Authentic Beef Masoor Dal Recipe – Indian Pressure Cooker Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Beef Masoor Dal Recipe – Indian Pressure Cooker Curry

Hey everyone! If you’re anything like me, a hearty, flavorful curry is the ultimate comfort food. And this Beef Masoor Dal? It’s special. I first made this when I was craving something deeply satisfying, something my grandmother used to make, and honestly, it’s been a family favorite ever since. It’s a beautiful blend of tender beef, protein-packed red lentils (masoor dal), and a wonderfully aromatic spice blend. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a hug in a bowl! It’s packed with flavor, surprisingly easy to make (thanks to the pressure cooker!), and incredibly satisfying. The combination of beef and masoor dal is a classic for a reason – it’s nourishing, delicious, and perfect for a cozy night in. Plus, the yogurt adds a lovely tanginess that balances the spices beautifully.

Ingredients

Here’s what you’ll need to create this magic:

• 300 gm beef pieces with bone (about 1 lb)
• 1 cup masoor dal (soaked) – roughly 200g
• 1 large onion (sliced)
• 2 small tomatoes (sliced)
• 250 gm yogurt (about 1 cup)
• 1.5 tsp red chili powder (adjust to your spice preference!)
• 1 tsp turmeric powder
• 1.5 tsp coriander powder
• 0.5 tsp cumin powder
• 1 tbsp ginger-garlic paste
• As required salt
• 2 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Masoor Dal: This red lentil cooks quickly and breaks down beautifully, creating a creamy texture. It’s a fantastic source of protein and fiber too!
• Beef: Traditionally, a cut with some bone – like shank or chuck – is used. The bone adds incredible flavor during cooking. Don’t worry about it being super tender before cooking; the pressure cooker will work its magic.
• Spice Blends: Regional variations exist! Some families add a pinch of garam masala towards the end. Feel free to experiment, but this recipe provides a solid base.
• Yogurt: Don’t skip the yogurt! It tenderizes the beef and adds a lovely tang. Full-fat yogurt works best for richness, but low-fat is fine too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Sauté the Onions: Heat the oil in your pressure cooker over medium heat. Add the sliced onions and sauté until they turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
2. Brown the Beef: Add the beef pieces, salt, and a splash of water to the pressure cooker. Pressure cook for 3 whistles, then reduce the heat to low and cook for another 10 minutes.
3. Build the Flavor: Once the pressure has released naturally, open the cooker. Add the red chili powder, turmeric powder, coriander powder, cumin powder, and ginger-garlic paste. Sauté for a few minutes until everything is fragrant – this is where the magic happens!
4. Add the Dal & Tomatoes: Now, mix in the soaked masoor dal and sliced tomatoes. Add about ½ cup (120ml) of water. Pressure cook again for 2 whistles.
5. Simmer & Thicken: After the pressure releases, open the cooker and simmer the curry on high heat for a few minutes. This helps to thicken the gravy to your desired consistency. Stir frequently to prevent sticking.
6. Garnish & Serve: Finally, garnish with fresh coriander leaves. Serve hot with rice or your favorite flatbreads!

Expert Tips

• Soaking the Dal: Soaking the masoor dal for at least 30 minutes (or even longer!) helps it cook faster and become even creamier.
• Browning the Beef: Don’t overcrowd the pressure cooker when browning the beef. Work in batches if necessary to get a good sear.
• Spice Control: Taste as you go! Adjust the amount of red chili powder to suit your spice preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the beef for jackfruit or mushrooms for a delicious plant-based version.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ½ tsp.
  • Medium: Stick with the 1.5 tsp.
  • Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is often made during special occasions like Eid or Bakrid. My aunt always adds a sprinkle of fried onions on top for extra flavor during these celebrations!

Serving Suggestions

This Beef Masoor Dal is incredibly versatile. Here are a few of my favorite ways to serve it:

• With Rice: Steaming hot basmati rice is a classic pairing.
• With Roti or Naan: Perfect for soaking up all that delicious gravy!
• With a Side of Raita: A cooling yogurt raita balances the spices beautifully.

Storage Instructions

Leftovers? Yes, please! This curry actually tastes even better the next day as the flavors meld together.

• Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can also freeze this curry for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

1. What cut of beef works best for this Masoor Dal curry?

A cut with bone, like beef shank or chuck, is ideal. The bone adds a lot of flavor. But any stewing beef will work!

2. Can I use a pot instead of a pressure cooker? How will the cooking time change?

Yes, you can! But it will take significantly longer. You’ll need to simmer the beef for at least 2-3 hours, or until it’s very tender.

3. How do I adjust the spice level to make it milder or spicier?

Simply adjust the amount of red chili powder. Start with less and add more to taste.

4. Can I soak the masoor dal overnight for a creamier texture?

Absolutely! Soaking overnight will result in an even creamier and more flavorful dal.

5. What is the best way to serve this curry – with rice, roti, or naan?

Honestly, all three are fantastic! It really comes down to personal preference. I love it with fluffy basmati rice.

6. Can this curry be made ahead of time? How does it taste the next day?

Yes! It’s a great make-ahead meal. The flavors actually deepen and improve overnight.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!