Instant Pot Spicy Lentils

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recipe by Archana Mundhe http://ministryofcurry.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    349

Masoor daal AKA red lentils, are perfect for spicy Indian-style stew. Moong daal is mung bean. Together they make this healthy comfort food in no time.

Inspired by: https://recipes.instantpot.com/recipe/spicy-lentils/

recipe updated Sep 15, 2020

Ingredients

  • Garlic clove icon
    Garlic clove
    8 (about 48 g)
  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Ginger icon
    Ginger
    1 tsp (about 1.85 g)
  • Hot green chili icon
    Hot green chili
    1 tsp (about 3.12 g)
  • Plum tomato icon
    Plum tomato
    1 (about 50 g)
  • Masoor daal icon
    Masoor daal
    ½ cup (about 120 g)
  • Moong daal icon
    Moong daal
    ½ cup (about 120 g)
  • Ghee icon
    Ghee
    2 tbsp (about 28.8 g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (about 2.1 g)
  • Asafoetida icon
    Asafoetida
    ⅛ tsp (about 0.65 g)
  • Dried kashmiri red chiles icon
    Dried kashmiri red chiles
    5 g (about 1 tsp)
  • Kashmiri chili powder icon
    Kashmiri chili powder
    ½ tsp (about 1.37 g)
  • Ground turmeric icon
    Ground turmeric
    ½ tsp (about 1.15 g)
  • Kosher salt icon
    Kosher salt
    2 tsp (about 5.7 g)
  • Water icon
    Water
    3 cups (about 720 g)
  • Basmati rice icon
    Basmati rice
    1 cup (about 196.8 g)
  • Cilantro icon
    Cilantro
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Rack
  • kCook icon Inner pot
  • kCook icon Stainless steel bowl

Step preview

  1. Pre-heat until hot - Sauté, More
  2. Add ghee to the inner pot
  3. Add cumin seeds and asafoetida to the inner pot
  4. Cook until sizzling - approx 1 min 30 sec
  5. Add garlic clove to the inner pot
  6. Sauté until light golden - approx 1 min
  7. Add dried kashmiri red chiles and kashmiri chili powder to the inner pot
  8. Stir until completely mixed
  9. Transfer tadka to medium bowl then set aside
  10. Add ghee to the inner pot
  11. Pre-heat until hot - Sauté, More
  12. Then stir yellow onion, ginger, hot green chili and ground turmeric into the inner pot
  13. Sauté - 1 min
  14. Stir plum tomato, masoor daal, moong daal, kosher salt and water into the inner pot
  15. Place a clean tall rack in the inner pot
  16. Add basmati rice, water and kosher salt to a clean stainless steel bowl
  17. Stir together
  18. Place the stainless steel bowl on the rack
  19. Close and lock the lid and turn the steam release handle to Sealing
  20. Pressure cook - Manual, High, 6 min
  21. Natural release - 5 min
  22. Release pressure -
  23. Remove bowl and rack from inner pot
  24. Stir
  25. Sprinkle with cilantro
  26. Pour tadka into inner pot
  27. Serve with rice
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