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

VEGAN VARIATION Substitute neutral vegetable

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

recipe updated Feb 4, 2020

Ingredients

  • Garlic clove icon
    Garlic clove
    8
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Ginger icon
    Ginger
    1 tsp (2g)
  • Hot green chili icon
    Hot green chili
    1 tsp (3g)
  • Plum tomato icon
    Plum tomato
    1 (50g)
  • Masoor daal icon
    Masoor daal
    about ½ cup (120g)
  • Moong daal icon
    Moong daal
    about ½ cup (120g)
  • Ghee icon
    Ghee
    3 tbsp (43g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (2g)
  • Asafoetida icon
    Asafoetida
    about ⅛ teaspoon (1g)
  • Dried kashmiri red chiles icon
    Dried kashmiri red chiles
    1 tsp
  • Kashmiri chili powder icon
    Kashmiri chili powder
    about ½ teaspoon (1g)
  • Ground turmeric icon
    Ground turmeric
    about ½ teaspoon (1g)
  • Kosher salt icon
    Kosher salt
    3 tsp (8g)
  • Water icon
    Water
    4.5 cups (1080ml)
  • Basmati rice icon
    Basmati rice
    1 cup (197g)
  • 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. Cancel - Sauté
  10. Transfer tadka to medium bowl then set aside
  11. Add ghee to the inner pot
  12. Pre-heat until hot - Sauté, More
  13. Then stir yellow onion, ginger, hot green chili and ground turmeric into the inner pot
  14. Sauté - 1 min
  15. Stir plum tomato, masoor daal, moong daal, kosher salt and water into the inner pot
  16. Cancel - Sauté
  17. Place a clean tall rack in the inner pot
  18. Add basmati rice, water and kosher salt to a clean stainless steel bowl
  19. Stir together
  20. Place the stainless steel bowl on the rack
  21. Close and lock the lid and turn the steam release handle to Sealing
  22. Pressure cook - Manual, High, 6 min
  23. Natural release - 5 min
  24. Quick release
  25. Remove bowl and rack from inner pot
  26. Stir
  27. Sprinkle with cilantro
  28. Pour tadka into inner pot
  29. Serve with rice
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