Instant Pot South Indian Rice And Lentils

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

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    365

In South India, this satisfying tiffin dish is eaten for breakfast, but it can also be enjoyed as part of lunch or dinner. The rice and lentils are generously seasoned with curry leaves, cumin seeds, black pepper, and hing. Use the low-pressure Rice setting here so that the rice and lentils are cooked soft and have a lighter texture. Served hot with coconut chutney or Sambar (page 71), this ghee-laced dish makes a delightful lazy weekend brunch.

Inspired by: https://recipes.instantpot.com/recipe/south-indian-rice-and-lentils/

recipe updated Jul 1, 2020

Ingredients

  • Raw cashews icon
    Raw cashews
    2 tbsp (30g)
  • Ginger icon
    Ginger
    2 tsp (4g)
  • Black pepper icon
    Black pepper
    1 tsp (2g)
  • Curry leaves icon
    Curry leaves
    20
  • Short-grain white rice icon
    Short-grain white rice
    1 cup (200g)
  • Ghee icon
    Ghee
    4 tbsp (57g)
  • Cumin seeds icon
    Cumin seeds
    2 tsp (4g)
  • Black peppercorns icon
    Black peppercorns
    1 tsp (2g)
  • Moong daal icon
    Moong daal
    about ½ cup (120g)
  • Kosher salt icon
    Kosher salt
    2 tsp (6g)
  • Asafoetida icon
    Asafoetida
    about ⅛ tsp (1g)
  • Water icon
    Water
    4.5 cups (1080ml)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Small bowl

Step preview

  1. Pre-heat - Sauté, More
  2. Add ghee to the inner pot
  3. Heat
  4. Add raw cashews to the inner pot
  5. Sauté until golden brown - approx 2 min
  6. Transfer content of inner pot to small bowl
  7. Add ghee to the inner pot
  8. Add ginger, cumin seeds, black peppercorns, black pepper and curry leaves to the inner pot
  9. Sauté until fragrant - approx 30 sec
  10. Transfer content of inner pot to small bowl then set aside
  11. Add moong daal to the inner pot
  12. Sauté until toasted - approx 1 min
  13. Stir short-grain white rice, kosher salt, asafoetida and water into the inner pot
  14. Cancel - Sauté
  15. Close and lock the lid and turn the steam release handle to Sealing
  16. Pressure cook - Rice, Low, 12 min
  17. Natural release - 10 min
  18. Quick release
  19. Cancel - Keep warm
  20. Stir content of small bowl into inner pot
  21. Serve
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