The easiest 20 minute meal you'll ever make.
Instant Pot lentil curry is perfect for those days you are running late or don't have the time to whip up a tedious dinner. The best part is, it's completely oil free and is super nutritious.
This lentil curry is prepared a little different than other lentil curries. You cook the lentils separately and cook the masala (or tadka) separately.
1 cup moong dal
1/2 cup masoor dal
1/2 white onion - diced
2 roma tomatoes - diced
1 seranno pepper - diced
2 tbsp ginger garlic paste
1 1/2 tbsp mustard seeds
1 tbsp cumin seeds
1 1/2 tbsp coriander powder
1 tbsp cumin powder
1/2 tsp turmeric
1/2 tsp red chili powder
salt to taste
Rinse the two dals at least 2 -3x and add to your instant pot with 2.5-3 cups water - pressure cook for 6 minutes.
In a hot pan, toast your mustard seeds and cumin seeds, then add diced onions and saute
Once the onions are translucent, add the seranno pepper and ginger garlic paste. Saute for 2-3 minutes. (adding a little water as needed)
Add the tomatoes and cook until the tomatoes are soft.
Add in all the spices and cook for another 2 minutes (adding a little water as needed).
With a potato masher, mash the mixture until it starts to thicken a little. Cook for 1 minute
Add in the cooked lentils from the instant pot and mix well- make sure everything is completely mixed together. If it's too thick, you can add a little bit more water to adjust the consistency.
Garnish with cilantro and serve with roti or brown rice.