Instant Pot Lentil Curry
Instant pot lentil curry is an easy and quick lentil made with curry flavor. This is quick, easy, hearty, and delicious lentils in the Instant pot.
Servings: 4
Calories: 252kcal
Equipment
Ingredients
- 1 cup red lentils whole with skin
- 2½ water or veg broth
- 1 medium onion chopped
- 5 - 6 garlic cloves minced
- 1 inch ginger 1 tsp crushed
- 2 medium tomatoes 1 can crushed canned tomatoes
- 2 -3 tbsp vegetable oil
- 1/2 cup coconut cream or full fat coconut milk
Whole spices
- 1 bay leaf
- 1 inch cinnamon stick
- 2 cardamom
- 2 cloves
Ground Spices
- 2 tsp coriander powder
- ¾ tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp black pepper
- 1 tsp paprika or red chili powder
- 1 tsp salt or as per taste
Instructions
- Start the instant pot on SAUTE mode for 10 minutes.
- Once it's HOT, add oil to it.
- Next, add whole spices like bay leaf, cinnamon stick, cardamom, cloves.
- Saute for 15 - 20 seconds allowing them to release essential oil and add flavor.
- Now add chopped onions, garlic, ginger.
- Saute for a minute and then add diced or canned tomatoes.
- Cook till tomatoes turn soft and mushy.
- Then add all the ground spices and salt. Nicely stir them.
- Saute for 30 seconds and add 1 - 2 tbsp water to deglaze the pot.
- This will stop the burning of spices.
- Now add rinsed lentils to the pot followed by water.
- Now close the lid. SEAL the venting knob.
- Cancel the SAUTE function. Start the PRESSURE COOK mode on manual for 14 minutes.
- Once done let it be on NPR for 5 minutes followed by a quick release of the rest.
- Open the lid and stir the lentils nicely. ep.
- NOTE - If you are adding coconut milk add now and give a nice mix. Then start to saute function for 2 minutes and simmer. But if not adding coconut milk then skip this step.
- Add chopped cilantro leaves and drizzle some freshly squeezed lemon juice.
- Serve it hot with plain steamed rice or cilantro lime rice.
Video
Nutrition
Calories: 252kcal