Masoor Daal Recipe | Instant Pot Brown Lentil
A must try Indian lentil recipe! Whole brown lentils are a great source of high vegan protein. This InstantPot recipe makes a hearty meal in under 30 minutes.
Ingredients
- 1 cup Whole Brown Lentils , rinse and soak the lentils in water for 15 minutes to an hour
- 1 medium Tomato
- ⅓ cup thinly sliced Onion
- 2-3 minced Garlic Cloves
- ½ teaspoon Cumin seeds
- ¼ cup freshly chopped Cilantro
- 1 teaspoon Ginger-Garlic Paste
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander Powder
- 3 Tablespoons Oil
- 2 ½ cups Water
- 1 teaspoon Salt or to taste
- ½ Lemon , optional
Instructions
- Rinse and drain soaked whole brown lentils. Wash and thinly chop a Tomato.
- Set InstantPot on sauté mode on high heat for at least 25 minutes. Heat oil in an InstantPot and add thinly sliced onion. Cook onion until golden. Remove fried onion in a bowl and set it aside, for garnish.
- Add cumin seed in the same oil you cooked onion in the InstantPot. Once cumin starts to change color, add chopped garlic.
- Quickly add lentils, spices, ginger-garlic paste, chopped tomato, water and salt.
- Stir well. Cover the lid and pressure cook. Make sure the vent is closed, otherwise the pressure won't build.
- Cancel Sauté setting and set the InstantPot to Pressure Cook on high for 10 minutes on high pressure setting. Make sure to cancel "keep warm" setting.
- Once cooked, let it stand while pressure releases naturally.
- Garnish Masoor Daal with fried Onion, chopped Cilantro and a squeeze of lemon juice.
- Serve it with plain Rice, Naan, or Roti(Indian flatbread).
Nutrition Information
Calories: 347kcal
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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