Instant Pot Lentil Curry

Are you ready for a budget-friendly instant pot curry recipe that you can prepare in less than 40 minutes? Instant Pot lentil curry is a vegan and delicious curry that you all must try. If you are looking for a quick fix dinner option without compromising any nutrition, look no further than this lentil curry!

this recipe

About this recipe

This rich & hearty pressure cooker lentil curry is meant to be a super easy yet flavorful curry as a pair for steamed rice or bread of your choice. I absolutely love making instant pot curries at home. They’re quick, easy, flavorful, and always a family crowd-pleaser. This Indian lentil curry is an easy pressure cooker recipe for beginners. 

Preparing with the Instant Pot also gives you the time and flexibility to complete other supporting entrees if you are entertaining a bigger group. As for the choice for lentils, you can use Brown Whole Lentils or Green Whole Lentils. They both work equally well.

Ingredients notes

Brown or green whole lentils - As noted above, either kind works well for this curry.

Clove spice or Lavangam - This spice gives a burst of aroma to the curry. You only need one or two of this to enhance the flavor of the lentil curry.

Step by step method

Press the ‘saute’ button (medium) and add oil. As the oil heats up, add cumin seeds. Add crushed cloves. And saute for a few seconds. Add chopped garlic, grated ginger, and chopped onions. Saute until the onions turn translucent. Add the chopped tomatoes and saute until it turns soft. 

Add salt and all the spices like bay leaf, cayenne, garam masala, and coriander powder. Saute for 2- 3 minutes. Add the washed and rinsed lentils. Add water and stir well. Press cancel to stop sautéing and close the lid.

Press the ‘pressure cooker’ setting and set the timer for 15 mins on high pressure. 

When the instant pot beeps let the pressure release naturally. It is safe to open the lid only after the pin drops down. Add chopped cilantro and a little lemon juice and mix well. Enjoy the Indian lentil curry with rice or quinoa.

Recipe FAQs

Expert tips

• Once the lentil curry cools down, it will turn thicker as the lentil starts to absorb moisture. If you want it to be a little liquidy, add just a little boiled water and mix well.
• Add coconut milk if you like the rich and tropical flavor.
• Add washed and clean spinach or kale at the end if you prefer green leaf in your curry. Green leaves cook relatively fast and do not take any additional cook time.
• Adjust the spice level to suit your taste preference. 

If this recipe interests you, look for similar recipes in my blog such as the

• Instant Pot Dal Fry
• Vegan Tofu Bell Pepper Curry
• Instant Pot Kale Lentil Soup
• Split Yellow Lentil Kosambari
• Dal Palak - Instant Pot Spinach Dal

Related recipes

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📖 Recipe

Instant Pot Lentil Curry

Uma Raghupathi

This rich & hearty pressure cooker Lentil Curry is meant to be a super easy yet flavorful curry as a pair for steamed rice or bread of your choice.

5 from 10 votes

Print Recipe

Prep Time:5 mins

Cook Time:25 mins

Total Time:30 mins

Course :Side Dish

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free, Peanut free, Soy free

Difficulty :Easy

Servings 4

Calories 153 kcal

Equipment

• Instant Pot
• Vegetable Chopper

Ingredients

  

1x2x3x

Use the same cup for water or 1 cup= 235ml

• ▢ 1 ½ cup brown or green whole lentils
• ▢ 3 cup of water
• ▢ 1 onion chopped
• ▢ 2 small tomato chopped
• ▢ 2 garlic cloves chopped
• ▢ ½ inch ginger grated
• ▢ 4 clove spice - optional
• ▢ 1 bay leaf
• ▢ 1 teaspoon cumin seeds
• ▢ ¼ teaspoon turmeric powder
• ▢ ½ teaspoon garam masala
• ▢ 1 teaspoon cayenne powder
• ▢ 1 teaspoon coriander powder

Cook ModePrevent your screen from going dark

Instructions

 

• Press the ‘saute’ button (medium) and add oil. As the oil heats up, add cumin seeds. Add crushed cloves. And saute for a few seconds.
• Add chopped garlic, grated ginger, and chopped onions. Saute until the onions turn translucent. Add the chopped tomatoes and saute until it turns soft.
• Add salt and all the spices like bay leaf, cayenne, garam masala, and coriander powder.
• Saute for 2- 3 minutes. Add the washed and rinsed lentils. Add water and stir well.
• Press cancel to stop sautéing and close the lid.
• Press the ‘pressure cooker’ setting and set the timer for 15 mins on high pressure.
• When the instant pot beeps let the pressure release naturally. It is safe to open the lid only after the pin drops down. Add chopped cilantro and a little lemon juice and mix well. Enjoy the lentil curry with rice or quinoa.

Notes

• Once the lentil curry cools down, it will turn thicker as the lentil starts to absorb moisture. If you want it to be a little liquidy, add just a little boiled water and mix well.
• Add coconut milk if you like the rich and tropical flavor.
• Add washed and clean spinach or kale at the end if you prefer green leaf in your curry. Green leaves cook relatively fast and do not take any additional cook time.
• Adjust the spice level to suit your taste preference.

 

Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

Nutrition

Calories: 153kcal | Carbohydrates: 31g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 25mg | Fiber: 18g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Keyword Instant Pot Lentil Curry

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