Instant Pot Lentil Curry
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.
Use the same cup for water or 1 cup= 235ml
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.
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.
- 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.
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