Instant Pot Dal (Indian Lentils)

By Craig Massey - Adaped from Kori Lusignan

Ingredients

• 1 tsp olive oil
• 2-3 tsp butter
• 1 large or 2 small onions chopped
• 3 cloves garlic, minced
• 1 inch knob of ginger, peeled and crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1.5 cups of lentils; mixture of red and yellow
• 3 cups vegetable stock
• 1 large or 2 small tomatoes, wedges

Instructions

1. Set Instant Pot to sauté, then add oil, butter and onions.
2. Cook until softened and just turning golden, 3-4 minutes.
3. Add spices and toast for roughly one minute, until very fragrant.
4. Add lentils, mix to coat with oil, spices and onions.
5. Add stock, stir to combine.
6. Cook on High pressure for 12 minutes
7. Allow natural pressure release for at least 12 minutes; the longer you allow them to come back to normal pressure, the creamier they will be.
8. Remove and discard the tomato skins, and whisk together the lentils to emulsify, smashing the tomato wedges against the side of the pot if needed.

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.
Total time: 30 mins.