Spicy Brown Lentils Curry – INSTANT POT
Spicy Brown Lentils Curry – INSTANT POT, this quick plant-based whole masoor beans curry is possibly the simplest and most comforting beans curry that is flavored with nothing but tempered spices and lots of fresh cilantro!!
Some days are one of those comfort food days that calls for the simplest and comfiest meals possible. This dish is definitely one of those meals. Brown lentils – whole masoor beans cooked with tempered spices in the INSTANT POT!! Its is so simple yet so flavorful, I could eat it at least twice a week, or may be more! Oh and did I mention that it is completely vegan and gluten-free?!?!
This recipe requires least amount of ingredients and least amount of efforts. Especially when you cook it in the Instant Pot. You don’t need to soak the lentils, the brown lentils cook very fast and so light on your stomach as well! It is low on calories, high on protein and very filling.
The key to this recipe is adding tempered spices to the cooked lentils. All you have to do is, cook lentils in the instant pot with water, salt and oil. And just add tempered spices, cumin seeds & coriander powder along with chopped cilantro to it. That’s all! Serve it with any type of phulka roti or cumin rice!
If you end up trying this deliciousness and like it, tag me on Instagram @myvegetarianroots! I would love to see your recreation of this goodie!
Happy & Healthy Cooking!!
Spicy Brown Lentils/Masoor Beans Curry – INSTANT POT
Equipment
- Instant Pot
Ingredients
- 1 cup Uncooked dry brown lentils whole dry massor beans
- 3 cup Water
- 1 tbsp Salt
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ cup Chopped Cilantro
Tempering
- 4 tbsp Peanut Oil any oil with high smoke point works fine
- 1 tsp Turmeric Powder
- 1 tbsp Chopped Serrano Pepper
- 1 tbsp Grated Ginger
- 1 tbsp Minced Garlic
Instructions
Cook lentils in Instant Pot
- Add 1 cup dry brown lentils (washed whole masoor beans), 3 cups of water, 1 tbsp salt and 1 tbsp peanut oil to the Instant Pot.
- Close the lid, secure the valve and cook the lentils on high pressure for 10 minutes. Let the pressure release naturally.
- Open the lid carefully once the pressure releases naturally, prepare for tempering.
Tempering spices
- Heat up 3 tbsp peanut oil in a small pan on medium flame. Once the oil is hot, carefully add chopped serrano pepper, minced garlic and grated ginger for 2-3 minutes making sure it does not get burn. After couple of minutes, add 1 tsp of turmeric powder to the pan and cook for an additional minute, again making sure it does not get burn.
- Add tempered spices to the cooked lentils, add 1 tsp of cumin powder, 1 tsp of coriander powder and ½ cup of chopped cilantro. Give it a good stir. Add more water if its too thick and stir again. Taste it and add more salt if needed.
- Serve it with roti or cumin rice!