South Indian Rice And Lentils
By :The Essential Indian Instant Pot Cookbook by Archana Mundhe
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In South India, this satisfying tiffin dish is eaten for breakfast, but it can also be enjoyed as part of lunch or dinner. The rice and lentils are generously seasoned with curry leaves, cumin seeds, black pepper, and hing. Use the low-pressure Rice setting here so that the rice and lentils are cooked soft and have a lighter texture. Served hot with coconut chutney or Sambar (page 71), this ghee-laced dish makes a delightful lazy weekend brunch.
Votes: 1
Rating: 4
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Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cashews, Garlic, Ginger, Rice
Prep Time 10 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 1 cup short-grain white rice (such as Ambe Mohar or Kala Jeera)
  • 4 tbsp ghee
  • 2 tbsp raw cashews coarsely chopped
  • 2 tsp Ginger fresh, grated
  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp black pepper fresh, ground
  • 20 curry leaves chopped
  • 1/2 cup moong daal
  • 2 tsp kosher salt
  • 1/8 tsp hing (asafetida)
  • 4 1/2 cups Water
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cashews, Garlic, Ginger, Rice
Prep Time 10 minutes
Cook Time 40 minutes
Servings
4 servings
Ingredients
  • 1 cup short-grain white rice (such as Ambe Mohar or Kala Jeera)
  • 4 tbsp ghee
  • 2 tbsp raw cashews coarsely chopped
  • 2 tsp Ginger fresh, grated
  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp black pepper fresh, ground
  • 20 curry leaves chopped
  • 1/2 cup moong daal
  • 2 tsp kosher salt
  • 1/8 tsp hing (asafetida)
  • 4 1/2 cups Water
Votes: 1
Rating: 4
Rate this recipe!
Instructions
  1. Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Drain and set aside.
  2. Select the high Sauté setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and sauté until they start to turn golden brown, 1 to 2 minutes. Transfer the cashews to a small bowl.
  3. Add the remaining 3 tablespoons ghee, the ginger, cumin seeds, peppercorns, ground pepper, and curry leaves directly to the hot ghee at the bottom edges of the pot and sauté until aromatic, about 30 seconds. Transfer the tadka to the bowl with the cashews and set aside.
  4. Add the moong daal to the now-empty Instant Pot and sauté until toasted, about 1 minute. Add the rice, salt, and hing; pour in the water; and stir to combine.
  5. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure.
  6. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Press the Cancel button to turn off the Instant Pot. Open the pot and stir in the reserved cashews and tadka.
  7. Spoon the rice and lentils onto plates and serve.
Recipe Notes

VEGAN VARIATION

Substitute neutral vegetable oil or coconut oil for the ghee.

1 reply
  1. Sheils
    Sheils says:

    Very good…although did the vegan option with oil. Also added more cashews and reduced the water because 4 1/2 seemed way too much. Is it a typo?

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