Spicy Lentils
Servings Prep Time
4servings 5minutes
Cook Time
25minutes
Servings Prep Time
4servings 5minutes
Cook Time
25minutes
Ingredients
TADKA
  • 2tbsp ghee
  • 1tsp cumin seeds
  • 1/8tsp hingasafetida; optional
  • 8 garlic clovesminced
  • 1 or 2 dried Kashmiri red chiles
  • 1/2tsp Kashmiri red chile powder or another mild red chile powder
DAAL
  • 1tbsp ghee or neutral vegetable oil
  • 1 yellow onionfinely diced
  • 1tsp grated fresh ginger
  • 1tsp minced hot green chiles
  • 1/2tsp ground turmeric
  • 1 plum tomatocored and diced
  • 1/2cup masoor daalrinsed
  • 1/2cup moong daalrinsed
  • 2tsp kosher salt
  • 3cups Water
RICE
  • 1cup Basmati rice
  • 1 1/2cups Water
  • 1tsp kosher salt
  • Chopped fresh cilantro for garnish
  • 1teaspoon kosher salt
  • Chopped fresh cilantro for garnish
Instructions
  1. To make the tadka: Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds and hing directly to the hot ghee at the bottom edges of the pot and cook until the cumin seeds start to sizzle, 1 to 2 minutes. Add the garlic and sauté until it starts to turn golden brown, about 1 minute. Add the red chiles and chile powder and stir to mix well. Press the Cancel button to turn off the Instant Pot. Wearing heat-resistant mitts, lift out the inner pot and transfer the tadka to a bowl. Set aside. Return the inner pot to the housing.
  2. To make the daal: Select the high Sauté setting on the Instant Pot and heat the ghee. Stir in the onion, ginger, green chiles, and turmeric and sauté for 1 minute. Add the tomato, masoor daal, moong daal, and salt; pour in the water; and stir.
  3. To make the rice: In a 1 1/2-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
  4. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
  5. Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Stir the daal with a spatula. Sprinkle the daal with cilantro, pour the reserved tadka over the top, then ladle the daal into bowls and serve with the rice.
Recipe Notes

VEGAN VARIATION
Substitute neutral vegetable