If you have all ingredients chopped and measured before you start, it will be easier and faster.
Ingredients
- 1 TBS coconut oil
- 1 1/2 tsp mustard seeds
- 1 large onion, finely diced
- 1 sprig curry leaves (optional, can be replaced with 2 tablespoons chopped cilantro)
- 1-inch piece ginger, grated or crushed into a paste
- 4 cloves garlic, minced
- 4 medium tomatoes, finely diced
- 1/2 tsp turmeric
- 1 TBS ground coriander
- 1/4 tsp red pepper flakes
- 1 cup red lentils (masoor dal), rinsed and drained
- 3 cups water
- 1/2 cup coconut milk (canned)
- Salt to taste
- Lemon juice for squeezing on top
Instructions
- Heat the oil in an Instant Pot using the Saute function set to Normal. (Press the Saute button to toggle between Less, Normal, and More.) Add the mustard seeds and when they begin to sputter, add the onions, curry leaves or cilantro, ginger and garlic.
- Saute, stirring frequently, until the onions soften and just start to brown. Add the tomatoes, turmeric, coriander powder, and red pepper flakes and mix well. Let the tomatoes cook 3-4 minutes until they are broken down and very pulpy. Stir a couple of times during cooking. Hit Cancel.
- Add the lentils to the pot and stir to mix, then add 3 cups water. Give everything a good stir then click in the Instant Pot lid set to Sealing. Set the IP to Pressure Cook for 10 minutes.
- After cooking, wait either until the pressure releases naturally, or, if you’re in a rush, wait 10 minutes after the end of cooking, then carefully quick-release according to instructions.
- Using a ladle, stir in the coconut milk and salt to taste. At this point you can garnish with more cilantro, if you like, or serve as is. Always top the dal with a final squeeze of lemon juice for the perfect finish. The dal will thicken up considerably as it cools or if leftover. Add more water as needed.