Ingredients

The following ingredients have 6 Servings
  • 1 large onion (finely chopped)
  • 2 garlic cloves (minced)
  • 2 tbsp ginger (minced)
  • 1 tbsp oil or butter
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp salt
  • Pinch of cayenne (to taste)
  • 2 cups vegetable broth (low sodium)
  • 2 cups green (brown, black or red lentils, rinsed & drained)
  • 14 oz can coconut milk (light or full fat)
  • 3 oz tomato paste (low sodium)
  • Cilantro (naan or pita bread and yogurt, for serving)

Instruction

  • On Instant Pot, press Saute and wait until display says Hot.
  • Add oil or butter, onion, garlic and ginger. Saute for 5 minutes, stirring occasionally.
  • Add garam masala, coriander, chili powder, salt and cayenne. Saute for 30 seconds, stirring constantly.
  • Add broth and deglaze the pot. Press Cancel.
  • Add lentils and stir. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 8 minutes. If you like very soft lentils, do 10 minutes.
  • After release pressure right away using Quick Release by turning valve to Venting.
  • Press Saute and add coconut milk and tomato paste. Stir and cook for 10 minutes uncovered and stirring occasionally. This is when dal will thicken.
  • Serve hot garnished with cilantro and naan bread or rice on a side.