Ingredients

The following ingredients have 4 Servings
  • 1 cup whole and split lentils
  • 2 tablespoons neutral oil (I like avocado oil)
  • 1 tablespoon cumin seeds
  • 1 large onion (chopped)
  • 1 bay leaf
  • 3 teaspoons minced garlic
  • 1 ½ teaspoons minced ginger
  • 1 teaspoon garam masala
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon turmeric
  • ½ teaspoon black pepper
  • ½ - 1 teaspoon cayenne
  • 2 tomatoes (chopped)
  • 3 cups water
  • 2 tablespoons ghee (adjust to taste)
  • Cilantro (garnish)
  • Drizzle of heavy cream (optional garnish)

Instruction

  • Soak the lentils in cold water overnight. Drain, rinse and set aside.
  • Press the sauté button on the Instant Pot, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they start to brown, add the onion and bay leaf. Stir-fry for 6-7 minutes or until the onion begins to brown.
  • Add the garlic, ginger, spices and stir, then add the tomatoes. Cook for 5 minutes, or until the tomatoes break down.
  • Add the lentils to the pot along with the 3 cups of water and mix well.
  • Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
  • Allow the pressure to release naturally.
  • Stir in the ghee and garnish with cilantro if desired.