Recipe: Yummy Instant Pot Lentil Spinach Curry

Instant Pot Lentil Spinach Curry. Once done, open the lid using quick release. Stir the lentils and if the mixture is thick, add some water and let it simmer for a minute. Mash the lentils using a spoon to get a smooth consistency.

However this curry is different and greens are added at the end for more nutrition. Here I am sharing the instant pot version of red lentils (Mansoor dal) with spinach and coconut milk. The original recipe can be found at https://dadaeats.co. You can have Instant Pot Lentil Spinach Curry using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Instant Pot Lentil Spinach Curry

1. Prepare 3/4 cup of Moong dal (yellow lentil).
2. It's 1 cup of Baby Spinach.
3. It's 1 tbsp of Olive oil.
4. You need 1 tbsp of Butter.
5. Prepare 1/2 of Onion chopped.
6. Prepare 1/2 of Tomato finely diced(optional).
7. It's 1 tbsp of Minced ginger garlic.
8. Prepare 2-3 cups of Water.
9. Prepare 1 tsp of Turmeric.
10. It's 1-2 tsp of Salt.
11. It's 1 tsp of Mustard Seeds.
12. It's 1 tsp of Cumin seeds.
13. It's 1 tsp of Garam Masala.
14. It's 1/2 tsp of Black pepper powder.
15. You need 1/4 tsp of Asafoetida/Hing(Optional).
16. You need of Chopped Cilantro.

Enter Instant Pot Red Lentil Curry: saucy lentils are coated in a coconut milk broth infused with warming (but not spicy) curry powder, smoky paprika, and an aromatic base of onions and garlic. Cooked until broken down into a magical dahl-like consistancy and perfect for serving over rice to soak up every last bite of sauce. As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. This easy to make Instant Pot Coconut Spinach Lentil Curry or you can even call it Instant Pot Vegan Lentil Soup / Spinach Lentil Soup recipe is a healthy Instant Pot Vegan recipe that makes a perfect Meatless Monday Dinner.

Instant Pot Lentil Spinach Curry step by step

1. Wash the lentils thoroughly and keep them drained..
2. Keep the Instant Pot on Sauté mode.Once hot,add oil and butter.Add mustard seeds and cumin seeds and when they start spluttering,add the chopped onions and ginger garlic..
3. When the onions become soft, add turmeric,salt,hing and black pepper along with 1/4 cup water and cook for another 2 minutes..
4. When oil separates from the masala, add the lentils and 2 cups water into the inner pot..
5. Close the IP lid and keep the steam release handle to Sealing position.Pressure cook for 4 minutes..
6. Once done, open the lid using quick release.Stir the lentils and if the mixture is thick, add some water and let it simmer for a minute.Mash the lentils using a spoon to get a smooth consistency..
7. Now add the spinach leaves and diced tomatoes and pressure cook for another 2 minutes and once done,open the lid using quick release..
8. Add little water as required if the curry is too thick..
9. Sprinkle some garam masala and chopped cilantro..
10. Serve the curry hot along with some Rice..
11. Check my blog for more recipes. https://cookwithjiya.com.

Brown Lentil we also call it Whole Masoor Dal in India. Dal or Dhal is the most essential staple dish of Indian Cuisine. This Indian Coconut Lentil Curry is full of flavor and can either be made in an Instant Pot or on the stove-top. Infused with fragrant Indian spices, this authentic recipe is not only delicious, it is vegan and gluten-free! Serve the creamy curry lentils over a bed of baby spinach, basmati rice or with homemade naan bread!