Instant Pot Masoor Dal With Shiitake Mushrooms Recipes
RED LENTILS CURRY (MASOOR DAL)
Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes!
Provided by Meeta Arora
Categories Main Course
Time 25m
Number Of Ingredients 20
Steps:
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.
- When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- Add tomato and spices. Stir and sauté for another 2 minutes.
- Add the lentils, water and stir well.
- (For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati rice and place it on top of the trivet. Close the lid with vent in sealing position.
- Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.
- After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
- Open the pot. Add the lime juice and stir the dal.
- Garnish with cilantro. Serve dal with roti, naan or rice.
Nutrition Facts : Calories 217 kcal, Carbohydrate 32 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 640 mg, Fiber 15 g, Sugar 3 g, ServingSize 1 serving
MASOOR DAL WITH YOGURT
Masoor Dal refers to red lentils. They cook very quickly and are budget-friendly making them perfect for a weeknight dinner. In this recipe, they are cooked with aromatics including onion, ginger, garlic and warming spices.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
- Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
- Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.
Nutrition Facts : Calories 440, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 2 milligrams, Sodium 474 milligrams, Carbohydrate 67 grams, Fiber 10 grams, Protein 20 grams, Sugar 4 grams
EASY INSTANT POT® GREEN MOONG DAL
This delicious and traditional vegan lentil curry soup is hearty, high in protein, and very simple to make in your Instant Pot®.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; add onions, garlic, ginger, and cumin. Cook until tender, about 2 minutes. Combine moong dal lentils, water, coriander, salt, garam masala, cayenne pepper, and turmeric in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Stir in lemon juice and cilantro.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 32.5 g, Fat 4.9 g, Fiber 8.4 g, Protein 10.9 g, SaturatedFat 0.5 g, Sodium 596.2 mg, Sugar 2.4 g
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