Make Ahead

Coconut Lentil Stew (Instant Pot)

March  1, 2023
0 Ratings
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 6-8
Author Notes

A rich savory coconut lentil "stew" using two kinds of lentils. It makes a lot, but it freezes very well! —okadots

What You'll Need
  • 200 grams toor dal (split yellow pigeon peas)
  • 200 grams masoor dal (red lentils)
  • 1.5 tablespoons ghee
  • 1.5 tablespoons coconut oil (or other neutral oil)
  • 1 medium yellow onion, dcied
  • 3 tablespoons ginger, minced or crushed
  • 3 kashmiri chilis (dried)
  • 4 curry leaves (optional)
  • 1 cinnamon stick (3-4")
  • 2 tablespoons shredded unsweetened coconut
  • 2 teaspoons cumin
  • 2 tablespoons tumeric powder
  • 2 teaspoons powdered coriander
  • 2 teaspoons garam masala
  • 1 tablespoon raw sugar or brown sugar
  • 1 teaspoon salt
  • 13.5 ounces can diced tomatoes
  • 13.5 ounces can unsweetened coconut milk
  • 1 lime
  1. Wash lentils separately and thoroughly. Set aside
  2. Heat the oil and ghee** in a large skillet on medium-high heat. Add onions and sauté until softened (about 3 minutes). **To make this dish vegan, replace ghee with an additional 1.5tbsp of coconut oil.
  3. Add the ginger and aromatics (chilis, curry leaves, cinnamon stick, shredded coconut) and sauté for a few more minutes until you can smell the cinnamon.
  4. Add the remaining powdered spices, sugar, salt and tomatoes. Sauté for another few minutes.
  5. Add coconut milk and 2 cups of water. Scrape the fond from the bottom of the pan.
  6. Add the toor dal and masoor dal and bring to a boil. Remove from heat and transfer to the Instant Pot
  7. Using the manual pressure setting on the Instant Pot, set to High for 10 minutes. Once it beeps, let it naturally release for 5 minutes. After that, turn the seal to "venting".
  8. Open the pot and mash the lentils lightly. If they are still a little hard, add 1/4 cup of water and and pressure cook on high for another 5 minutes.
  9. Serve warm and garnish with fresh lime juice if desired!

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