-
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
Ingredients
-
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
Directions
-
Wash lentils separately and thoroughly. Set aside
-
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.
-
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.
-
Add the remaining powdered spices, sugar, salt and tomatoes. Sauté for another few minutes.
-
Add coconut milk and 2 cups of water. Scrape the fond from the bottom of the pan.
-
Add the toor dal and masoor dal and bring to a boil. Remove from heat and transfer to the Instant Pot
-
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".
-
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.
-
Serve warm and garnish with fresh lime juice if desired!
See what other Food52ers are saying.