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Prep time
15 minutes
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Cook time
30 minutes
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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
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Ingredients
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200 grams
toor dal (split yellow pigeon peas)
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200 grams
masoor dal (red lentils)
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1.5 tablespoons
ghee
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1.5 tablespoons
coconut oil (or other neutral oil)
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1
medium yellow onion, dcied
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3 tablespoons
ginger, minced or crushed
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3
kashmiri chilis (dried)
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4
curry leaves (optional)
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1
cinnamon stick (3-4")
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2 tablespoons
shredded unsweetened coconut
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2 teaspoons
cumin
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2 tablespoons
tumeric powder
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2 teaspoons
powdered coriander
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2 teaspoons
garam masala
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1 tablespoon
raw sugar or brown sugar
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1 teaspoon
salt
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13.5 ounces
can diced tomatoes
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13.5 ounces
can unsweetened coconut milk
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1
lime
Directions
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Wash lentils separately and thoroughly. Set aside
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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.
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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.
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Add the remaining powdered spices, sugar, salt and tomatoes. Sauté for another few minutes.
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Add coconut milk and 2 cups of water. Scrape the fond from the bottom of the pan.
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Add the toor dal and masoor dal and bring to a boil. Remove from heat and transfer to the Instant Pot
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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".
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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.
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Serve warm and garnish with fresh lime juice if desired!
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