Creamy Lentil (Dal) Curry

With the cooler temperatures and change in seasons, it’s great to have some comfort food on rotation to nourish your body! A creamy lentil curry is a perfect choice if you are looking for a delicious and flavourful meal for your family. A great bonus is that this dish is vegetarian and provides you with a great dose of fibre and protein. Enjoy this healthy dish over basmati rice, brown rice or quinoa. 

Print Recipe
Creamy Lentil (Dal) Curry
Creamy delicious lentil curry bursting with flavour and full of fibre and protein!
Course Main Dish
Prep Time 15 min
Cook Time 25 min
Servings
people
Course Main Dish
Prep Time 15 min
Cook Time 25 min
Servings
people
Instructions
Pureed Version
  1. This version yields a pureed lentil curry which requires you to blend the lentils.
  2. Add the mixed lentils into the Instant Pot liner and add water until lentils are covered. Set on manual mode for 16 minutes.
  3. While the lentils are cooking, Blend the tomato in a mini food chopper until it is nicely combined. Set this aside.
  4. Once the lentils are done cooking, release the pressure manually.
  5. Take an immersion blender and blend the lentils. Transfer the pureed daal into a bowl.
  6. Rinse out the Instant Pot liner pot and place back into the Instant Pot.
  7. Take 2 tsp of ghee or olive oil and add to the inner pot.
  8. Press sauté mode on low heat, once ghee has melted add 1 tsp of mustard seeds and a few curry leaves and one bay leaf.
  9. Let the spices and herb sizzle for a few minutes - careful not to burn. Add the blended tomato and mix.
  10. Add in minced garlic and tomato paste. Stir until everything is nicely combined and incorporated (~ 5-8 min).
  11. Add in the dry spices: turmeric, salt, red chili powder, cumin, and coriander and shaan daal masala.
  12. Mix everything together; add some water if the curry is too thick. Stir in the blended lentils and mix. Let cook on low heat for 10 minutes, if you would like - add more water until you reach desired consistency. Add the juice of 1/2 a lemon.
  13. Serve over brown rice or quinoa and garnish with cilantro leaves.
One Pot Version
  1. This step removes the pureeing of the lentils so you are left with a more textured curry.
  1. Press sauté on the Instant Pot on low heat.
  2. Take 2 tsp. of ghee or olive oil and add to the inner pot.
  3. Press sauté mode on low heat once ghee has melted add 1 tsp. of mustard seeds and a few curry leaves and bay leaf.
  4. Let the spices and herb sizzle for a few minutes - careful not to burn. Add the blended tomato and mix.
  5. Add in minced garlic and tomato paste. Stir until everything is nicely combined and incorporated (~ 5-8 min)
  6. Add in the dry spices: turmeric, salt, red chili powder, cumin, and coriander and shaan daal masala.
  7. Mix everything together; add some water if the curry is too thick. Stir in the mixed lentils and mix.
  8. Add water just so the lentils are fully covered in water. Put the lid on the Instant Pot and make sure it’s on sealed.
  9. Press manual mode for 16 minutes and let the pressure naturally release once it is done cooking.
  10. When Instant Pot is done, remove the lid and stir, you may need to add a bit more water to reach the desired consistency. Add the juice of 1/2 a lemon.
  11. Serve over brown rice or quinoa and garnish with cilantro leaves.
No Comments

Post A Comment

 

FOLLOW ME ON INSTAGRAM