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It's easy to make, flavorful, and healthy as well as naturally vegan and gluten free! However a lot of Indian households prefer to use split masoor dal since it has the highest amount of protein compared to the other lentils. Jump to Recipe Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. If you want a quick and satisfying vegan dinner for weeknights, you have come to the right place.

To get started with this recipe, we have to first prepare a few components. You can cook masoor dahl (red lentil curry) with rice using 18 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Masoor Dahl (Red Lentil Curry) with Rice:

1. Take 1 cups lentils (red kind)
2. Make ready 4 cups water
3. Make ready 2 onion
4. Take 2 tomato
5. Get to taste Ginger root
6. Get cloves Garlic to taste
7. Get Ground cumin
8. Make ready Ground garam masala
9. Take Ground coriander
10. Get Ground cardamom
11. Prepare Chili powder
12. Make ready Cayenne pepper
13. Take Ground turmeric
14. Take Salt
15. Get Ghee or oil
16. Get Fresh Coriander
17. Prepare Ground cinnamon
18. Take 1 cup rice

First, in a skillet or saucepan, heat the coconut oil. After that, add the garlic and ginger and sauté for another minute until fragrant. Lastly, add your spices and sauté for a few seconds to bring out the flavors. Turn on the Instant Pot on saute mode with normal setting.

Instructions to make Masoor Dahl (Red Lentil Curry) with Rice:

1. Step 1 Wash and rinse the rice. Then cook your rice per package directions and set aside. While rice is cooking wash and rinse your lentils then set aside
2. Step 2 Dice onion garlic ginger tomato and set aside
3. Step 3 In a bowl, proportion your spices to taste and set aside. I usually lead with turmeric and cumin as 11/2tsp ea followed by the rest at 1/4 to 1/2 tsp ea. You could just use a curry powder if you want. Proportion to taste. I used a curry powder (big pile on white cutting board) in the below photo along with some other spices. I did use a measuring spoon because it makes cool little piles)
4. Step 4 Heat ghee or oil in a pot then saute the onion until brown over medium high heat
5. Step 5 Add garlic and ginger to pot then saute for another 1 minutes or so
6. Step 6 Add diced tomato and saute for another 2 minutes or so
7. Step 7 Add spices and mix into the masala and let them cook for 1 minute or so
8. Step 8 Add lentils and mix until coated in spices
9. Step 9 Add water, start with 2 cups in and then bring to boil then turn heat down and simmer covered for 20 to 30 minutes. Make sure to check it and give it a stir every so often. Add additional water as needed to form your desired consistency. (Blury photo)
10. Step 10 Chop the coriander then add to the pot. Reserve some leaves to add to each serving. Below photo was taken before I added some coriander to my bowl
11. Step 11 You can do the same thing with chickpeas (channa dahl) just follow direction for preparing/cooking dried chickpeas or use canned version. I prefer the dried pulses.
12. Step 12 You can also omit the pulse and just add chicken and potato to make a chicken curry dish. I guess that is another receipe…lol
13. Ready to serve and ENJOY!

Lastly, add your spices and sauté for a few seconds to bring out the flavors. Turn on the Instant Pot on saute mode with normal setting. Once the Instant Pot is hot, add ghee (or oil for vegan). Once the ghee is hot, add the mustard seeds and cumin seeds, and allow to crackle. Fun (@sindhuja_samy) on Instagram: "Baby Led Weaning Meal Plate LUNCH In the Plate Tempered Red lentils.

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