Here is an easy and healthy instant pot recipe...
Ingredients list:-
Lentils - 1 cup
Onion - 1
Ginger - 1 tbsp
Chillies (green or dried but preferably green) - 3 to 4
Tomatoes - 2 medium
Greens - any type of greens including kale, collard, swiss chard, spinach, fenugreek
Cumin seeds 1 1/2 tsp
Salt - 2 tsp
Chilli powder - 1/2 tsp
Garlic - 3 cloves
Coconut milk 1 cup or 1/2 cup of cream such as half & half, whipping cream, clotted cream etc
Method:
Soak 1 cup of lentils in water overnight.
Chop one onion coarsely.
Crush 1 tbsp of Ginger and 3 to 4 chillies. You may use green chillies or dried chillies.
Chop 2 medium tomatoes
Greens - prepare your choice of greens...For this recipe I've used 1 block (150g) of frozen spinach, Fenugreek leaves - 1 cup washed and chopped, a handful of carrot greens. You may also use kale, swiss chard or any other variety of greens. If you are using kale I'd strongly recommend using fenugreek leaves (dried or fresh) along with it. Fenugreek leaves in dried form is also known as Kasoori Methi.
Set aside oil or ghee (I prefer ghee) for cooking, cumin seeds, salt, chilli powder, turmeric, 3 to 4 cloves of garlic and about a cup of coconut milk.
Plug in your instant pot. Choose Saute mode at high.
Once the ghee is hot add 1.5 tsp of cumin seeds. After the cumin seeds start sputtering add chopped onions.
Ingredients list:-
Lentils - 1 cup
Onion - 1
Ginger - 1 tbsp
Chillies (green or dried but preferably green) - 3 to 4
Tomatoes - 2 medium
Greens - any type of greens including kale, collard, swiss chard, spinach, fenugreek
Cumin seeds 1 1/2 tsp
Salt - 2 tsp
Chilli powder - 1/2 tsp
Garlic - 3 cloves
Coconut milk 1 cup or 1/2 cup of cream such as half & half, whipping cream, clotted cream etc
Method:
Soak 1 cup of lentils in water overnight.
Chop one onion coarsely.
Crush 1 tbsp of Ginger and 3 to 4 chillies. You may use green chillies or dried chillies.
Chop 2 medium tomatoes
Greens - prepare your choice of greens...For this recipe I've used 1 block (150g) of frozen spinach, Fenugreek leaves - 1 cup washed and chopped, a handful of carrot greens. You may also use kale, swiss chard or any other variety of greens. If you are using kale I'd strongly recommend using fenugreek leaves (dried or fresh) along with it. Fenugreek leaves in dried form is also known as Kasoori Methi.
Set aside oil or ghee (I prefer ghee) for cooking, cumin seeds, salt, chilli powder, turmeric, 3 to 4 cloves of garlic and about a cup of coconut milk.
Plug in your instant pot. Choose Saute mode at high.
Put 3 tbsp of ghee or oil...
Add crushed ginger and chilli paste
Add your choice of chopped greens. Stir and add tomatoes and chilli powder.
Drain all the water from the soaked lentils and then add these lentils to the pot.
Mix well and add 3 cups of water. Add 1 1/2 to 2 tsp of salt and close the lid. Cancel saute mode and choose pressure cooking mode. Set the time for 10 minutes. After the cooking process is done. Open the lid.
Cancel pressure cooking mode and switch back to saute mode. Blend the cooked lentils and greens using a hand blender (If you don't have a hand blender you can pour the contents into a regular blender or mash using a potato masher). As the stew simmers add coconut milk or cream whichever you prefer, 1 tsp of turmeric powder, crushed garlic cloves. Mix well. Cancel saute mode. Mix well and serve the lentil stew over rice or eat with any type of flat bread.
While storing the instant pot after use and clean up make sure to invert the lid and place it over the instant pot. Do not shut the instant pot tight while storing. If you do so it will start smelling after a while.
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