Instant Pot lentil curry is a vegan and delicious curry that you all must try. If you are looking for a quick fix dinner option without compromising any nutrition, look no further than this lentil curry!
About this recipe
This rich & hearty pressure cooker lentil curry is meant to be a super easy yet flavorful curry as a pair for steamed rice or bread of your choice. I absolutely love making instant pot curries at home. I agree to be sent email.
They’re quick, easy, flavorful, and always a family crowd-pleaser. This Indian lentil curry is an easy pressure cooker recipe for beginners. Preparing with the Instant Pot also gives you the time and flexibility to complete other supporting entrees if you are entertaining a bigger group. As for the choice for lentils, you can use Brown Whole Lentils or Green Whole Lentils. They both work equally well.
Ingredients notes
Brown or green whole lentils - As noted above, either kind works well for this curry. Clove spice or Lavangam - This spice gives a burst of aroma to the curry. You only need one or two of this to enhance the flavor of the lentil curry.
Step by step method
Press the ‘saute’ button (medium) and add oil. As the oil heats up, add cumin seeds. Add crushed cloves. And saute for a few seconds. Add chopped garlic, grated ginger, and chopped onions. Saute until the onions turn translucent. Add the chopped tomatoes and saute until it turns soft. Add salt and all the spices like bay leaf, cayenne, garam masala, and coriander powder. Saute for 2- 3 minutes. Add the washed and rinsed lentils. Add water and stir well. Press cancel to stop sautéing and close the lid. Press the ‘pressure cooker’ setting and set the timer for 15 mins on high pressure. When the instant pot beeps let the pressure release naturally. It is safe to open the lid only after the pin drops down. Add chopped cilantro and a little lemon juice and mix well. Enjoy the Indian lentil curry with rice or quinoa.
Expert tips
Once the lentil curry cools down, it will turn thicker as the lentil starts to absorb moisture. If you want it to be a little liquidy, add just a little boiled water and mix well.Add coconut milk if you like the rich and tropical flavor.Add washed and clean spinach or kale at the end if you prefer green leaf in your curry. Green leaves cook relatively fast and do not take any additional cook time.Adjust the spice level to suit your taste preference.
If this recipe interests you, look for similar recipes in my blog such as the
Instant Pot Dal FryVegan Tofu Bell Pepper CurryInstant Pot Kale Lentil SoupCabbage CurryDal Palak - Instant Pot Spinach Dal
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