Instant Pot Lentil Curry With Spinach Recipes

INSTANT POT GREEN LENTILS AND SPINACH CURRY | DAL PALAK

Steps:

• Wash the green lentils and set aside. Also, wash the spinach and chop them roughly.
• Set the Instant Pot in saute mode and when the display shows "HOT," add the coconut oil.
• After 30 seconds, add the cumin seeds and finely chopped ginger and saute for 30 to 45 seconds.
• Add the chopped tomatoes and mix. Then add the chopped spinach and cook for a minute.
• Now add the salt, turmeric powder, curry powder, and ground pepper and cook 3 minutes.
• When the spinach wilts, add the green lentils and two cups of water. Mix thoroughly and press the cancel button.
• Close the Instant Pot lid and make sure the vent is in the sealing position.
• Press the manual button and set the time to 20 minutes on high pressure. After cooking, allow the pressure to release naturally. Then open the lid and mash the lentils using a potato masher.
• Mix it and serve hot with rice or any flat-bread.

INSTANT POT COCONUT SPINACH LENTIL CURRY

Steps:

• Wash brown lentil / Whole Masoor with water. Drain all the excess water and keep it aside.
• Turn on IP saute button. Now heat oil in an instant pot. Add cumin seeds and let it crackle.
• Add grated ginger and garlic. Saute for few seconds.
• Now add Chopped onion and tomatoes. Saute for a minute.
• Add salt, chili powder, turmeric powder and garam masala. Mix well.
• Then add water and brown lentils. Stir them.
• Close the lid and Turn off the IP.
• Press the manual button. Set the timer for 21 minutes under high pressure with pressure valve set to sealing.
• When cooking time is complete, let the pressure release naturally.
• When the pressure is fully released, the float valve will drop and the lid will unlock to open. Now it is safe to open the lid.
• Open the lid.
• Add Spinach and coconut milk. Stir it very well. Turn on the saute mode and cook for another 2 minutes.
• Instant Pot Coconut Spinach Lentil Curry is ready. Garnish it with some cilantro, Now all you need is some sliced onions on the side, a squirt of lime juice some!! And you are all set!! A healthy hearty meal is ready under 30 minutes!!

INSTANT POT GOLDEN LENTIL & SPINACH SOUP

Steps:

• Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
• Add the lentils and pour in the broth. Stir.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
• The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
• Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
• Keeps in the refrigerator for about 3 days. Freezes well too!