Instant Pot Lentil Beans

Simple, creamy Instant Pot Lentil Curry. Great Indian flavors, not too
spicy, healthy, and vegan! One Pot dish that’s completely hands-free.
It’s creamy, not too spicy, and can be either brown lentil curry or green
lentil curry recipe based on the lentil you use.

It takes only a few minutes to prepare, the whole lot cooks in One Pot, and
it creates a nice batch that reheats perfectly. This creamy lentil curry often
manages the tough task of being warm, comforting, and nutritious.

From Ayurvedic point of View:

For vegetarians, beans , dals, and lentils are an essential source of
nutrition—protein, complex carbohydrates, fiber, and vitamins. As
versatile as they are tasty, dals and lentils are used to make salads,
appetizers, soups, main dishes, side dishes, and desserts, too. They fit
well with other foods, such as grain, vegetables, herbs, and spices.

Servings: 5
Time to Prepare: 25 minutes

Ingredients:

1 can light coconut milk (14 ounces)
1/2 tsp. coconut sugar (or brown sugar)
2 tbsp. freshly squeezed lemon juice (about 1/2 large lemon)
3/4 tsp. ground turmeric
1/8 to 1/4 tbsp. cayenne pepper (use more for more spice or
omit if sensitive to spice)
3 tsp. minced fresh ginger
2 tsp. minced garlic (about 6 cloves)
1 1/2 cups lentils (green or brown)
1/2 tbsp. coconut oil
1 cup plus 1 tbsp. water (divided)
1 small shallot (finely chopped)
1 tsp. curry powder (garam masala)
1 tsp. kosher salt
Cooked brown rice (for garnish)
Chopped fresh cilantro (for garnish)

Instructions:
  1. Rinse and drain the lentils and put aside. Start Sauté mode and
    add coconut oil. If the oil has melted, add 1 tbsp. of water, the
    shallot, ginger, and garlic.
  2. Cook, stirring regularly, until the shallots are soft and very
    fragrant, around 2 minutes. Add curry powder, coconut sugar,
    salt, turmeric, and cayenne, stir vigorously.
  3. Sit back and try not to breathe in any of the steam that comes
    from the Pot (it’s spicy!). Add the lentils, coconut milk, and 1
    cup of water. Stir to fully cover the lentils with the liquid.
  4. Stop the Sauté function, seal the lid, and then set to High
    Pressure for 15 minutes (It will take approximately 8 minutes
    for the pressure to build up, and then the timer will begin).
  5. After the timer has stopped, let the pressure release naturally for
    10 minutes, then vent and release the pressure completely. Open
    the lid and stir in the juice of the lemon.
  6. Taste and change the seasoning as you like. If the curry is too
    dense, add a little more water to loosen as desired. Serve hot
    with rice, sprinkle with cilantro.

Notes:

  1. Store the leftover in an airtight container in the refrigerator for
    4 to 5 days or freeze for 2 or 3 months. Let it thaw in the
    refrigerator overnight. The lentils thicken when they cool, so
    to reheat, sprinkle with a little water, vegetable stock, or
    coconut milk, and then reheat gently in the microwave or
    stovetop, adding more liquid when required.
  2. I do not suggest the use of red or yellow lentils in the Instant
    Pot, since their texture is more delicate and they appear to fall
    apart.