Brown Masoor DalCourse: Main
3 cups brown lentils (rinsed)
*8-9 cups water
1 large onion
2 large tomoatoes
1 tbsp minced garlic
1 tbsp minced ginger
3 Thai green chilies (or adjust per your tolerance)
1/2 cup tomato puree (strained tomoatoes)
1.5-2 tsp cumin powder
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp chili powder (or adjust per your tolerance)
1.5 tbsp better than bouillon (vegetable)
salt per your taste
1/2 cup chopped cilantro (optional)
4-5 large handfuls of mixed baby greens
- Chop onions and tomatoes. Turn on instant pot on sauté function. Toast cumin seeds till fragrance starts to release. Add chopped onions, tomatoes, ginger, garlic, chilies and all the spices. Sauté for about 2 minutes.
- Add all the remaining ingredients except baby greens and cilantro. Close the lid and pressure cook for 10 minutes. Release pressure, add mixed baby greens and chopped cilantro. Serve on top of brown rice and enjoy!.
- *This lentils thickens up once it cools down or the next day. So I highly recommend adding 9 cups of water.