Madras Lentils Instant Pot Recipe

Create a delicious dinner with this simple and easy Madras Lentils Instant Pot recipe. Enjoy a flavorful and protein-packed meal in no time!

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Course: Main Course

Cuisine: Indian

Keyword: easy instant pot, Madras Lentils

Prep Time: 10

Cook Time: 15

Resting Time: 10

Total Time: 35

Servings: people

Calories: 288kcal

Author: Chitra Goel

Cost: 10

Rinse the lentils and dal and set aside.
1 cup brown lentils or ½ cup brown lentils and ½ cup black urad dal, ½ cup cooked red kidney beans
Turn on the Instant Pot and select the “saute” function.
Add oil and wait until hot.
2 tablespoon oil
Add the chopped onion and cook until translucent.
1 medium onion
Add the minced garlic and cook for 1 minute.
2 cloves garlic
Add the chopped tomato and cook until soft.
1 medium tomato
Add the ginger paste, cumin powder, coriander powder, turmeric powder, chili powder, and garam masala. Stir to combine.
1 teaspoon ginger paste, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon chili powder, 1 teaspoon garam masala
Add the rinsed lentils, dal and salt. Stir well.
Salt to taste
Add 2 cups of water, stir and deglaze the pot.
2 cups of water
Close the Instant Pot lid and set the valve to sealing.
Select the “pressure cook” function and set the timer for 8 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release.
Open the Instant Pot and stir the lentils to make sure they are fully cooked. At this point, add cooked kidney beans. If needed, add a little water and continue to cook on “saute” for a few more minutes.
Serve hot with fresh coriander leaves as a garnish.
Fresh coriander leaves for garnish