Instant Pot Lentil-Edamame in Tangy South Indian Curry
- 1 cup dried lentils
- 2 cups edamame
- 1 tsp black mustard seeds
- 1/4 tsp fenugreek seeds
- 10 curry leaves coarsely chopped
- 1/2 cup red onions chopped
- 2 medium tomatoes chopped
- 1 tsp tamarind paste
- 1 cup water
- 1/4 tsp fennel seeds
- 2 tsp oil
- 1 pinch gluten free asafetida
- 4 garlic cloves chopped
- 2 tsp ground coriander
- 1 tsp cayenne
- 1 cup coconut milk canned
- salt to taste
Add oil, fennel, fenugreek and mustard seeds in the inner pot of Instant pot. Select “Sauté”.
After 30 seconds, add curry leaves, asafetida, onion and garlic in the Instant pot.
Cook for about 4 minutes and stir in tomato, coriander powder, cayenne and tamarind.
Cook for about 7 minutes and add edamame, lentils, coconut milk, salt and water.
Now, close the lid and press the “Manual” button.
Cook for about 6 minutes on HIGH pressure and release the pressure naturally through the steam vent.
Select “Cancel” and release the pressure naturally through the steam vent.
Open the lid and dish out.
Serve and enjoy!
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