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Instant Pot Lentil-Edamame in Tangy South Indian Curry

Course Main Course
Cuisine Indian
Keyword edamame, Lentil-Edamame in Tangy South Indian Curry, lentils
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6
Calories 374kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 374kcal