Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
3
votes
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
minutes
Cook Time
18
minutes
minutes
Total Time
28
minutes
minutes
Servings
6
Calories
374
kcal
Author
Corrie
Ingredients
1
cup
dried lentils
2
cups
edamame
1
teaspoon
black mustard seeds
¼
teaspoon
fenugreek seeds
10
curry leaves
coarsely chopped
½
cup
red onions
chopped
2
medium tomatoes
chopped
1
teaspoon
tamarind paste
1
cup
water
¼
teaspoon
fennel seeds
2
teaspoon
oil
1
pinch
gluten free asafetida
4
garlic cloves
chopped
2
teaspoon
ground coriander
1
teaspoon
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:
374
kcal