Servings: 4
Equipment
Ingredients
- 1 lb chicken thigh cut into small pieces
- 1 cup red lentils (masoor dal)
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 sprig curry leaves
- 1 medium onion chopped
- 2 tsp ginger garlic paste
- ½ cup canned crushed tomato
- 2 tbsp curry powder
- ½ tsp chili powder (optional)
- 1 tsp salt
- 2 tbsp cilantro
- ½ lemon juiced
- 2 cups water
Instructions
- Wash the masoor dal in water and set it aside.
- Set the Instant Pot to saute mode and add oil. Once it heats, add cumin seeds and let them splutter.
- Next, add the onions, ginger garlic paste, and curry leaves. Saute for 3-4 minutes until the onions soften.
- Add the tomatoes, salt, and curry powder. Mix well and saute for 3-4 minutes.
- Add the chicken and saute for 1-2 minutes. Next, add the washed dal. Add two cups of water and mix well.
- Secure the lid and pressure cook for 5 minutes. Do a natural pressure release for 10 minutes, then do a manual quick release of the remaining pressure.
- Open the lid and add cilantro and lemon juice. Mix well and serve with rice or naan.
Notes
- Rinse the lentils before cooking to remove any dirt or debris.
- Red lentils can be replaced with yellow lentils. The pressure cooking time remains the same.
- Letting the pressure come down naturally for the first 10 minutes will help the chicken become tender and absorb more flavors.
- You can add other vegetables to the curry. Carrots, green beans, potatoes, and peas are some good options.
Nutrition
Calories: 506kcal | Carbohydrates: 35g | Protein: 31g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 688mg | Potassium: 890mg | Fiber: 16g | Sugar: 4g | Vitamin A: 631IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 6mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!