Red Lentil Curry with Paneer (Masoor Dal)

Serves: 4, Prep time: 5 mins, Cook time: 20 mins

Ingredients  

1 tbsp Oil

 1 tsp Cumin Seeds

 ½ cup Onions, diced

 ½ tbsp Garlic, minced

 ½ tbsp Ginger, grated

 1 cup Tomatoes, chopped

 1 cup Red Lentils, rinsed

 3 cups Water

 1 tbsp Lime Juice

 ½ tsp Ground Turmeric

 ½ tsp Coriander Powder

 ½ tsp Red Chili Powder

 ½ tsp Garam Masala

 1 tsp Salt

 350 g Paneer Cheese (found in our deli cheese cooler), cubed into 1 cm

 1 Green Chili Pepper (optional)

 Cilantro (garnish)

Directions

Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.

When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.

Add tomato and spices. Stir and sauté for another 2 minutes.

Add the lentils, water and stir well.

Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).

Open the pot. Add the lime juice and stir the dal. Turn the Pressure Cooker setting back to Saute, add the Paneer Cheese and simmer for 5 minutes to cook the Paneer.

Garnish with cilantro. Serve dal with roti, naan, rice, or cooked vegetables like broccoli and cauliflower.

Cooking on Stovetop instead of Pressure Cooker

In a large pot over medium heat, follow the same steps as the recipe above. After adding lentils and water, bring to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes. Add Paneer last.

Recipe Author or Source:

https://pipingpotcurry.com/red-lentil-masoor-dal-instant-pot/