Instant Pot Red Lentils Broccoli (Print Version)
# Ingredients:
→ Base
01 -
1 tbsp coconut oil
02 -
2 tbsp cumin seeds
03 -
½ tsp asafoetida
04 -
2 green chilies, finely chopped
05 -
1 tbsp garlic, finely chopped
06 -
1 tbsp ginger, finely chopped
07 -
1 cup red onion, finely chopped
08 -
12-15 broccoli florets
09 -
½ cup red lentils, rinsed and drained
10 -
½ tsp turmeric powder
11 -
1.5 tsp salt
12 -
3 cups water
13 -
¼ cup fresh cilantro, chopped
# Instructions:
01 -
Rinse the red lentils thoroughly and drain excess water. Cut broccoli into small florets and wash them well.
02 -
Set Instant Pot to sauté mode. When display shows "HOT", add coconut oil. Once oil is hot, add cumin seeds and asafoetida, sautéing for 30 seconds until seeds sizzle.
03 -
Add chopped green chilies, garlic, and ginger. Sauté for 30-45 seconds until fragrant.
04 -
Add chopped red onion and cook until soft and translucent, approximately 4-5 minutes.
05 -
Add broccoli florets and stir well to combine with aromatics.
06 -
Add red lentils, turmeric powder, and salt. Mix thoroughly to coat lentils with spices.
07 -
Pour in 3 cups of water and mix well, ensuring to scrape any bits from the bottom of the pot.
08 -
Cancel sauté mode, secure Instant Pot lid ensuring vent is in sealing position. Pressure cook on high for 15 minutes.
09 -
Allow pressure to release naturally completely before opening lid.
10 -
Set Instant Pot back to sauté mode. Add chopped cilantro and mash the lentils partially with the back of a ladle or potato masher.
11 -
Let the dal simmer for 3-4 minutes to thicken slightly, then press cancel.
12 -
Serve hot masoor dal tadka with broccoli alongside steamed rice or Indian flatbread.
# Notes:
01 -
This vibrant red lentil dish combines the protein-rich masoor dal with nutritious broccoli for a complete meal. The tempering (tadka) of spices adds depth and complexity.
02 -
No soaking is required for red lentils as they cook quickly.