4.9
(21)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Put the lentils, water, and next 7 ingredients (through salt) into a pressure cooker and lock the lid. (See Notes below for regular stovetop cooking.) Cook at high pressure for 10 minutes (on the Instant Pot, select manual and change the time to 10 minutes). Allow pressure to drop naturally for 10 minutes and then do a quick-release.
Step 2
Open lid carefully and check to make sure lentils are tender. If not, continue to cook without pressure until lentils are fully cooked. Add garam masala and stir vigorously to make the lentils creamy. It should be a medium consistency, so add a little water if it’s too thick. Keep warm.
Step 3
While the lentils are cooking, heat a small non-stick skillet. Add the onions and cook, stirring often, until they begin to brown. Add the red pepper flakes and cook until onions are softened and touched with brown.
Step 4
Check the seasoning of the lentils and add additional salt and garam masala to taste. Serve over rice and top each serving with the browned onions.
Your folders
andy-cooks.com
5.0
(18)
45 minutes
Your folders
gypsyplate.com
5.0
(14)
45 minutes
Your folders
cookwithmanali.com
5.0
(35)
30 minutes
Your folders
cookwithmanali.com
25 minutes
Your folders
cookwithmanali.com
5.0
(34)
25 minutes
Your folders
zenaskitchen.com
5.0
(2)
Your folders
indianhealthyrecipes.com
5.0
(74)
30 minutes
Your folders
vegrecipesofindia.com
4.8
(9)
5 minutes
Your folders
foodandwine.com
5.0
(1)
Your folders
savorytales.com
Your folders
myheartbeets.com
5.0
(18)
Your folders
thecuriouschickpea.com
4.5
(326)
25 minutes
Your folders
veganricha.com
5.0
(18)
45 minutes
Your folders
vegrecipesofindia.com
Your folders
vegrecipesofindia.com
4.9
(147)
10 minutes
Your folders
rainbowplantlife.com
5.0
(17)
50 minutes
Your folders
recipefunnel.com
45 minutes
Your folders
vegrecipesofindia.com
4.9
(82)
30 minutes
Your folders
elavegan.com
4.9
(35)
20 minutes