Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Rinse 1 cup of masoor dal in a colander and set aside.
Step 2
In an Instant Pot, add coconut oil and onion. Cook in saute mode until the onions brown and caramelize.
Step 3
Add garlic, one tablespoon of ginger, chilies, and kosher salt; cook for 1 minute.
Step 4
Stir in the mustard seed, turmeric, coriander, and fennel until fully incorporated.
Step 5
Pour in the water and whisk in the coconut milk. Then, add the lentils and bring the mixture to a boil on saute mode.
Step 6
Secure the lid and set the Instant Pot to manual high pressure for 15 minutes with quick release.
Step 7
Remove the Instant Pot lid. Stir in the spinach, and simmer on saute mode for 3-4 minutes.
Step 8
Add the last one tablespoon of ginger, lime juice, and kosher salt. Stir well.
Step 9
Garnish with lime wedges and serve with long-grain basmati rice.
Your folders
tomatoblues.com
5.0
(1)
15 minutes
Your folders
myheartbeets.com
5.0
(43)
Your folders
bbc.co.uk
4.0
(4)
1 hours
Your folders
culinaryhill.com
35 minutes
Your folders
culinaryhill.com
Your folders
holycowvegan.net
5.0
(8)
20 minutes
Your folders
spiceupthecurry.com
4.8
(10)
20 minutes
Your folders
vegecravings.com
5.0
(1)
25 minutes
Your folders
vegrecipesofindia.com
4.9
(46)
15 minutes
Your folders
cookwithmanali.com
5.0
(3)
35 minutes
Your folders
masalaandchai.com
5.0
(12)
20 minutes
Your folders
myplantifulcooking.com
5.0
(1)
25 minutes
Your folders
cooking.nytimes.com
4.0
(230)
Your folders
zenaskitchen.com
5.0
(2)
Your folders
myheartbeets.com
5.0
(13)
Your folders
vegrecipesofindia.com
Your folders
recipe-garden.com
6 minutes
Your folders
recipe-garden.com
Your folders
crowdedkitchen.com
4.9
(10)
45 minutes