Recipe for Curried Lentils With Green Mango (Instant Pot)
Course: Main Course
Cuisine: Indian
Keywords: curried lentils
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings: 4
Calories: 291kcal
Author: Andrea at Buttered Veg
Curried lentils is a soup/stew with tangy green mango cooked in Instant Pot with onions, fresh ginger, turmeric, red chili, cumin seed, and other spices.
Use a vegetables peeler to peel the green mango. Either use a knife to remove the mango from the seed and chop finely, or grate the mango directly on a hand grater.
Chop the onion and ginger.
Cook the lentils
Add soaked and rinsed toor dal, water, mango, onions, ginger, turmeric and red chili with a pinch of salt to an Instant Pot or saucepan. For the Instant Pot, put on the lid and select “PRESSURE COOK.” Set the timer for 10 minutes. After the cooking ends, wait 15 minutes then open the lid (check for residual steam first).For the saucepan, bring to a boil, then reduce to a simmer. Cook, partially covered, for 45-60 minutes, until the dal is breaking down and everything is very soft.
Make the spice tempering
Place a tiny skillet or pot on medium heat. Add ghee, along with black mustard seeds and cumin seeds. Once the mustard seeds begin to pop, and the cumin seeds brown, add the red chili and curry leaves, stirring constantly for 10-20 seconds more. Turn off the heat and stir into the cooked lentils right away.
Finish the curried lentils
Add the ¾ teaspoon salt and simmer a few more minutes to marry the flavors. Stir in the fresh cilantro. Taste and adjust the flavors. Does it need more salt, more red chili, more cilantro?
To serve
Serve curried lentils with basmati rice, along with banana chips or a lentil wafer, and a mango pickle if you have it for a tasty lunch or supper.