Lentil Dahl with Multicooker this time not an Italian Recipe with instant pot but an oriental recipe. As you know, I am a lover of exotic recipes, I like them because they are often Vegetarian Recipes and therefore perfectly suit my lifestyle.
Moreover, lentils, like other legumes, are inexpensive ingredients with excellent nutritional properties that are very filling, so why not use them in our cuisine?
After cooking the Lentil Dahl in jar I decided to test it in the multicooker and propose it to you because I find it a really delicious recipe!
Serve it with Pilaf Rice in the multicooker for a unique and well-balanced dish!
Don’t miss all my other Multicooker Recipes, and read my Guide to Instant Pots, especially on which ones to buy to make the most of this fantastic appliance!
If you also want to try preparing the Lentil Dahl with Multicooker, read the recipe below!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4People
- Cuisine: Italian
Ingredients
- 2 cups water
- 1 cup red lentils
- 2 teaspoons salt
- Half teaspoon ground turmeric
- 1 cup cherry tomatoes
- 1 teaspoon ginger
- 1 red onion (small)
- 1 clove garlic
- 1 chili pepper (small)
- 2 pinches cumin
- 2 teaspoons curry
- Half teaspoon ground yellow mustard
- extra virgin olive oil
- 1 lemon (zest)
- parsley
What You Need to Cook Lentil Dahl
- 1 Pot multicooker
How to Prepare Lentil Dahl in the Multicooker
In the pot, put the turmeric, salt, and water.
Also add the red lentils washed and rinsed under running water.
Stir, then close with the pressure lid and cook with the high-pressure function for 8 minutes.
Once cooked, vent the pot, then open it and gather the red lentils in a bowl and set aside.
Finely chop the onion with a knife.
Peel the garlic, remove the central core and chop it with a knife.
Pour a drizzle of oil inside the multicooker and start the browning function.
Sauté the onion with garlic in the oil for two minutes then add the ginger and chili pepper and let it infuse.
Also add the spices: curry, cumin, and mustard powder. Toast for one minute.
Wash, dry, and cut into pieces the cherry tomatoes and add them to the mixture in the pot.
Let infuse for another two minutes stirring to prevent sticking.
Add the lentils previously cooked to the mixture of flavors.
Flavor with lemon zest and stir. Let infuse with the browning function for two minutes.
Serve the lentil dahl hot accompanied by Pilaf Rice in the multicooker.
How to Store Lentil Dahl in the Multicooker
Lentil Dahl in the multicooker can be stored in the fridge for up to 3 days.
