Lentil and Spinach Curry (Pressure Cooker Recipe)
A flavorful and nutritious curry made with lentils and spinach, cooked quickly in a pressure cooker.
Ingredients
First Prep
- 1cupsplit brown lentils (masoor)
- 2tbspcumin seeds
- 3bay leaves
- 3green Thai chilies
- 1tbspturmeric
- 1thumb-sized ginger (grated or sliced)
Spinach Purée
- 2cupsbaby spinach
- 4basil leaves
Curry Base
- 1tbspcumin seeds
- 2tbspcooking oil
- 1onion (finely chopped)
- 3clovegarlic (minced)
- 2red chilies (sliced)
- 2large tomatoes (grated)
- 1tspturmeric
- 1tspcoriander powder
- 1tspcumin powder
- 1tspcayenne pepper
- 1cupcoconut milk
- Salt and pepper to taste
Garnish
- Fresh coriander
- Split chilies
How to make Lentil and Spinach Curry (Pressure Cooker Recipe)
Cook the Lentils
Wash lentils thoroughly.
Add lentils, cumin seeds, bay leaves, ginger, chilies, and turmeric to the pressure cooker with enough water to cover.
Use the multigrain function (P13) and cook for 15-20 minutes.
Quick-release the steam, remove the lentils, and set aside.
Prepare the Spinach Purée
Blend baby spinach and basil leaves into a smooth purée. Set aside.
Make the Curry Base
Rinse the pressure cooker pot and set it to sauté mode (P5).
Heat cooking oil and add cumin seeds.
Once fragrant, add onion and garlic, sauté until the onion is translucent and garlic releases its aroma.
Stir in red chilies, grated tomatoes, turmeric, coriander powder, cumin powder, and cayenne pepper. Cook until the mixture thickens.
Add the cooked lentils to the curry base. Stir to combine and season with salt and pepper.
Pour in the spinach purée and coconut milk, mix well.
Cover the pot and use the vegetable function (P3) to cook for 3 minutes.
Quick-release the steam and stir.
Garnish with fresh coriander and split chilies. Serve hot with basmati rice or chapati.
Tips & Tricks
Adjust the number of chilies to control the spice level.
For a creamier texture, blend some of the cooked lentils before adding them to the curry base.
