India - Madras Lentils for 3-quart Instant Pot

Madras Lentils for 3-quart Instant Pot

Printed From: Foods of the World Forum
Category: Asia
Forum Name: India
Forum Discription: India
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=5004
Printed Date: 26 March 2026 at 20:33

Topic: Madras Lentils for 3-quart Instant Pot

Posted By: Melissa Mead
Subject: Madras Lentils for 3-quart Instant Pot
Date Posted: 22 April 2018 at 19:02

Missy's Madras Lentils for 3-quart Instant Pot

Ingredients:

2 Tbsp butter or oil. (If you use oil this is vegetarian + lactose-free, and it's also low sodium. Almost none if you used soaked dried beans.)

1 large onion, chopped fine

1 cup lentils, picked + rinsed. (I'd eat a lot more lentils if I weren't always worrying about biting down on tiny rocks.)

1 can low-sodium kidney beans, drained.

2 tomatoes, chopped/pureed (Mine had been frozen and thawed.)

Minced garlic to taste. (In this case, enough to clear Albany County of vampires for a decade.)

Salt-free Madras curry powder, about 1/2-1 tsp to start.

Penzey's Rogan Josh seasoning- Start with a couple of shakes.

Water, enough to reach the fill line

Lemon juice- just a splash to start

Saute the onions in the bitter/oil until translucent. Hit Cancel. Add everything but the lemon juice. Seal pot. Cook on the default bean/chili setting, and do a natural release. (If you want more texture, adjust time downward.) Stir in lemon juice. Adjust seasoning to taste. Serve with rice or naan, or do like I did- Grab a spoon and dig in! :)

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/

Replies:

Posted By: Margi Cintrano
Date Posted: 23 April 2018 at 07:06

I am a bit confused !

Do you use lentils soaked overnight as I do, or do you use kidney beans ?

Nice idea .. I would definitely use sustainable grown or bio lentils which I purchase in linen bags here.

Lentils do not require soaking overnight .. 2 to 3 hours would be plenty ..

Sounds good Melissa ..

Have a nice day ..

-------------
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: HistoricFoodie
Date Posted: 23 April 2018 at 15:53

Sounds good, Melissa.

One note: I've been eating lentils---in all their colors--for nigh on to half a century, and have never found a stone in any of them. Same can be said for chickpeas.

I don't know how these things get started. But they get passed on, as if written in stone.

What I'm saying is, don't worry about it. In practical terms, despite all the literature to the contrary, it just doesn't happen.

-------------
But we hae meat and we can eat
And sae the Lord be thanket