Spicy Lentil Dal
Spicy Lentil Dal
- 1 tablespoon avocado oil
- 1 large onion chopped
- 3-5 cloves fresh garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 carrot, finely diced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red pepper chili flakes
- 1 teaspoon sea salt
- Fresh cracked black pepper to taste
- 1 can diced tomatoes
- 1 cup dry lentils, green or brown, rinsed and drained
- 2 ½ cups water
- 1/2 cup coconut milk
Select Brown/Sauté on a multicooker/pressure cooker and let heat for 1 minute before adding oil. Add chopped onion and sauté until translucent, about 3 minutes. Add garlic, ginger, and carrot for an additional minute, stirring frequently. Add turmeric, cumin, coriander, red chili flakes, sea salt, and black pepper. Stir to combine and add a few tablespoons of water to prevent drying out. After 1 minute, select Cancel to stop cooking. Add diced tomatoes, rinsed lentils and 2 ½ cups water to pot and stir to combine. Secure the lid and select Pressure Cook at high pressure and set the cooking time for 15-18 minutes. Once the cooking timer has completed and beeps, allow a natural pressure release for an extra 10 minutes by shutting the unit off completely OR use the quick release method by turning the pressure regular knob to STEAM. Once all the pressure has released, you can remove the lid. Add in coconut milk and season with additional sea salt and pepper if desired. Stir until combined. Serve over a bed of rice or noodles or with naan bread. Alternative: Can be made stovetop as well. Email me for directions! megan@healthyeating101.com Serves: 4-6
– Recipe by Chef Megan McCarthy
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