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Adjust the instant pot to the "saute" settings. Heat up some oil in the pot. Add in the
Red Onion (1)
and cook until caramelized, about 3-4 minutes.
Add in the
Garlic (3 cloves)
and saute it for another 1-2 minutes, until the garlic is browned.
Toss in the
Cumin Seeds (1 tsp)
Chili Powder (1/2 tsp)
Ground Ginger (1/2 tsp)
Ground Turmeric (1/2 tsp)
Salt (3/4 tsp)
and cook until the tomatoes have softened and the spices are fragrant about 4-5 minutes. Press the "cancel" button to stop sauteing.
Transfer in the
Red Lentils (1 cup)
Coconut Milk (3/4 cup)
Water (2 cups)
and place the lid on. Select the pressure cook settings and cook it at high pressure for 10 minutes.
When the timer goes off and a beep sound can be heard, let the pressure release naturally for 10 minutes before removing the excess pressure.
Give the dal a quick stir, adding more salt if necessary. Serve it with some brown rice or chapati and enjoy!
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