South Indian Rice And Lentils

By: The Essential Indian Instant Pot Cookbook by Archana Mundhe

South Indian Rice And Lentils
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["VEGAN VARIATION","Substitute neutral vegetable oil or coconut oil for the ghee."]
cuisine icon Keywords
30-60 min, 4 servings, black pepper, black peppercorns, contributed, cook 40 min, cumin seeds, curry leaves, easy, ghee, ginger, gluten free, hing, indian, kosher salt, main course, moong daal, prep 10 min, pressure cook, raw cashews, sauté, short-grain white rice, vegan, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
40 min

serving icon Servings
4 servings
Ingredients
  • 1 cup short-grain white rice
  • 4 tbsp ghee
  • 2 tbsp raw cashews
  • 2 tsp Ginger
  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp black pepper
  • 20 curry leaves
  • 1/2 cup moong daal
  • 2 tsp kosher salt
  • 1/8 tsp hing
  • 4 1/2 cups Water
Instructions
  • Measure the rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing it around. Drain and set aside.
  • Select the high Sauté setting on the Instant Pot and heat 1 tablespoon of the ghee. Add the cashews and sauté until they start to turn golden brown, 1 to 2 minutes. Transfer the cashews to a small bowl.
  • Add the remaining 3 tablespoons ghee, the ginger, cumin seeds, peppercorns, ground pepper, and curry leaves directly to the hot ghee at the bottom edges of the pot and sauté until aromatic, about 30 seconds. Transfer the tadka to the bowl with the cashews and set aside.
  • Add the moong daal to the now-empty Instant Pot and sauté until toasted, about 1 minute. Add the rice, salt, and hing; pour in the water; and stir to combine.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Rice setting and set the cooking time for 12 minutes at low pressure.
  • Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Press the Cancel button to turn off the Instant Pot. Open the pot and stir in the reserved cashews and tadka.
  • Spoon the rice and lentils onto plates and serve.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.