South Indian Rice And Lentils

In South India, this satisfying tiffin dish is eaten for breakfast, but it can also be enjoyed as part of lunch or dinner. The rice and lentils are generously seasoned with curry leaves, cumin seeds, black pepper, and hing. Use the low-pressure Rice setting here so that the rice and lentils are cooked soft and have a lighter texture. Served hot with coconut chutney or Sambar (page 71), this ghee-laced dish makes a delightful lazy weekend brunch.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, Archana Mundhe, 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 Time

10 min

Cook Time

40 min

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.

Notes