Description
A quick and comforting vegan black lentil curry with rich flavors and creamy texture, made in the Instant Pot.
Ingredients
Scale
- 1 cup whole urad
- 2 1/2 cups water
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin seeds (crushed, preferably toasted)
- 1 inch ginger, minced
- 1 teaspoon smoked paprika (or Kashmiri chili powder)
- 1 teaspoon garam masala
- 1/8 teaspoon asafoetida (hing)
- 1/2 teaspoon dried fenugreek leaves (kasoori methi)
- 1/4 teaspoon salt
- 1/4 cup tomato puree
- 3/4 cup canned tomato puree (or unseasoned tomato sauce/passata)
- 1 tablespoon vegan butter
- 1/4–1/2 teaspoon smoked paprika
- 1/4 cup non-dairy cream (like cashew cream or non-dairy yogurt; use coconut cream for nut-free)
Instructions
- Oil the Instant Pot.
- Add the dal ingredients and mix well.
- Close the lid and set the timer for 50 minutes on Bean or Pressure Cook mode.
- Allow the pressure to release naturally.
- Stir in the tomato puree, salt, and butter.
- Select the Sauté option and bring to a gentle boil.
- Add non-dairy cream and mix until well incorporated.
- Mash some lentils against the side for thickness.
- Adjust consistency by adding water or non-dairy milk if necessary.
- Serve topped with non-dairy cream and cilantro.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Instant Pot, black lentil curry, vegan curry, Indian cuisine, comfort food
