Instant Pot Masoor Dal With Shiitake Mushrooms Recipe

Instant Pot Masoor Dal With Shiitake MushroomsDifficulty: EasyServings: 4 to 6 portionsTotal Time: 35 minutesActive Prep Time: 15 minutesNutritional Facts per Serving (1 of 6 servings)Calories 425, Total Fat 15 g, Saturated Fat 8 g, Carbs 59 g, Fiber 11 g, Sugars 5 g, Protein 19 g, Cholesterol 31 mg, Sodium 473 mg

About This Recipe

This vibrant red lentil stew bursts with flavor, comes together in a flash, and leaves your kitchen spotless. Dried shiitake mushrooms infuse it with an umami-rich depth and irresistible texture that elevates every spoonfulperfect for cozy weeknights or impressing guests with effortless elegance.

Ingredients

• 6 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 tablespoon freshly chopped ginger (from a 1-inch piece)
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• A pinch of cayenne pepper
• 3 garlic cloves, minced
• One 15-ounce can diced tomatoes
• 2.5 ounces dried mushrooms (shiitake recommended)
• 1 tablespoon tomato paste
• 1 pound red lentils (about 2 cups)
• 1 dried Thai red chili
• Kosher salt and fresh ground black pepper, to taste
• Juice of 1 lime, plus additional wedges for serving
• Toasted coconut flakes and chopped salted roasted cashews for garnish

Equipment: A 6- or 8-quart Instant Pot multi-cooker

Instructions

Step 1: Bloom the Spices

Select the normal saut mode on a 6-quart Instant Pot and melt 4 tablespoons of butter. Add the onions and cook, stirring occasionally, until tender, about 5 to 6 minutes. Mix in the ginger, coriander, turmeric, cumin, cayenne, and garlic. Cook, stirring frequently, until the spices release their aroma and the garlic and ginger are softened, approximately 1 to 2 minutes.

Step 2: Prepare the Mushrooms

Add the tomatoes, dried mushrooms, tomato paste, and 4 cups water, stirring until combined. Bring the mixture to a boil, then turn off the Instant Pot and cover it. Let the mushrooms steep in the liquid for about 10 minutes until softened.

Step 3: Cook Under Pressure

Stir the lentils, dried chili, 1 tablespoon salt, and some black pepper into the pot. Lock the lid following the manufacturer's instructions and set the Instant Pot to high pressure for 2 minutes.

Step 4: Finish and Serve

When cooking completes, carefully follow the manufacturer's guide to quick release the pressure. Once safe, unlock and remove the lid. Take out the dried chili, then stir in the lime juice and the remaining 2 tablespoons of butter. If needed, adjust the stew's consistency by adding up to 1 cup of water. Serve the dal in bowls, garnished with toasted coconut, cashews, and a fresh squeeze of lime.

Note: Instant Pot settings might vary depending on the model; consult your device's manual as needed.
This recipe has been updated to better reflect its origins and cultural significance and may differ slightly from earlier versions. 2018 Television Food Network, G.P. All rights reserved.