Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
garlic dill lentils
Print Recipe Pin Recipe
4.53 from 17 votes

Garlic Dill Lentils

A delicious lentil dish cooked with fresh dill, garlic and green chillies.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Side Dish, Soup
Cuisine: Indian
Keyword: garlic dill lentils
Servings: 3
Calories: 211kcal

Ingredients

  • 1 tablespoon ghee or oil
  • 1/2 teaspoon mustard seeds
  • 1/8 teaspoon hing{asafetida} optional
  • 1/2 teaspoon turmeric
  • 2 green chillies sliced into half, 1 jalapeño sliced
  • 10 curry leaves
  • 10 garlic cloves minced
  • 1/2 cup split red lentils/masoor daal or mung daal rinsed and drained
  • 2 cups chopped dill leaves
  • 1 teaspoon salt
  • 2 tablespoon chickpea flour/besan mixed in 1/4 cup of water

Instructions

  • Turn Instant Pot to Saute(more) mode. Once the hot sign displays add ghee or oil. Add mustard seeds and allow them to splutter. Add hing, turmeric, green chilies, garlic and curry leaves. Mix well and cook for a minute. Take out most of this tempering in a bowl and reserve.
  • Add lentils and chopped dill to the Instant Pot. Mix well. Add 3 cups of water and salt. Mix again deglazing the pot to make sure the lentils are not sticking to the pot.
  • Close Instant Pot with pressure value to sealing. Set to manual/pressure cook(hi) 4 minutes. Allow 5 minutes of natural pressure release and then carefully quick release the remaining pressure.
  • Open Instant Pot and mix with an immersion blender or mash the lentils with the back of a spatula. 
  • Set Instant Pot to saute mode. Stir in chickpea flour mixed in water and half of the reserved tempering. Mix well and bring to a gentle boil.
  • Take out the lentils in a serving bowl. Serve hot topped with remaining tempering and steamed rice or parathas. 

Video

Nutrition

Calories: 211kcal | Carbohydrates: 29g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 901mg | Potassium: 600mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2545IU | Vitamin C: 101.3mg | Calcium: 114mg | Iron: 4.9mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry