Multicooker Red Lentil Dahl
Ingredients
Red Lentil Dahl
- 1 onion finely chopped
- 2 tbsp ghee or butter
- 3 garlic cloves finely chopped
- 1 inch piece fresh ginger peeled and halved
- 1 tbsp turmeric
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1/4 tsp red pepper flakes
- 2½ cups vegetable or chicken broth (see recipes below) plus more as needed
- 1½ cups dried red lentils rinsed and drained
- plain yogurt (optional)
- cilantro or flat-leaf parsley finely chopped (optional)
- 1 cauliflower cut into florets, steamed or grilled (optional)
- lime or lemon wedges optional (optional)
Chicken Broth
- 4 whole chicken legs
- 2 carrots cut into pieces
- 2 stalks celery cut into pieces
- 1 onion quartered
- 1 leek green part only, cut into pieces
- 2 garlic cloves peeled
- 10 cups water
- 2 tsp salt
- 1 tsp black peppercorns
- 2 sprigs thyme (optional)
- 2 sprigs sprigs parsley (optional)
Vegetable Broth
- 2 carrots cut into pieces
- 2 stalks celery cut into pieces
- 1 onion halved
- 1 tomato quartered
- 1 leek cut into pieces
- 10 cups water
- 2 springs thyme
- 2 bay leaves
- 2 tsp salt
- ½ tsp black peppercorns
- ½ tsp coriander seeds
Instructions
Red Lentil Dahl
- Preheat the container of your pressure cooker on the Sauté function for 2 minutes. Brown the onion in the ghee. Add the garlic, ginger and spices. Cook, stirring, for 2 minutes.
- Add the broth and lentils. Season with salt and pepper and mix well. Secure the lid and select the Soup function (or set to High pressure). Set the cooking time to 5 minutes.
- When ready, depressurize your pressure cooker manually, then remove the lid. Remove and compost the ginger. Adjust the seasoning. Add broth, if needed, to achieve the desired consistency.
- Serve the dahl with basmati rice, yogurt and garnishes.
Vegetable Broth
- With the rack in the middle position, preheat the oven to broil. On a non-stick or foil-lined baking sheet, arrange the vegetables in an even layer. Bake for 15 minutes or until the vegetables are golden. Place the vegetables in the container of your pressure cooker.
- Add the remaining ingredients. Secure the lid and select the Soup function (or set to High pressure). Set the cooking time to 25 minutes.
- When ready, let your pressure cooker depressurize naturally (about 15 minutes), then remove the lid. Strain the broth through a sieve, then compost the vegetables, herbs and spices. The broth will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.
Chicken Broth
- Place all the ingredients in the container of your pressure cooker. Secure the lid and select the Soup function (or set to High pressure). Set the cooking time to 30 minutes.
- When ready, let your pressure cooker depressurize naturally (about 15 minutes), then remove the lid. Remove the meat from the chicken bones and remove the fat. Strain the broth through a sieve, then compost the bones, vegetables and herbs. Let the broth cool. Cover and refrigerate to allow the fat to rise to the surface and solidify, if desired. Degrease the cooled broth before use or freezing. The broth will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.