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Madras Lentils recipe
This Madras Lentils recipe is easy and simple to make and tastes extremely delicious. Simply made with lentils and creamy tomato sauce.
Course
Side Dish
Cuisine
American, Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Soaking time
8
minutes
minutes
Total Time
39
minutes
minutes
Servings
8
servings
Calories
152
kcal
Author
Sujatha Muralidhar
Ingredients
For prepping
2
cups
adzuki beans
/or lentils
For seasoning
2
tablespoon
vegetable oil
½
cup
onion
chopped
1
tablespoon
ginger
grated
1
tablespoon
garlic
grated
1
cup
tomato puree
fresh
2
teaspoon
red chili powder
/cayenne pepper
1
teaspoon
coriander powder
For making
3
cup
water
/until beans are submerged
1
teaspoon
salt
1
teaspoon
Madras curry powder
2
tablespoon
cilantro
chopped
2
tablespoon
butter
Instructions
For prepping
Soak lentils overnight or until it is tender.
For seasoning
Set the instant pot in the sauté mode.
Add vegetable oil and onion. And sauté until onion becomes translucent.
Add grated ginger and garlic, cook until it is fragrant.
Add tomato puree and sauté until it thickens.
Now add red chili powder, coriander powder and cook 30 seconds. Cautious the spice powders should not get burnt.
For making
Add beans and water.
Select manual button and set the timer for 15 minutes and cook.
And wait for 20 minutes to allow the pressure to release.
Open the lid, crush half of the lentil with the spoon gently.
Immediately add salt, Madras curry powder and test the taste.
Garnish with butter and chopped cilantro. Serve hot.
Video
Notes
Check the consistency, and add water to adjust to your preference.
Refrigerate to use upto 3 days and freeze to use upto 4 months.
Nutrition
Calories:
152
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
346
mg
|
Potassium:
477
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
465
IU
|
Vitamin C:
4.5
mg
|
Calcium:
33
mg
|
Iron:
1.9
mg