Ingredients:
- 1 cup basmati rice
- ½ cup brown lentils whole masoor dal (pre soak for 24 hours)
- 1.25 cups water Use 2 cups if cooking on a stovetop
- ½ cup onions sliced
- ½ cup carrots chopped
- ½ cup green beans chopped
- 2 tablespoon oil Olive oil or coconut oil
- 2 green chili optional (I left this out and put a dash of dried red chili peppers in)
- ½ teaspoon ginger and garlic paste (didn't have this so I grated some ginger and garlic)
- 2 tablespoon chopped cilantro leaves
- 3 tablespoon yogurt
- ½ teaspoon red chili powder optional
- ¼ teaspoon turmeric powder optional
- 2 bay leaves
- 5 cloves
- 4 green cardamom
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- Salt to taste
Instant Pot instructions
- Start the Instant pot in saute mode.
- Once the pot gets heated, add oil. To the heated oil, add the whole spices ( cloves, cardamoms, cinnamon, bay leaves).
- Add onions and mix it well. Now add ginger garlic paste and mix everything.
- Once onions are slightly brown, add chopped carrots and green beans. You can add other veggies like potatoes, cauliflower, broccoli, green peas as well.
- Mix everything well and let the veggies fry for 2 minutes.
- Add turmeric powder and red chili powder if you are using them. Else adjust green chili according to your spice preference.
- Wash the soaked brown lentils and drain the water completely. Now add these lentils to the veggies mixture and give a good stir. Let it cook for 3 to 4 minutes.
- Now add 3 tablespoons of yogurt.
- Drain the water from soaked rice and add it to this mixture. Add required salt and water.
- Cancel the saute mode. Close the lid and seal the venting knob. Start the Instant pot in manual or pressure cook mode and cook on HIGH pressure for 5 minutes.
- Once done, wait for 5 minutes and do a manual pressure release.
- Once the pressure is released completely, open the lid. Add chopped coriander leaves and fluff the rice. Keep it aside for 10 minutes, and brown lentils rice pilaf is ready to serve!
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