Turn the Instant Pot onto sauté. When hot, add the oil and onions. Sauté until the tips are lightly brown, about 2 minutes.
Add the potato, carrot, celery, and green beans. Sauté until the green beans start to defrost. About 2 minutes.
Add the ginger/garlic masala, thana jeeroo, sea salt, garam masala, cayenne pepper, and turmeric. Sauté for 2 minutes.
Press "cancel". Add 4 cups of water and scrape off all the good stuff from the bottom (deglaze). Add the lentils. Put on the lid. Cook at high pressure for 2 minutes. Natural release for 5 minutes then quick release.
After the pressure has been released, add 2 cups of water. Stir well so that the lentils don't stick to the bottom. Put on the lid. Cook for another 2 minutes. Natural release for 10 minutes then quick release any remaining pressure.
If you are going to pressure can: 11 pounds of pressure for 1 hour, adjusting for altitude.
Author: Jules Sherred
Instant Pot Daal Stew
Amount Per Serving (500 mL)
Calories 327Calories from Fat 54
% Daily Value*
Saturated Fat 4g25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 2158IU43%
Vitamin C 12mg15%
* Percent Daily Values are based on a 2000 calorie diet.