This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegetarian main dish or as a side with coconut chicken curry.
Select the Sauté setting on your Instant Pot or multicooker.
Place the cumin seeds in the inner pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
Stir in the lentils plus 4 cups water.
Seal the pot and pressure-cook for 20 minutes, then allow the pressure to release naturally.
Stove Method:
Heat a large pot over medium-high heat.
Place the cumin seeds in the pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic,
garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
Stir in the lentils plus 4 cups water. Bring to a boil then cook covered on low, 20 to 30 minutes, until the lentils are tender and cooked.
To Serve
Serve the lentils over the rice or cauliflower rice, topped with cilantro and a squeeze of lime juice.
Notes
Store any left- overs in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
The curry is even more delicious the next day!