Source: Carve Your Craving | Serves: 4 | Time: 20 min
Changes: replaced Thai chili with jalapeno; replace tomato puree with paste; skipped hing; used lime instead of lemon
1 tbsp cooking oil
1 tsp cumin seeds
1 jalapeno, chopped
1 small onion, finely chopped
1 tsp freshly grated ginger
1 ½ tsp minced garlic
1 #zucchini, chopped in ½ “ chunks
1 cup red #lentils, rinsed
1 ½ cups water
½ cup tomato paste
¼ tsp turmeric
½ tsp cayenne
1 tsp coriander powder
½ tsp garam masala
Rice, to serve (we did cauliflower rice)
Switch Instant Pot on Saute mode. Add in oil. Once warm add in cumin. Once it starts to splutter add in jalapeno and onion. Let the onion sweat for 30 seconds. Add in ginger and garlic. Cook for 30 seconds. Stir it often to avoid burnt bottom.
Press CANCEL to get out of sautee mode. Now add in the remaining non-topping ingredients
Secure the instant pot lid, black knob on SEALING position. Press MANUAL HIGH 1 minute. Once the Instant Pot beeps let the pressure come down naturally for 5 minutes then perform quick release for any additional steam .
Plate with rice. Generously top with lime juice and cilantro. Enjoy!