INSTANT POT MASOOR DAL WITH SHIITAKE MUSHROOMS

Instant Pot Masoor Dal With Shiitake Mushrooms image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

6 tablespoons unsalted butter
1 small onion, chopped
1 tablespoon chopped fresh ginger (from a 1-inch knob)
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
Pinch of cayenne pepper
3 cloves garlic, minced
One 15-ounce can diced tomatoes
2.5 ounces dried mushrooms (such as shiitakes)
1 tablespoon tomato paste
1 pound red lentils (about 2 cups)
1 dried Thai red chile
Kosher salt and freshly ground black pepper
Juice of 1 lime, plus wedges, for serving
Toasted coconut flakes and chopped salted roasted cashews, for serving

Steps:

Turn a 6-quart Instant Pot® to the normal saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, coriander, turmeric, cumin, cayenne and garlic and cook, stirring often, until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Stir in the tomatoes, mushrooms, tomato paste and 4 1/2 cups water until well combined. Bring the liquid to a boil, turn off the pot and cover with the lid. Let the mushrooms sit in the liquid until softened, about 10 minutes.
Stir in the lentils, chile, 1 tablespoon salt and a few grinds of black pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 2 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the chile and stir in the lime juice and remaining 2 tablespoons butter. Thin to desired consistency by adding up to 1/2 cup water. Spoon into bowls and sprinkle with the coconut, cashews and a squeeze of lime before serving.