This brown lentil curry | coconut curry lentil stew is a quick and delicious, comforting dish, ready under an hour, most of it is hands-off time, thanks to the Instant Pot. Pair this instant pot lentil curry with some Basmati rice or any flatbread and a salad for a wholesome yet tasty meal!
Happy New Year guys! How did you celebrate New Year’s? We just stayed in and had a pizza pajama party.
Did you keep any New Year’s resolution? I didn’t keep any, but healthy and clean eating and a wholesome diet are what I want to continue focussing on this year as well. We are what we eat after all!
I make lentil curry dal every other day in the week, 3-4 times to be specific. Why? Because it is nutritious, quick, plus tasty! Seriously what more do you need for a good meal? Making dal is a regular affair in most Indian homes. A regular Indian thali will comprise of some rice, dal, veggie, roti, salad, yogurt, papad, and pickle and some dessert sometimes. It is such a soulful and satisfying platter and one that I could eat everyday, since the varieties are endless.
Ever since I got my Instant Pot, I’ve been trying and testing so many recipes, and I will share them one by one in the coming weeks. Today, let’s talk about this electric pressure cooker lentil curry. Brown lentils are known as sabut masoor dal in India, so this specific curry is known as sabut masoor ki dal . This dal preparation is more popular in North India.
This recipe is not an authentic version of the North Indian dal curry, as coconut is not used in that version. In fact, not all curry recipes in India use coconut milk or curry powder. There is no spice mix like curry powder in India. But it is a good substitute for individual spices, especially if you do not cook a lot of Indian food, it definitely is a great spice blend to have in your pantry nonetheless.
- COCONUT LENTIL CURRY INGREDIENTS
- SOAKING LENTILS: TO SOAK OR NOT TO SOAK?
- HOW TO MAKE INSTANT POT LENTIL CURRY | HOW TO COOK LENTIL CURRY IN THE INSTANT POT?
- LOOKING FOR MORE EASY LENTIL RECIPES LIKE THIS EASY INSTANT POT LENTIL CURRY RECIPE, THEN YOU MAY LIKE THESE
- STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT LENTIL CURRY | BROWN LENTIL CURRY | SABUT MASOOR DAL RECIPE
- HOW TO MAKE INSTANT POT LENTIL CURRY | BROWN LENTIL CURRY | SABUT MASOOR DAL RECIPE?
- Instant Pot Lentil Curry Recipe | Vegan Brown Lentil Curry
COCONUT LENTIL CURRY INGREDIENTS
Besides lentils and coconut milk, you will need onions, tomatoes, spices like cumin seeds, ground turmeric, paprika, coriander, and garam masala along with some ginger-garlic paste. That’s about it. You can add some cayenne pepper for a spicy curry.
You can totally skip these spices if you don’t have them at hand, simply use some curry powder to taste instead. Though, I highly recommend not skipping on the garam masala, a little adds a punch of flavor and aroma to this brown lentil curry.
SOAKING LENTILS: TO SOAK OR NOT TO SOAK?
Most recipes will tell you that lentils do not need to be soaked. But I prefer to soak lentils before I cook them.
I can’t vouch for the facts, but it’s a personal preference to soak lentils for at least 10-15 minutes, as I’ve always seen my Mom do it too. Beans definitely need to be soaked overnight, no second thoughts there.
HOW TO MAKEINSTANT POT LENTIL CURRY | HOW TO COOK LENTIL CURRY IN THE INSTANT POT?
To make this instant pot lentil curry, you will start by soaking brown lentils for about 15 minutes.
While the lentils are soaking, you can chop the onions and tomatoes, and also start by preparing the flavor base of the curry.
Sauté cumin seeds, onions, ginger garlic paste, and tomatoes, until you have this thick masala paste. Add in your spices, and mix everything well. Drain the lentils, and dump it in the instant pot. Add water, and let the instant pot do its thing. Finish the curry off with some coconut milk, lemon juice, and freshly chopped cilantro or parsley.
This is a pretty authentic lentil curry, Indian style sans the coconut milk or coconut oil. But I’ve added coconut milk, as I personally love coconut based curries as it lends a wonderful, creamy, and nutty rounded taste. The spiced onion-tomato mixture is the heart of this recipe as is with most North Indian curries. The creaminess of the curry comes from the lentils itself. As the lentils cook, they soften creating a thick, creamy consistency. If you like your lentils to be al dente, reduce the cook time.
Enjoy this as a curry with rice or flatbread or simply as a lentil curry soup , it is good on its own too! So let’s learn how to make this delicious, warming lentil coconut curry recipe .
LOOKING FOR MORE EASY LENTIL RECIPES LIKE THIS EASY INSTANT POT LENTIL CURRY RECIPE, THEN YOU MAY LIKE THESE
- Lentil Sambar recipe (South Indian lentil and vegetable stew)
- Dal Palak (Yellow lentil and spinach curry)
STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT LENTIL CURRY | BROWN LENTIL CURRY | SABUT MASOOR DAL RECIPE
1.Discard any stones, grit, debris from the lentils, rinse them under running water, soak the lentils with about 2 cups of water for 10-15 minutes. Meanwhile start prepping up with chopping the onions, tomatoes etc.
2.Press the saute button (normal heat setting), once it displays ‘hot’ add the oil. Once the oil is hot, add the cumin seeds, let them crackle.
3.Next, add the chopped onions, sauté until it turns golden brown.
4.Add ginger garlic paste, sauté until fragrant.
5.Add the chopped tomatoes, cook stirring occasionally, until the tomatoes have turned mushy, cooked well, and have reduced down creating a thick mixture.
6.Add all the dry spices along with salt, mix well and cook for another 30 seconds.
7.Add the drained lentils (discard the water it was soaked in), mix it well with the onion-tomato-spice mixture.
8.Add the water or stock, mix well.
9.Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 12 minutes. It will take some time for the pressure to build up, about 10 minutes after which the timer will start.
10.Let it depressurize naturally (takes about 15 minutes). Once the float valve (silver pin) drops, open the lid, and give it a quick mix.
11.Select cancel, and press the saute button again. Add the coconut milk and mix well, let the curry simmer for two more minutes. Check for seasoning and adjust with more salt if required. Finish it off with a squeeze of lemon juice, 1/4 teaspoon more of garam masala (optional) and freshly chopped cilantro/parsley. Serve this instant pot lentil curry with rice or any flatbread of your choice.
NOTES
- For a vegan lentil curry without coconut milk- Simply skip the coconut milk and use your choice of plant-based milk. Or add more water instead of the coconut milk to adjust the consistency of the curry. Mash some lentils with the back of a ladle for the creamy consistency.
- This lentil curry is mildly spiced, if you like a spicy lentil curry , add cayenne pepper, you can also add some chopped serrano peppers while sauteing onions.
- If you like your lentils to be al dente: Reduce the cook time to 10 minutes on high pressure, natural pressure release for about 5 minutes followed by a quick release of the remaining pressure. Take about half a cup of the cooked lentils, and puree it along with some coconut milk to add a creamy, thick texture to this curry.
- You may reduce the oil to 1/2 tbsp or just use enough oil spray to coat the bottom of the inner pot. For an oil-free lentil curry recipe, simple use water in lieu of oil. Keep splashing enough water to prevent the spices from sticking to the pot.
- Refrigerate any leftover lentil curry in an airtight container for up to 3 days. You may freeze in resealable ziplock bags for up to 2-3 months.
HOW TO MAKEINSTANT POT LENTIL CURRY | BROWN LENTIL CURRY | SABUT MASOOR DAL RECIPE?
Instant Pot Lentil Curry Recipe | Vegan Brown Lentil Curry
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup brown lentils (sabut masoor dal)
- 1 tsp cumin seeds
- 1 cup finely chopped yellow/white onions
- 3 tomatoes, finely chopped, or 8 oz can tomato sauce
- 1/2 tbsp ginger garlic paste
- 1/2 tsp paprika
- 1/4 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 cups water/vegetable stock
- 1 cup thick coconut milk
- 2 tbsp coconut oil
- Dash of lemon juice
- 2-3 tbsp finely chopped cilantro/parsley
- Salt, to taste
Instructions
- Discard any stones, grit, debris from the lentils, rinse the lentils under running water, soak the lentils with about 2 cups of water for 10-15 minutes. Meanwhile start prepping up with chopping the onions, tomatoes etc.
- Press the saute button (normal heat setting), once it displays ‘hot’ add the oil. Once the oil is hot, add the cumin seeds, let them crackle.
- Next, add the chopped onions, sauté until it turns golden brown.
- Add ginger garlic paste, sauté until fragrant.
- Add the chopped tomatoes, cook stirring occasionally, until the tomatoes have turned mushy, cooked well, and have reduced down creating a thick mixture.
- Add all the dry spices along with salt, mix well and cook for another 30 seconds.
- Add the drained lentils (discard the water it was soaked in), mix it well with the onion-tomato-spice mixture.
- Add the water or stock, mix well.
- Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 12 minutes. It will take some time for the pressure to build up, about 10 minutes after which the timer will start.
- Let it depressurize naturally (takes about 15 minutes). Once the float valve (silver pin) drops, open the lid, and give it a quick mix.
- Select cancel, and press the saute button again. Add the coconut milk and mix well, let the curry simmer for two more minutes. Check for seasoning and adjust with more salt if required.
- Finish it off with a squeeze of lemon juice, 1/4 teaspoon more of garam masala (optional) and freshly chopped cilantro/parsley. Serve this instant pot lentil curry with rice or any flatbread of your choice.
Notes
- For a vegan lentil curry without coconut milk - Simply skip the coconut milk and use your choice of plant-based milk. Or add more water instead of the coconut milk to adjust the consistency of the curry. Mash some lentils with the back of a ladle for the creamy consistency.
- This lentil curry is mildly spiced, if you like a spicy lentil curry , add cayenne pepper, you can also add some chopped serrano peppers while sauteing onions.
- If you like your lentils to be al dente: Reduce the cook time to 10 minutes on high pressure, natural pressure release for about 5 minutes followed by a quick release of the remaining pressure. Take about half a cup of the cooked lentils, and puree it along with some coconut milk to add a creamy, thick texture to this curry.
- You may reduce the oil to 1/2 tbsp or just use enough oil spray to coat the bottom of the inner pot. For an oil-free lentil curry recipe, simple use water in lieu of oil. Keep splashing enough water to prevent the spices from sticking to the pot.
- Refrigerate any leftover lentil curry in an airtight container for up to 3 days. You may freeze in resealable ziplock bags for up to 2-3 months.
Did you enjoy this easy vegan lentil curry recipe ? I would love to hear from you if you do try it! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Instant Pot Lentil Curry Recipe | Vegan Brown Lentil Curry
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup brown lentils (sabut masoor dal)
- 1 tsp cumin seeds
- 1 cup finely chopped yellow/white onions
- 3 tomatoes, finely chopped, or 8 oz can tomato sauce
- 1/2 tbsp ginger garlic paste
- 1/2 tsp paprika
- 1/4 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 cups water/vegetable stock
- 1 cup thick coconut milk
- 2 tbsp coconut oil
- Dash of lemon juice
- 2-3 tbsp finely chopped cilantro/parsley
- Salt, to taste
Instructions
- Discard any stones, grit, debris from the lentils, rinse the lentils under running water, soak the lentils with about 2 cups of water for 10-15 minutes. Meanwhile start prepping up with chopping the onions, tomatoes etc.
- Press the saute button (normal heat setting), once it displays ‘hot’ add the oil. Once the oil is hot, add the cumin seeds, let them crackle.
- Next, add the chopped onions, sauté until it turns golden brown.
- Add ginger garlic paste, sauté until fragrant.
- Add the chopped tomatoes, cook stirring occasionally, until the tomatoes have turned mushy, cooked well, and have reduced down creating a thick mixture.
- Add all the dry spices along with salt, mix well and cook for another 30 seconds.
- Add the drained lentils (discard the water it was soaked in), mix it well with the onion-tomato-spice mixture.
- Add the water or stock, mix well.
- Press cancel, close the lid of the Instant Pot with the valve on sealing position. Press the manual or pressure cook button and pressure cook on high for 12 minutes. It will take some time for the pressure to build up, about 10 minutes after which the timer will start.
- Let it depressurize naturally (takes about 15 minutes). Once the float valve (silver pin) drops, open the lid, and give it a quick mix.
- Select cancel, and press the saute button again. Add the coconut milk and mix well, let the curry simmer for two more minutes. Check for seasoning and adjust with more salt if required.
- Finish it off with a squeeze of lemon juice, 1/4 teaspoon more of garam masala (optional) and freshly chopped cilantro/parsley. Serve this instant pot lentil curry with rice or any flatbread of your choice.
Notes
- For a vegan lentil curry without coconut milk - Simply skip the coconut milk and use your choice of plant-based milk. Or add more water instead of the coconut milk to adjust the consistency of the curry. Mash some lentils with the back of a ladle for the creamy consistency.
- This lentil curry is mildly spiced, if you like a spicy lentil curry , add cayenne pepper, you can also add some chopped serrano peppers while sauteing onions.
- If you like your lentils to be al dente: Reduce the cook time to 10 minutes on high pressure, natural pressure release for about 5 minutes followed by a quick release of the remaining pressure. Take about half a cup of the cooked lentils, and puree it along with some coconut milk to add a creamy, thick texture to this curry.
- You may reduce the oil to 1/2 tbsp or just use enough oil spray to coat the bottom of the inner pot. For an oil-free lentil curry recipe, simple use water in lieu of oil. Keep splashing enough water to prevent the spices from sticking to the pot.
- Refrigerate any leftover lentil curry in an airtight container for up to 3 days. You may freeze in resealable ziplock bags for up to 2-3 months.
This creamy Irish scallop bisque is packed with luxurious and decadent flavors. Curl up with a warm bowl of this scallop bisque and some cheesy garlic bread for the ultimate seafood comfort food!
Honestly, I’ve never made scallop bisque before this. Last July when we visited Anchorage, we made a small trip to Alyeska Resort. And amongst things to do there, Seven Glaciers Restaurant, a mountain-top luxury, fine dining restaurant had some rave reviews. So we decided to visit the place. The restaurant is set in a gorgeous location overlooking the glaciers. It is a nice little romantic spot. It is anything but romantic when you are with kids..haha 😀
This scallop bisque is what my DH ordered as an appetizer. I obviously had to taste it, and it was love at the first slurp!!! That creamy, buttery, rich mouthfeel of that scallop bisque is what I remember till date! It is one of the best bisques I’ve ever had and I knew I was going to try making it when I returned home.
So today’s post is all about this delicious scallop bisque.
- WHAT IS A BISQUE ANYWAY?
- WHAT IS THE DIFFERENCE BETWEEN A BISQUE AND A SOUP?
- HOW TO MAKE SCALLOP BISQUE?
- LOOKING FOR MORE COZY SOUP RECIPES, THEN YOU MAY ENJOY THESE
- STEP BY STEP INSTRUCTIONS TO MAKE SCALLOP BISQUE
- HOW TO MAKE IRISH SCALLOP BISQUE?
- Scallop Bisque Recipe | Irish Scallop Bisque
WHAT IS A BISQUE ANYWAY?
Bisque pronounced as ‘bisk’ is a thick, creamy French soup made with strained shellfish broth. It may be lobster, langoustine, crab, shrimp, or crawfish.
It is thought the name is derived from Biscay , as in Bay of Biscay, but the crustaceans are certainly bis cuites “twice cooked” (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. { Wiki }
Bisque is mainly used to refer to soups made with seafood broth. It is sometimes added to other cream based soups like tomato bisque.
WHAT IS THE DIFFERENCE BETWEEN A BISQUE AND A SOUP?
While all bisques are basically soups, not all soups are bisques.
Bisques tend to have more cream than any cream-based soup. The bisque gets its thickness and creamy texture from the early addition of cream to the recipe. A roux or rice is added sometimes to thicken the bisque. The cream is always added towards the end in soups. The soup is simmered for a few minutes or else the heat can cause the cream to split.
HOW TO MAKE SCALLOP BISQUE?
I found a great recipe to make this bisque from Saveur . The recipe calls for bones and trimmings from a non-oily fish like flounder, red snapper and making a seafood stock with carrots, onions, celery, bay leaves, wine, lemongrass, and salt to taste. Cook the stock for 40 minutes.
Strain the stock, add the cream and simmered for another 15 minutes.
The scallops are added into the bisque.
I couldn’t find any fish bones or trimming in any of the stores. So, a seafood stock was a good substitute as per another recipe’s recommendation that I came across and which I’ve adapted.
I also did add tomato paste because the scallop bisque that I had at that restaurant had a light orangish hue. I also added some lemongrass paste, since I had a bottle of the paste that I picked up from World Market sitting in my pantry. It added such a bright flavor to the scallop bisque, kind of cuts down the richness from the cream. Potato is not a conventional ingredient in bisque, but I think it adds a wonderfully thick and creamy texture.
This scallop bisque is absolutely delicious and tastes really heavenly when topped with those beautifully seared scallops. The sweet taste of the sea scallops and the creaminess of the bisque makes this Irish scallop bisque out of this world!
If you love seafood, you ought to try this beautiful dish. If you can make your own seafood stock, that would really take this bisque up a notch higher, as the flavors of stock cook with the reduced cream are something that you will really remember for a long time! I still do from that first slurp!
I think this scallop bisque would be a wonderful starter or light main course for a cozy date night. Valentine’s day is not far off, so bookmark this recipe and give it a go 🙂
LOOKING FOR MORE COZY SOUP RECIPES, THEN YOU MAY ENJOY THESE
- Instant Pot Carrot Ginger Soup
- Pumpkin Soup From Scratch
- Hot & Sour Vegetable Soup
- Sweet Corn Veggie Soup
- Instant Pot Chicken Noodle Soup
STEP BY STEP INSTRUCTIONS TO MAKE SCALLOP BISQUE
1.Melt butter in a large dutch pot or heavy-bottomed soup pot over medium heat, add carrots, onions, potatoes, and celery and sauté over medium heat until the veggies are slightly tender, about 6-8 minutes. Season the veggies with some salt.
2.Add the minced garlic, and sauté until fragrant, about 30 seconds.
3.Add tomato paste, lemongrass paste, sugar and cook for another 2 minutes.
4.Add the dry white wine, mix well. Cook for another 5 minutes.
5.Add the seafood stock, along with bay leaves, and thyme, mix well, lower the heat, and simmer for 20 minutes.
6.Turn off the heat. Discard the celery, bay leaves, and thyme stalks.
7.Blend the contents in the dutch pot with an immersion blender or wait for it to cool, transfer into a blender and blend the bisque in batches until you have a smooth pureé.
8.Return the bisque to low heat and add the heavy cream, stirring. Adjust salt and pepper. Simmer the bisque for another two minutes.
9.To sear the scallops: Remove the small side muscle from the scallops. Rinse with water and pat dry thoroughly with paper towels. Heat oil in a skillet until hot, but not smoking. Season the scallops with salt and pepper, place the scallops on the heated skillet, sear on one side for 1.5 to 2 minutes. Season the other side with salt and pepper, flip and cook the other side for another 1 & 1/2 minute.
10.To serve scallop bisque: Ladle the bisque in a shallow bowl, place 1-2 scallops in the center. Drizzle some extra virgin olive oil or heavy cream if desired.
NOTES
- You may omit the celery if you want to skip an additional step of fishing out the celery from the stock. Pureeing the celery ruins the texture, even if you strain the puree, you can still feel the fibers.
- You may substitute seafood stock for chicken stock, though the seafood flavor will not be as prominent.
- You may drizzle some hot sauce if you like a spicy bisque.
- This recipe makes approx 4.5 cups of bisque, which is perfect for 4 people if serving as an appetizer or good for 2 people if serving as a light main course along with some salad.
HOW TO MAKE IRISH SCALLOP BISQUE?
Scallop Bisque Recipe | Irish Scallop Bisque
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1/2 lb large sea scallops, about 8
- 3 tbsp butter
- 1 tbsp oil
- 1 medium white/yellow onion, chopped
- 3 stalks celery, diced into 2 inches,
- 1 Russet potato, diced into 1 inch cubes
- 2 carrots, diced into coins
- 1 garlic clove, minced
- 1 to 2 tbsp tomato paste
- 1/2 to 1 tbsp lemongrass paste, optional
- 1/2 tsp sugar
- 1 cup dry white wine
- 3 cups seafood stock
- 2 bay leaves
- 2-3 fresh thyme sprigs, or 1 tsp dried thyme
- 1 cup heavy cream
- Salt, to taste
- 1/4 tsp Freshly cracked black pepper, or to taste
Instructions
- Melt butter in a large dutch pot or heavy-bottomed soup pot over medium heat, add carrots, onions, potatoes, and celery and sauté over medium heat until the veggies are slightly tender, about 6-8 minutes. Season the veggies with some salt.
- Add the minced garlic, and sauté until fragrant, about 30 seconds.
- Add tomato paste, lemongrass paste, sugar and cook for another 2 minutes.
- Add the dry white wine, mix well. Cook for another 5 minutes.
- Add the seafood stock, along with bay leaves, and thyme, mix well, lower the heat, and simmer for 15 minutes.
- Turn off the heat. Discard the celery, bay leaves, and thyme stalks.
- Blend the contents in the dutch pot with an immersion blender or wait for it to cool, transfer into a blender and blend the bisque in batches until you have a smooth pureé.
- Return the bisque to low heat and add the heavy cream, stirring. Adjust salt and pepper. Simmer the bisque for another two minutes.
- To sear the scallops: Remove the small side muscle from the scallops. Rinse with water and pat dry thoroughly with paper towels. Heat oil in a skillet until hot, but not smoking. Season the scallops with salt and pepper, place the scallops on the heated skillet, sear on one side for 1 & 1/2 to 2 minutes. Season the other side with salt and pepper, flip and cook the other side for another 1 & 1/2 minutes.
- To serve scallop bisque: Ladle the bisque in a shallow bowl, place 1-2 scallops in the center. Drizzle some extra virgin olive oil or heavy cream if desired.
Notes
- You may omit the celery if you want to skip an additional step of fishing out the celery from the stock. Pureeing the celery ruins the texture, even if you strain the puree, you can still feel the fibers.
- You may substitute seafood stock for chicken stock, though the seafood flavor will not be as prominent.
- You may drizzle some hot sauce if you like a spicy bisque.
- This recipe makes approx 4.5 cups of bisque, which is perfect for 4 people if serving as an appetizer or good for 2 people if serving as a light main course along with some salad.
- Recipe adapted from here
I would love to hear from you! Please feel free to write to me about your suggestions or feedback at aromaticessence77@gmail.com.
You can also follow me on :
Regards,
Freda
