Instant Pot Daal Gosh Spicy Lentil and Beef Stew


FOR THE DAAL:

1/2 cup Channa Daal

1/2 cup toor daal

1/2 cup pink daal

1 onion

8 pods of garlic

2 tbsp cumin

1 tbsp coriander powder

2 tbsp turmeric powder

1 tsp ginger paste

1 tbsp red chili powder

Salt to taste

Wash your daals and put it in the instant pot with all of the above fill it with water so it’s 3-4 inches above the daal

Pressure cook for 45 min. Then release the pressure and blend with hand blender. Take it out in a bowl

FOR THE MEAT CURRY:

3 lbs beef for stew

1 onion

6-8 pods of garlic crushed

1 tsp ginger paste

1 tbsp cumin

1 tsp coriander powder

4 tsp imli paste ( the light brown one)

2 tsp red chili powder

2 tsp turmeric

2 tomatoes cut up

Juice of 1 lemon

Method:

In the instant pot sauté medium mode heat ghee and add onions when translucent add crushed ginger and garlic

Add all the masalas and cook then add the tomatoes and the meat. Add 1/4 cup water and lemon juice. Pressure cook on high for 30 minutes. Now add the daal to the meat that’s in the instant pot and pressure cook on medium heat for 5 minutes. Quick release

Tadka:

Ghee 2 tablespoons

Mustard seeds 2 tsp

Dried red chilies

Finely cut garlic 2 pods

Cumin seeds 1 tsp

Curry leaves

Heat the ghee in a frying pan. When hot add mustard seeds and curry leaves. When it sputters add everything else. Stir it till it’s nicely browned now put it on your daal gosh. Take a picture and tag me