Recipe courtesy of Food Network Kitchen

Instant Pot Masoor Dal With Shiitake Mushrooms

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This vibrantly spiced red lentil stew comes together quickly and involves minimal kitchen clean up afterwards. Dried mushrooms deepen the flavors and add an irresistible texture.
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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker
  1. 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.
  2. 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. 
  3. 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.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.

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