2 cups ndengu/mung beans/dal, soaked all day & strained
1 onion diced
1 T ginger, minced
2-4 cloves garlic, minced
1 T turmeric, ground
1 T red tandoori masala (Garam masala would also work, or yellow curry powder if you want it sweeter)
1 t coriander, ground
1 can full fat coconut milk
1 28 oz can diced tomatoes
1 t salt
2 c fresh water
1 bunch red chard, washed, leaves coarsely chopped, stems finely sliced against the grain (or other greens, like kale or collards. Discard fibrous stems)
Sauté onion in pot until fragrant, then add in ginger and garlic, stir 30 seconds then add in a couple of tablespoons of fat off the top of the coconut milk and spices. Stir everything well, turn off sauté function and add all ingredients except chard (or other greens).
Set IP for 7 min on high pressure, sealed.* Allow to natural release for 10 minutes then release pressure and remove lid. Add in greens and turn sauté function back on until greens are cooked the way you like them. Taste for seasonings and serve along with naan, pita, or other favorite bread. I like it with sriracha.
Notes:
I didn’t measure any of these spices… and l like my stuff super flavorful, you can try starting with 1 teaspoon.
*If you don’t have an Instant Pot, you can bring it to a boil then lower to a simmer for 20-30 minutes, adding greens when the lentils are just about ready.
Vegan Kathy 