Instant Pot Daal Gosh Spicy Lentil and Beef Stew

Instant Pot Daal Gosh Spicy Lentil and Beef Stew

Chef Sammy

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Cuisine Indian

Ingredients

  

FOR THE DAAL:

• 1/2 cup Channa Daal
• 1/2 cup Toor daal
• 1/2 cup Pink daal
• 1 Onion
• 8 pods Garlic
• 2 tbsp Cumin
• 1 tbsp Coriander powder
• 2 tbsp Turmeric powder
• 1 tbsp Ginger paste
• 1 tbsp Red chili powder
• Salt to taste

FOR THE MEAT CURRY:

• 3 Ibs Beef for stew
• 1 Onion
• 6-8 pods Garlic crushed
• 1 tbsp Ginger Paste
• 1 tbsp Cumin
• 1 tbsp Coriander Powder
• 4 ttbsp Imli paste ( the light brown one)
• 2 tbsp Red chili powder
• 2 tbsp Turmeric
• 2 Tomatoes cut up
• 1 Juice Lemon

Tadka:

• 2 tbsp Ghee
• 2 tbsp Mustard seeds
• Red chilies Dried
• 2 pods Garlic Finely cut
• 1 tbsp Cumin seeds
• Curry leaves

Instructions

 

FOR THE DAAL:

• 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:

• 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:

• 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.

Keyword Quick Meal

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