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Fat-free, Quick Lentils and Rice in Instant Pot

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Meal Prep
Servings 4
Calories 463 kcal

Ingredients
  

  • 1 Bay leaf
  • 1 tbsp Cumin seeds
  • ½ tsp Turmeric powder
  • ½ tsp Crushed red pepper
  • ⅛ tsp Asafoetida optional
  • 300 gms Basmati rice
  • 200 gms Split moong lentils
  • 3½ cup Water add another 1-1.5 cups of water if you like it to be more of a risotto consistency
  • 1 tbsp Salt adjust to taste

Instructions
 

  • Press the Saute button on the Instant Pot and allow it heat up. While it heats up, wash the rice and lentils until the water runs clear.
  • Add cumin and bay leaf to the instant pot and dry roast them. When the cumin seeds turn brown, add the asafoetida (if using), turmeric and red pepper to the pot and give them a quick stir. Then add the rice and lentils along with the water and salt. Stir gently once or twice.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure. Note that before the cook time starts, your Instant Pot will take some time to reach cooking pressure. This usually takes about 10 minutes and varies with the size of your Instant Pot, type and amount of food, and the temperature of the food and liquid in the pot.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Serve hot.