This pressure cooker keema lentil curry takes the pressure off you. Just chop up a few veggies, then toss in the pressure cooker with ground meat and lentils.
Inspired by keema and potato lentil curries, this comforting curry may not be “authentic”, but it’s tasty, quick, and satisfies my curry cravings.
This meal is a household favorite and can be adjusted in many ways. The vegetables are all customizable (though I recommend keeping the potatoes and tomatoes).
This filling, healthy and satisfying meal is a real winner.
Method
Quick-Soak Lentils
Start by soaking your lentils. My quick-soak lentil trick is to use boiling water.
I almost always forget to pre-soak lentils, so I’ve developed an easy and relatively quick way to rid them of their farty components.
Because moong dal and red lentils are so small, you can use boiling water to soak them effectively.
- First, wash them thoroughly 1-2 times in cold water, then add the boiling water.
- Let sit for 5-10 minutes while you prepare your other ingredients.
- Pour out the hot water, and rinse again with cold water.
- Do a second soak in boiling water. Feel free to repeat as many times as you like, but twice works for me.
- After rinsing 2-3 times, the water should run clear. If there are almost no bubbles, they’re ready.
Cooking the Curry
Chop your vegetables. You can cut the potatoes into larger cubes so they don’t disintegrate in the pressure cooker.
Sauté the onions and ground meat with a splash of olive oil directly in your pressure cooker. I set mine to cook for about 8 minutes.
Add ginger, garlic, and spices. Then cook until fragrant. While you’re waiting, quickly rinse your lentils. We’re a multitasking household here.
Once fragrant (But not burnt- stir occasionally!), add your other vegetables and tomatoes. Stir and let sauté for a couple minutes.
Top with the lentils and hot water. Then stir to combine and set your cooker to pressure cook on high for 7 minutes.
After letting it naturally release for about 5 minutes, give it a stir and taste it for seasoning.
Add soymilk and soy sauce to taste.
Serve with rice or naan. Top with some parsley or cilantro, then spritz with a litte lemon, and enjoy!
Substitutions
To make this recipe vegan, replace the ground meat with meat substitute like beyond meat.
Or just skip the meat and add a 1/2 cup more of dry lentils.
Kidney, pinto, or garbanzo beans would make another great addition to add protein.
To go gluten-free, substitute soy sauce with tamari or just use salt.
Pressure Cooker Lentil Keema Curry
Ingredients
Lentils
- 1/4 cup dry moong dal
- 1/2 cup dry masoor dal (red lentils)
- 4 cups boiling water
Curry
- 1 tsp olive oil
- 1/2 lb ground meat pork or beef, or a mix
- 1/2 chopped onion about a 1/2 cup
- 1 clove garlic
- 1 tbsp grated ginger
- 1/3 cup chopped mushrooms
- 1 small bell pepper
- 1 tbsp tomato paste
- 1 tomato
- 2 small potatoes or 1 large potato
- salt and pepper to taste
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1/4 tsp smoked paprika
- 1 1/2 cups boiling water or room temperature water
- 1 tbsp soy sauce or to taste
- 1/2 cup soymilk or milk of choice
- spritz of lemon
Instructions
- For the lentils: wash vigorously in cold water 1-2 times. Then soak with boiling water for 5-10 minutes while you prepare the other vegetables.
- Add olive oil, ground meat, and onions to the pressure cooker. Set to cook on low for 8 minutes while you finish chopping the remaining vegetables. Stir occasionally.
- Once the meat starts to brown, add garlic and ginger.
- Back to the lentils: pour out the hot water, and rinse with cold water. Repeat. After the second soak, rinse thoroughly with cold water until no more bubbles form. Drain.
- Once fragrant, add your spices, bell pepper, mushrooms, and tomato paste. Stir to incorporate. Let cook another couple of minutes, taking care not to burn.
- Add the chopped tomatoes and potatoes to the pot with the lentils.
- Now pour 1 1/2 cups of hot water into the pot and give it a stir.
- Set your pressure cooker for 7 minutes on high. Let the pressure natural release for 5 minutes.
- Once it's finished cooking, add the soymilk and soy sauce to taste.
- Serve with rice or naan, and spritz with a bit of lemon for extra tang!
