Serves 4, prep time, 10 minutes, cooking time 8 minutes
2 tsp olive oil
1 onion, chopped
2 tbsp of grated fresh ginger
2 tbsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
½ tsp of salt
1 tsp cayenne pepper
1 ½ cups dried lentils, rinsed in cold water
3 cups of hot water
2 fresh tomatoes, chopped
½ cup of coconut milk
FOR THE RED ONION PICKLE
1 red onion, thinly sliced
The zest and juice of a lime
1 tsp of sugar
1 tsp of rock salt
1 cup fresh coriander, keeping some aside to serve
1 cup plain yoghurt
Steamed basmati rice
Select the sauté function on the Nutricook, add the oil to the pot when the oil shimmers, add the onion and garlic. Sauté until soft.
Add the ginger and spices, stir until fragrant. Turn off the heat, add the water, tomatoes and lentils.
Stir, then seal the lid, close the valve, select manual for 8 minutes at high pressure.
Meanwhile, prepare the onion pickle. Place the onion in a bowl, mix in the lime juice, zest, salt and sugar. Keep mixing the onion until it becomes soft and the colour becomes red.
Cover and chill. (This can be done overnight, for an even softer texture).
When the programme is complete, release the pressure manually, remove the lid and stir in the coconut milk and remainder of the coriander.
Serve with steamed rice, topped with yoghurt, coriander and red onion pickle.