Daal gosht (Instant Pot)

Ingredients

• 2 cups channa daal or mixed daal soaked for 30 minutes and thoroughly washed
• 1 lb stewing beef or mutton – cut into pieces
• 4 tbsp oil
• 1 med onion diced
• 1 cup crushed or tomato puree
• 3 tbsp tomato paste
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 1-2 green chilies sliced (adjust according to taste)
• 2 cups water
• 1/2 tsp red chili powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tbsp dried fenugreek leaves
• 2 tbsp lemon juice
• 2 tbsp freshly chopped coriander 

Method

1. Turn IP on sauté mode.  Add oil and let instant pot heat up. Once it displays ‘hot’, add in onions and sauté for 1-2 minutes. Add in meat and sauté for 2 minutes.
2. Now add ginger and garlic paste along with salt and 2 cups of water, stir well.
3. Turn off sauté mode and close the lid and place valve on seal.  Pressure cook on manual mode for 20 minutes.
4. Once 20 minutes are up, let natural release for 5 minutes, then quick release by placing valve on venting. Let all the pressure out and open lid carefully.
5. Now add in tomato puree, tomato paste, green chilis if using, red chili powder, paprika, turmeric, cumin and coriander powders, garam masala, salt and dried fenugreek leaves. Mix well.
6. Add in washed and drained daal ( lentils).  Stir to combine. At this point, you can choose to add in 1/2 additional cup of water if you don’t like your curry too thick ( I prefer it thicker so I did not add more water).
7. Close the lid and place valve on seal. Pressure cook on manual for 10 minutes.
8. Once the instant pot beeps after 10 minutes, quick release the pressure and open the lid slowly.  Mix well.  Turn off Instant pot. Check to see if daal is done. It should break in half with your fingers, and the meat should be tender. 
9. Add in fresh chopped coriander leaves and a squeeze of lemon juice. Mix well. Enjoy with naan, rice or roti.