Lentil Curry

Ingredients

• 4 medium tomatoes
• 4 small pieces of ginger
• 7 garlic
• 2 green chilis
• Lentils from below
• Cilantro

Spices

• 1/4 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/4 tsp salt
• 1/4 tsp red chili powder
• 3 tsp curry powder (you can add a little more if you want more flavor, just match the coriander powder to the curry powder amount)
• 3 tsp coriander powder
• 1 small pinch of asafoetida (hing) (like 1/8th or 1/16th of a tsp)

Lentils

1 cup of mixed lentils (red, yellow, green, urad, etc)
4 cups of water (for use with the lentils in the instant pot)

Steps

1. Instant pot up some lentils
2. Start out with the normal tomato curry gravy
1. add cumin seeds, let them change color while heating them up
2. pour the tomatoes, ginger, garlic, chilis to a blender, blend them up
3. pour the tomato mixture onto the cumin seeds (it should be noisy)
4. after a minute add the spices
5. cook down until most of the water is gone from the tomatoes, and it's close to a tomato paste consistency (you should smell some crazy good fragrance by this point)
3. Mix the lentils, with liquid, into the tomato gravy
4. Boil down for 4 or 5 minutes, to let it thicken
5. add a small handful of cilantro to the top after turning off the heat

Serve on rice, possibly with some fresh green sauce