Instant Pot Chicken Dahl

"One of my all-time favourite comfort foods, that brings so much nostalgia from my childhood and will forever remind me of my late grandfather who adored it as much as I do, is chicken dhal! Such a simple and tasty dish which is perfect with so many sides such as aloo fr, masala fish, the list goes on and on. Of course you could make this completely vegetarian or like I did here you can add chicken or even lamb".

- Saadiyah

Ingredients:
4 tablespoons olive oil
1 onion finely chopped
½ teaspoon mustard seeds
A sprig of curry leaves
750g chicken pieces (I opted for skinless chicken)
1 heaped teaspoon ground coriander
1 heaped teaspoon ground cumin
1 tablespoon roasted masala or curry powder
½ teaspoon ground turmeric
1 heaped teaspoon garlic, ginger and red chillie wet masala (adjust to preference)
Salt to taste
1 x 400g tin diced tomatoes
2 cups red split lentils, rinsed
2 cups water
Handful of fresh coriander, roughly chopped
 
Method:
1. Set the Instant Pot to sauté function then sauté the onions until translucent with the mustard seeds and curry leaves in the olive oil.
2. Add the spices and allow to braise until fragrant then add the tomatoes and stir until combined.
3. Add the chicken, lentils and water, stir to combine then seal with the lid and set on the high pressure cook function for 10 minutes. When the cooking has completed, quick release the steam and remove the lid.
4. If too thick, slowly add more water to achieve the desired consistency and set to sauté function to bring back up to heat. Finally garnish with the fresh coriander and serve with your preferred side, i.e. basmati rice, roti or naan.