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Instant Pot Curry Lentils & Cashew Cream

A Hearty, delicious & nutrient dense meal that's quick and simple to make!

Curry lentils made with warming spices like: mustard seeds, turmeric spice blend, geera, fenugreek, amchar masala, and coconut oil.

Topped with homemade cashew cream for some richness, and a hint of sweetness.

Would you try this?

This is a wholesome meal that you can have for lunch, dinner or even breakfast. Let me know if you try it 🤗

For The Curry Lentils


  • 1 Tbl cold pressed Coconut Oil

  • 1 tsp black Mustard Seeds

  • 2 tsp Whole Geera

  • 1 tsp organic Fenugreek

  • 1 1/2 tsp organicTurmeric spice blend (Turmeric, cinnamon, ginger, black pepper, cardomom & ceylon cinnamon)

  • 4 Pimentos, diced

  • 1/2 Cup Water

  • 4 Cups Lentils (I soaked them for an hour before, then drained and rinsed them) see note below

  • 3 Cups Water

  • 2 1/2 tsp Himalayan Pink Salt

  • 1 tsp Amchar Masala

For The Cashew Cream


  • 2 Cup soaked Cashews (drained & rinsed)

  • 1 Cup Filtered Water

  • 1 Tbl Lemon Juice

  • Slice of ginger

  • Himalayan salt to taste


  1. Start your instant pot on the saute setting, then add the coconut oil. When the oil is warm, add the mustard seeds and whole geera. Toast the seeds and geera for a few seconds then toss in the pimentos. Saute until the pimentos are tender and everything is fragrant.

  2. Add the fenugreek and turmeric spice blend, stir and cook for a minute then add 1/2 cup of water. Stir and allow to cook for 2 minutes.

  3. Add the lentils and remainder 3 cups of water, amchar masala and salt.

  4. Cover and seal. Turn the setting to beans and pressure cook on high for 20 minutes.

  5. Release the steam then uncover and stir. I used a swizzle stick and gave the lentils a quick swizzle.

Note: You don't have to soak the lentils before if you're using an intant pot or pressure cooker, you can use dry lentils instead. Use approx 3 cups dry lentils and more liquid. I used soaked because I started soaking my lentils to make dosas for another day. The soaked version gets softer and cooks quicker.

For the cashew cream


  1. Add all the ingredients to a food processor and blend until smooth.

  2. Add a spoonful to the lentils and serve with cilantro, cahdon beni or chive. You can serve with rice or eat as is, either water it's satisfying and delicious!

Note: you can save the remainder of cashew cream to use in other dishes. You can use it for making cream sauces, filling in sandwiches, adding to smoothies, spreading on toast and so much more.

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