Lentil Curry

1: Soak the lentils in cold water overnight.

2: Drain, rinse and set aside.

3: In an instant pot or pressure cooker, add the oil and allow it to heat up for a minute.

4: Add the cumin seeds and once they start to brown, add the onion and bay leaf.

5: Stir-fry for 6-7 minutes or until the onion begins to brown.

6: Add the garlic, ginger, spices and stir, then add the tomatoes.

7: Cook for 5 minutes, or until the tomatoes break down.

8: Add the lentils to the pot along with the 3 cups of water and mix well.

9: Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.

10: Allow the pressure to release naturally.