Instant Pot Jackfruit Curry

1 Cup Uncooked Red Lentil, Soaked, Washed and Drained
1 cup hand pound rice, Soaked, washed and drained

1 Tbsp Coconut Oil

1/2 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Bay Leaves

5 Dried Red Chilies, Broken into 2 Pieces, seeds removed
1 Cup Onion, Chopped

mint leaves, chopped
1 Tbsp Garlic, Chopped
1 Tsp Ginger, Chopped
1 Cup Celery, Chopped
4 Color Bell Peppers (Green, Red, Orange and Yellow), Chopped

1/2 Tsp Turmeric Powder
1/2 Tsp Black Pepper Powder

1/2 Tsp Red Chili Powder
2 Tsp Coriander Powder

3 Tsp Salt
1 Cup Tomatoes, Chopped

2 20 oz Can Young Green Jackfruit / Artichoke, Drained and Rinsed and Chopped (4 Cups)
4 Cups Water

Cilantro, to Garnish

Press Saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add mustard seeds, cumin seeds and saute for few seconds, when mustard seeds starts to crackle, add dried red chilies and bay leaf and saute for few seconds.

Add onion, mint leaves, garlic, ginger, celery and red bell pepper. Cook for 5 minutes, stirring frequently.

Add turmeric powder, black pepper powder, red chili powder, coriander powder, tomatoes, saute until tomatoes softens.

Add jackfruit, salt, red lentil, rice, mix well. Add water and mix well.

Close the lid, put the knob on sealing.

Cook on Manual for 12 minutes (make sure the High Pressure light is ON).

Let the pressure release naturally.

Open the lid, add cilantro.

Taste Note: Tastes AWESOME.
Serves: 4
Yields: 12 Cups
Source: veganricha