Masoor dal with shiitake mushrooms in a slow cooker

Ingredients:

• 6 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 tbsp. chopped fresh ginger (2.5 cm)
• 2 tsp ground coriander
• 1 teaspoon ground turmeric
• 1 tsp ground cumin
• A pinch of cayenne pepper
• 3 cloves garlic, crushed
• 1 can (425 g) diced tomatoes
• 70 g dried mushrooms (e.g. shiitake)
• 1 tbsp tomato paste
• 450 g red lentils (about 2 cups)
• 1 dried red Thai chili
• Juice of 1 lime and lime wedges for serving
• Toasted coconut flakes and chopped salted roasted cashews for serving
• Special equipment: Instant Pot 6-8L multicooker.

Preparation:

1. Set the slow cooker to sauté mode and add 4 tablespoons of butter. Once melted, add the onion and cook, stirring occasionally, until softened, 5–6 minutes.
2. Add the ginger, coriander, turmeric, cumin, cayenne pepper, and garlic and cook, stirring frequently, until the garlic and ginger are softened and fragrant, 1–2 minutes. Combine the tomatoes, mushrooms, tomato paste, and 4.5 cups of water until smooth. Bring the liquid to a boil, turn off the slow cooker, and cover. Let the mushrooms steep in the liquid for about 10 minutes.
3. Add the lentils, chili, 1 tablespoon of salt, and a few grinds of black pepper. Following the manufacturer's instructions, close the lid and prepare the multicooker. Pressure cook on high for 2 minutes.
4. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to release the pressure and wait for the quick release cycle to complete. Carefully, being careful not to burn yourself with steam, open and remove the lid.
5. Remove the chili and add lime juice and the remaining 2 tablespoons butter. Dilute to the desired consistency by adding up to 0.5 cups of water. Divide the masoor dal among bowls. Before serving, sprinkle with coconut flakes, cashews, and a drizzle of lime juice.