A lovely North Indian dish, usually made with a combination of lentils to make it healthy and even more tasty! You can choose the ratio and type of lentils to get a different flavor but below is how we made it this time. And best of all, it's one pot meal - the Instant Pot way !
Vegetarian | Vegan | GF
Serving Size : 6
Prep ⏰: 5 mins | Cook ⏰ : 10 mins
Ingredients
1/4 cup toor dal
1/4 cup split green moong dal
1/4 masoor dal
2 tbsp channa dal
2 tbsp cup moong dal
1 onion, chopped
1 tomato, chopped
1 tbsp ginger-garlic paste (add more garlic if you like)
1 tbsp cumin seeds/ jeera
2 tsp mustard seeds
2-3 green chillies
1 tbsp curry leaves
2 tsp turmeric powder
2 tsp oil (ghee if you are not vegan)
pinch of asafoetida
salt to taste
1/4 cup coriander leaves for garnish
Instructions
In 6 quart Instant Pot, select “Saute/More” mode with cook time of 10 mins.
Add oil and when hot, add mustard seeds and cumin seeds. Wait for seeds to crackle and then add chillies, asafoetida and curry leaves.
Now add onions, ginger-garlic paste and sauté the mixture for 2 mins or till onions are golden brown. Add tomatoes, turmeric powder and cook for 2 mins.
Add the lentils and mix well.
Add 3 cups of water and about 2 tsp of salt. Note : For pot-in-pot, place a trivet and an insert with rice .
Cancel Sauté mode and select “Pressure Cook/High” mode with cook time of 6 mins. Once done, naturally release the pressure (NPR).
Mix well and garnish with coriander leaves (add more water if you need this in more soupy consistency). Serve hot with rice/roti! Enjoy !
👌🤤