Enjoy the tastes of South India with these different kinds of vegan dal that were cooked perfectly in an Instant Pot. Traditional Indian spices are used to flavor these healthy lentil dishes, which are great for a healthy meal.
Ingredients: 1 cup mixed lentils such as red lentils, split pigeon peas, and split mung beans. 1 onion, finely chopped. 2 tomatoes, chopped. 3 cloves garlic, minced. 1-inch ginger, grated. 2 green chilies, slit lengthwise. 1 tsp mustard seeds. 1 tsp cumin seeds. 1 tsp turmeric powder. 1 tsp coriander powder. 1/2 tsp red chili powder. 1/2 tsp garam masala. Salt to taste. 2 tbsp oil. 3 cups water. Fresh cilantro leaves for garnish.
Instructions: Rinse the mixed lentils well and then drain them. Heat the oil in the Instant Pot and set it to "Saute" mode. Put in the cumin and mustard seeds. Once they start to pop, add the onions and cook them until they turn golden brown. Put in chopped garlic, grated ginger, and green chilies that have been slit. Saut for one more minute. Put in the chopped tomatoes and cook them until they get soft. The red chili powder, garam masala, turmeric powder, and salt should all be mixed in. Do this for two minutes. Add the lentils that have been rinsed and water. Mix things together well. Place the lid on top of the Instant Pot and turn the valve to the "Sealing" position. Follow the "High Pressure" setting and cook for 8 minutes. After you're done, let the pressure drop naturally for 10 minutes. Then, carefully let go of the rest of the pressure by hand. Remove the lid, add fresh cilantro leaves, and serve hot with roti or rice.
Prep Time: 10 minutes
Cook Time: 20 minutes
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