THE PICKY EATER
INSTANT POT DAL
Heat oil, then add cumin seeds & mustard seeds. Cook for 30 seconds until they pop. Add 1 more tsp coconut oil, and then add in onion, tomatoes, garlic, and ginger. Sauté for 3-5 minutes.
ADD OTHER INGREDIENTS
Add the moong dal, 3 cups of water, cauliflower, baby carrots, bell pepper, and all of the remaining spices. Hit "Cancel" and stir to combine.
Cover the Instant Pot with the lid, and make sure the pressure valve is closed. Cook on high pressure and set the cooking time to 15 minutes. Natural release the remaining pressure before opening.
Add chopped cilantro before serving!
For more recipes, visit pickyeaterblog.com!