Easy Instant Pot Yellow Dal
Since I got the instant pot, I have realized that I can make sort of a dal “stew” with veggies added in! Talk about a great one pot meal with almost no cleanup.
Servings: 8 servings
- 1 small red onion diced
- 15 oz petite diced tomatoes 1 can
- 6 cloves garlic
- 1 tsp ginger
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 cup Moong Dal
- 1/4 tsp hing
- 1-1 1/2 tsp salt
- 16 oz bag cauliflower florets
- 8 oz bag baby carrots
- 1 red/orange/yellow bell pepper diced
- 1/16 tsp cayenne pepper
- 1/2 tsp ground turmeric
- 1 tbsp curry powder
- 3 cups water
Turn your instant pot to saute on high
Add 1 tsp coconut oil, onion, tomatoes, garlic, ginger and saute 5 minutes or until the onion is cooked through
In a separate small pot on the stove, add 1 tsp coconut oil and turn the heat up to high. Once the oil is hot, add cumin seeds & mustard seeds and cook 30 seconds until they pop. Add the cumin/mustard/coconut oil mixture to your instant pot.
Then add the remaining ingredients (Moong dal through water) and hit the "Cancel" button. Mix to combine.
Cover the Instant Pot with the lid, and make sure the pressure valve is closed. Pressure Cook on High and set the cooking time to 15 minutes. Allow for natural release before opening.
Optional: Add chopped fresh cilantro when cooking is complete!
Calories: 135kcal | Carbohydrates: 23.3g | Protein: 7.8g | Fat: 2.4g | Saturated Fat: 1g | Sodium: 414mg | Fiber: 6.5g | Sugar: 6.1g