ReshKitchen

Instant Pot Masoor Dal with Vegetables

Another simplest Dal recipe prepared in Instant Pot. Masoor Dal is rich in nutrients and the dal along with veggies can be eaten as a soup. It can also be served as a side for Rice/Roti

Courselunch or dinner, main course

Servings	Prep Time
2people	5minutes

Cook Time

15minutes

Servings	Prep Time
2people	5minutes

Cook Time

15minutes

Ingredients

1/2cup Masoor Sal(Red Lentils)
1 onion
1 carrot
1 capsicum
2 Tomatoes
1 potato
1 green chilli
2teaspoon finely chopped ginger garlic pieces
1teaspoon Sambar powder(if you don’t have Sambar Powder replace it with Red Chilli Powder and add some extra coriander powder to your Dal)
1teaspoon Coriander Powder
1teaspoon Powdered Jaggery
1teaspoon salt
1teaspoon turmeric
1teaspoon Hing
1teaspoon sesame oil
1teaspoon Mustard Seeds
1teaspoon Jeera Seeds
1tablespoon Kasuri Methi leaves

Instructions

Masoor Dal Preparation

Turn on ‘Saute’ mode in Instant Pot
Add Oil, add mustard seeds, jeera seeds and a slit green chilli
Let them splutter. Add chopped ginger and garlic pieces
Saute for a minute
Add onions and all the chopped veggies
Add salt, turmeric, hing,sambar powder and coriander powder
Saute for 2 minutes
Wash and clean Masoor Dal
Add Dal to the Instant Pot. Add two cups of water
Turn off ‘Saute’ mode
Turn on ‘Pressure Cook’ mode and also ensure the ‘High Pressure’ button is ON
Set timer to 12 minutes
Once the timer is off leave it for another 3-4 minutes and manually release the pressure
Add crushed Kasuri Methi leaves, jaggery powder and mix it well. Based on your preferred consistency you can add extra water if you want.
Adjust salt and serve this delicious dal as a side dish for Rice or Roti

Avocado Basil Salad :

Chop one Avacado into pieces, add some onions, tomato, cucumber and fresh Basil Leaves.
Add a pinch of salt, pepper powder, a tablespoon of lemon juice and Extra Virgin Olive Oil. Mix everything together
Fresh Basil leaves in a Salad adds so much flavor
Incase if you don’t have fresh leaves you can add dried Italian Herb seasoning

Baked Eggplant

Chop Eggplant into round pieces. Marinate them with 2 tablespoon oil, 1 teaspoon Chilli Powder, 1 tablespoon Coriander Powder, 1 teaspoon Salt
Preheat oven to 180c. Place the marinated pieces in an aluminium foil
Bake them at 180c for 15 minutes and then turn on ‘Grill’ mode for 2 minutes
Since I didn’t add any Rice flour or Gram Flour the Eggplants weren’t that crispy at the centre. They were well cooked and a bit soft
Carefully remove them from foil and serve it hot