Monday, February 15, 2021

Instant Pot Veggie Dal

This quick dal is the one that I always look forward to making. Some of my evenings are very busy and I look for quick and/or comfort food for dinner. This dal takes only 2 minutes to cook, plus the initial heating time for the instant pot and minimal sauté. Prep work doesn't take too much time. The veggies give fiber and vitamins along with protein-rich dal. If you don't want to chop some veggies, use a frozen veggie mix. This is great as a stew for the winter season. A warm or piping hot bowl gives all the comfort. Pairs great with any flatbreads, garlic bread. They are great with rice, oats, quinoa, or any grain. Based on the time available, it is easy to adjust a meal. Plus, the leftovers are great for next-day lunch. This dal alone can give a grain-free lunch, helping with making a healthy choice now and then. A bowl of this veggie dal with a cup of yogurt - I would love to have anytime. So I try to double the recipe so I have the next-day lunch or dinner taken care of. 

Sue Lau of Palatable Pastime is hosting the #multicookermonday and I am linking this recipe for the event. We can use electric pressure cookers like Instant pot (small electric appliances) and make the recipe for this event, If you would like to join, please check out the Facebook PageMulticooker Monday is a friendly food blogging group where we get together on the third Monday of the month to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide, or other cooking devices with no theme; anything goes!


Serves four hungry people

Cook time - 2 min
Saute - 1 min
Prep time - 10 min
Heating time for instant pot - 5 min

Split yellow moong dal - 1/2 cup
Water - 1 and 3/4 cups
Cabbage - 3/4 cups, shredded
Carrots - 1/4 cup, diced
Beans - 1/4 cup, diced
Potatoes -1/2 cup, diced
Cauliflower - 3/4 cup, small florets
Peas - 1/4 cup
Tomatoes - 1 cup, chopped
Serrano peppers- 2, slit lengthwise
Salt - 1 tsp
Turmeric - 1/4 tsp
Lemon juice - 1 tbsp
Oil - 1/2 tbsp
Ginger - 1/2 tbsp, chopped fine
Cumin - 1/2 tsp
Curry leaf - 1 (optional)


Switch on the instant pot in sauté mode. Add oil. Then add cumin, ginger, serrano peppers, curry leaf, and sauté for a minute.

Add the veggies followed by dal, tomatoes, water, salt, turmeric, and mix. Close the instant pot and set to high pressure for 2 minutes. 

Once it is done, release the pressure, stir to mix well. Alternatively, if you have time, the pressure can be allowed to release naturally too. Add lemon juice, mix thoroughly. 

Ladle into bowls, garnish with cilantro. Serve with toasted garlic bread, flatbread, or rice.

Here are links to the recipes we shared for this month's Multicooker Monday. Thanks Sue and Multicooker Monday Group for hosting this event.


  1. Wow...that instant pot makes quick work of this delicious, nutritious dinner.

    1. True, Instant pot helps in making food quicker to the table. Thanks for stopping by, Wendy!

  2. Two minutes! If you prep everything in the morning, you'll have dinner on the table in no time!

    1. Yup, and that's really helpful! Thanks for stopping by Karen!

  3. This sounds absolutely delicious - what a fabulous cozy meal!