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 Page. Multicooker 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!

Ingredients

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)

Method

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.

• Air Fryer Creamed Corn Vegetable Toast from Sneha's Recipe
• Baby Eggplant Curry (Instant Pot) from Food Lust People Love
• Bacon-Wrapped Scallops in the Air Fryer from Karen's Kitchen Stories 
• Chicken Nuggets in the Air Fryer from A Day in the Life on the Farm
• Hearty Instant Pot Beef Stew from Making Miracles
• Instant Pot Cowboy Beans from Hezzi-D's Books and Cooks
• Instant Pot Veggie Dal from Magical Ingredients