On Instant Pot Daal

Hi Everyone! 

I hope you’re all staying warm and cozy as things continue to stay cold and frosty! This recipe is definitely one to warm you up right quick! It’s another dish I usually miss around this time, and being able to make it in the instant pot was just perfect for a quick turnaround meal!

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Instant Pot Stuffed Pepper Soup

Ingredients

  • 1 cup lentils
  • 2 tsp ghee (or coconut oil)
  • 1 small white onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 2 3/4 cups + 2 tbsp water
  • Optional: 2 tbsp greek yogurt

Instructions

  1. Soak the lentils in cold water for 15 minutes, then drain them.
  2. In your instant pot, select Sauté, and after a couple minutes add in the ghee. Once melted, add in the onions and cook till translucent for 3-4 minutes.
  3. Add in the garlic, ginger, and spices, and cook for 60 to 90 seconds, stirring frequently until fragrant. Pour in the 2 tablespoons of water, and stir to incorporate.
  4. Select cancel, pour in the remaining 2 3/4 cups of water and lentils, stir to combine well, then put the lid on.
  5. Set the pressure release to sealing, then select Pressure Cook setting at high pressure and set the cook time to 10 minutes. Once complete, let it do a slow release for 10 minutes, then switch the valve to quick release. Once depressurized, open the lid, and serve with white rice, OR add in a couple of tablespoons of greek yogurt to give it a creamy factor!

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