Dhal with Indian Spices Instapot
This Instapot recipe for Dhal Recipe will be an instant hit at home. With Tilda Ready to Heat Pure Basmati and an array of delicious Indian spices like Turmeric and Curry Powder, this meal is sure to satisfy! Recipe courtesy of Andrea Abraham of @astoriainheels
- 0 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 1 pouch Tilda Ready to Heat Basmati Rice
- 1 cup dried yellow split peas, rinsed
- 2 tbsp oil
- ½ medium yellow onion, sliced
- 3 cloves garlic, minced
- 2-3 wiri wiri peppers
- ½ tsp garam masala
- ½ tsp jeera (roasted cumin)
- ½ tsp curry powder
- ½ tsp turmeric
- ¼ cup tomato, diced
- handful of frozen or fresh spinach (optional)
- 1 ½ tsp salt
- 4 ¼ cups water
How to make Dhal with Indian Spices Instapot
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Press SAUTE and wait 30 seconds for instant pot to heat up. Add oil. Add onion, garlic, pepper, and spices. Sauté until onions become tender.
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Add yellow split peas. Fry a few minutes then add tomato, spinach and water.
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Press CANCEL to get out of SAUTE mode.
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Secure the lid, turn the pressure valve to "sealing".
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Press PRESSURE COOK and set time to 12 minutes.
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When time is up and instant pot beeps, let pressure naturally release until screen reads LO:15.
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Now turn valve to "venting." When all pressure is released, open lid.
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Use a whisk or dhal ghutni to mash dhal and make smooth.
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Prepare Tilda Ready to Heat Basmatii Rice according to package direction (microwave for 90 seconds, or on stove top for 3 minutes)
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Pour dhal over cooked Tilda Rice, serve with oiled saltfish mixed with tomatoes and onions.
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Then heat oil in a skillet or in a saucepan. Add onion, garlic, pepper, and spices. Sauté until onions become tender.
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Add yellow split peas. Fry a few minutes then add tomato, spinach and water – stir to combine and bring to a simmer. Cook covered for 20 minutes.
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Use a whisk or dhal ghutni to mash dhal and make smooth.
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Prepare Tilda Ready to Heat Basmatii Rice according to package direction (microwave for 90 seconds, or on stove top for 3 minutes)
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Pour dhal over cooked Tilda Rice, serve with oiled saltfish mixed with tomatoes and onions..
