This week, we're sharing a couple vegetarian powerhouse recipes that feature beans and legumes. This time around, lentils star in an Instant Pot dish that will find its way to your regular menu rotation. I make this dish at least once or twice a month and enjoy them with everything from roasted chicken to seared shrimp and more.
If you want to keep the heat lower in this dish, omit the dry chilli and swap the chilli oil for canola oil or ghee (clarified butter). You can skip most of the vegetables in this mix, but I like the complexity they bring to the mix. And while the lemon juice at the end is not strictly required, it gives the final taste a pop of tartness that is hard to beat.
When I make this dish, I often double it all in anticipation of having leftovers. Warming lentils in the microwave and layering fresh vegetables and protein sources plus a drizzle of yogurt often means a super quick, super nutritious meal on the table in minutes. What's not to love? Enjoy!
Mixed Dal (Lentils)
- ½ cup green or brown lentils
- ½ cup masoor dal split red lentils
- ½ cup yellow moong dal
- ½ cup halved grape or chopped tomatoes
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ¼ cup diced green chillies
- 1 teaspoon turmeric powder
- 1 tablespoon olive oil
- 1 tablespoon salt
- 2 tablespoons chilli oil
- 1 teaspoon cumin seeds
- 1 red dry chilli, chopped
- ½ cup onion, chopped
- 2 cloves garlic, thinly sliced
- 1 tablespoon red chilli powder
- Juice from ½ lemon
Thoroughly clean and wash all three lentils; soak for half an hour in cold water.
Discard the water. Place in the pot of your Instant Pot and add new water - about 2 cups - and add the tomato, garlic, ginger, green chillies, turmeric, oil and salt.
Cook the lentils for 7 minutes on high pressure.
Give the cooked lentils a good mix using ladle. If it is very thick, add some warm water to bring it to the right consistency.
Heat a small pan over medium-high heat; add the chilli oil. Add the cumin seeds and allow them to crackle, then add dry red chillies, chopped onion. and sliced garlic.
Sauté the onion and garlic for 3-4 minutes or until a little pink; add the red chilli powder.
Stir the sautéed onion, garlic, and seasonings into the hot lentils.
Turn the heat back on and simmer the lentils for 2-3 minutes again on medium-high heat. Add the lemon juice, stir, and serve hot.
- Yields: 6 servings
- Preparation Time: 20 minutes plus soaking time