Tag: dal

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Instant Pot Kali Dal

**Original blog posted March 2020.  Updated March 2022**
Kali dal is a very popular Punjabi dish and one of those comfort food meals that my husband has grown up with.  It has also become one of Sanaya’s favorite comfort foods too so of course I had to find a way to perfect this recipe for both of them.  I would say this recipe rotates in our house at least every 2 weeks.

I love it for its nutritional content, loaded with protein, fiber and low in carbs and calories.  With all the rainy days we’ve had recently, this is one recipe I can’t pass up.  An easy, one-pot meal, this goes great with naan or rice.

Yep, I put a ton of jalapeños as a garnish.  Traditionally, it’s cilantro. But, it actually tasted good with the extra jalapeños on top!
A while back, we had a potluck and playdate with my friend Janani and her family.  I don’t remember what I made, but I do remember that both my husband and I fought for the last bite of her dal.  It was A-MA-ZING!  It had a burst of flavor to it that we were both impressed and he actually said it was one of the best dals he has had in his life…. that’s huge coming from a Punjabi!

Most recipes of this specific dal have a basic of three spices, and I’ve found pretty simple in flavor.  Works great for many but Janani’s recipe just had this burst of flavor, you didn’t want to stop eating it.

I begged her for her recipe, tried making it and failed.  I tried a few more times to the point my hubby was actually sick of seeing dal…….oops.  So I went to Janani’s house, had her tell me exactly what to do while I made it with her watching over me.  I’ve been using her recipe ever since, however, I did make a few changes to it.  I know, I know, why?  I changed a little of the technique on which ingredients she cooks in what order, and changed the ratio on some of the basic spices but they are all there.  The changed version is what I have listed below but if you’re interested in her original version, message me and I will send it to you.

When I talked to Janani about her recipe, that’s when I figured out it’s the spices and the amount of tomatoes that she uses which give the dal its integrity in flavor.  You really need to try out this recipe.  It’s so delicious!
If you don’t have an instant pot, follow the same instructions for a slow cooker and set slow cooker time for 8 hours.

Instant Pot Kali Dal

Instant Pot Kali Dal
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Sapna
March 22, 2022
by Sapna
Cuisine Indian
Category Indian
Persons
4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour

Ingredients

Instructions

  1. Mix the lentils and kidney beans together, wash them 2-3 times then leave water in to soak while you prepare the gravy.
  2. Set instant pot to sauté mode.
  3. Add oil and let heat up. Add hing and let it bloom for 30 seconds.
  4. Add in the onions and sauté 5-7 minutes until translucent.
  5. Add in 1 Tbsp each of ginger and garlic. Mix well and cook for 1-2 minutes.
  6. Add in the tomatoes, coriander powder, dry mango powder, cayenne pepper and ½ tsp of salt. Mix well and cook for 8-10 minutes until the tomatoes have mostly melted and the spices have cooked through.
  7. Drain the water from the lentils/beans. Add them to the gravy along with remaining ½ Tbsp of ginger and garlic, and ½ tsp of salt. Mix well, and cook for another 3-5 minutes.
  8. Add 3 cups water and cover the instant pot lid with vent in sealing position. Turn off the instant pot and change setting to pressure cook or manual setting.
  9. Set time for 45 minutes. When the time is done, release the pressure, open the lid and mix the dal.
  10. On med heat, in a small pan, heat ghee. When it’s melted and heated, add in cumin seeds and garam masala. Let them splutter and bloom for 30 seconds then add to the dal.
  11. Mix everything and change setting on instant pot to sauté for 2-3 minutes.
  12. Serve hot with rice or naan. Enjoy!

Tags

canbevegantoo,
comfort food,
dal,
Fiber,
Health,
Healthy,
Indian,
instantpot,
Kid Friendly,
kidney beans,
Protein,
rajma,
soup,
Tomatoes,
urad dal,
vegetarian
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Zucchini Moong Dal

As I raise my girls, it has become very important to me that they keep connected to their roots and one of the ways I do this is through food.  Lucky for me, they both love the typical comfort food fare of “Dal Chawal” or Lentils and Rice.  A twist on the traditional Moong Dal Fry, this recipe adds zucchini and is low in calorie but nutrient dense.

Ready in just 15 minutes, this has become my latest go to recipe when I’m tight on time.  Because moong dal cooks very quickly, I don’t soak them for more than 20 minutes.

Nutrition is also very important when I’m serving this dish as a main meal to the girls, and this dish doesn’t disappoint.
1 cup of zucchini moong dal gives you:

  • 156 kcal
  • 8.7 gm protein
  • 7 gm fiber


As to cooking it over the stove versus the instant pot, traditionally, the dal was boiled first then added to the spices.  I love just using one pot to make the whole dish so I usually add the uncooked dal into the spices/gravy mix then cook it in the instant pot.

I hope you get a chance to try out this delicious recipe and enjoy it as much as my family does.

Zucchini Moong Dal

Zucchini Moong Dal
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Sapna
July 15, 2021
by Sapna
Cuisine Indian
Category Indian Vegetarian
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
10 minutes
Wait Time
5 minutes
Total Time
15 minutes

Ingredients

  • 1 c yellow moong dal, rinsed
  • 2 c water for cooking
  • 1 c zucchini, chopped
  • 1 small onion, chopped
  • 2 small tomatoes, chopped
  • 1" ginger knob, grated
  • 3-4 garlic cloves, minced
  • 1 Tbsp Olive Oil
  • 1/4 tsp hing/asafoetida
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne pepper
  • 1 1/4 tsp salt
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 Tbsp fresh lemon juice

For tempering:

  • 1 Tbsp Olive Oil
  • 1/2 tsp cayenne pepper
  • 1 dried red chili

Instructions

  1. Start the instant pot in sauté mode and add oil.
  2. Once it is heated, add cumin seeds and asafoetida.
  3. When the cumin seeds start to sizzle, add the onions, garlic, and ginger and saute for 2-3 minutes until the onions have become translucent.
  4. Add tomatoes, turmeric, cayenne, cumin, coriander, and salt. Mix well and saute for 2 minutes.
  5. Add the washed dal and water. Mix well.
  6. Press Cancel and close the lid with vent in sealing position.
  7. Change the instant pot setting to manual or pressure cook mode at high pressure for 4 mins. After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).
  8. Once the pressure is released and you have opened the lid, in a tempering pan, heat oil. When it is heated through, add cayenne powder and dried red chili. When it starts to sizzle, add chili oil to cooked dal. Squeeze in lemon juice and give it a good stir.
  9. Serve hot with Rice, Naan, or Roti.

Tags

15 minute meals,
Clean Eating,
comfort,
dairy free,
dal,
Fiber,
gujarati,
Healthy,
Indian,
Kid Friendly,
make ahead,
Protein,
Quick and Easy,
Vegan,
weeknight meals,
Zucchini
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© 2023 Copyright A Li\'l Bit of Spice

Looking for more lentil/dal recipes?  I’ve got you covered.  Check out some of these amazing dishes:
Sprouted Moong Beans Sabzi Gujarati Style
Spinach Dal 
Instant Pot Kali Dal 
Adai Waffles / Lentil Waffles

Here are the tools I used for this recipe:

 

Sapna1 Comment

Instant Pot Black Eyed Peas Curry

When Sanaya, my eldest, was about 3 years old, we had gone to Pankaj’s cousin’s house for a play date.  Sanaya and her cousin Aarya are besties.  They’re only 2 months apart in age and our families have gone through the journey of parenting together since we were pregnant.

Anyways, this story is from a time when Sanaya was very picky about food, especially Indian food.  Though I feel like in her short life, she’s either been picky or a proper foodie.  Kids!
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Yum

My sister-in-law, Aarya’s mother had made a black eyed peas curry.  I remember growing up my mom making this often so I got excited but nervous also.  Will Saanu eat it?  Will she like it?  I’m hoping she likes it because I’m really trying to get the girls to have an appreciation for Indian food.
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Surprisingly, and luckily, she loved it and for once, ate most of her food without a fuss.  I felt like I found a magical key.  Since then, this is one recipe I make often for the girls, especially when I’m in a pinch as it takes less than 30 minutes to make.
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These black eyed peas are perfect for a weeknight meal.  Not only are they delicious and quick to make, they are also rich in fiber, protein and non-dairy calcium.
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Notes:
I soak them at the beginning of meal prep.  If you don’t want to soak them, simply increase the cook time from 12 minutes to 20.

You can store any leftovers in the fridge for up to 3-4 days.

For Stovetop: Soak black eyed peas for at least 1 hour.  Then boil them in 4 cups of water for 45 minutes.  Drain and add to spices as indicated in step 5.  Add only 1 c water and cook for an additional 15 minutes.

For Slow Cooker:  Follow directions below and cook on low for 6 hours.

From my kitchen to yours, I hope you enjoy this Dal (Lentil)!


Instant Pot Black Eyed Peas Curry

  • Servings: 4
  • Print

Ingredients:

1 c dried black eyed peas, soaked

1 onion, chopped

2 tomatoes, chopped

4 garlic cloves, minced

1″ ginger knob, grated

1 bay leaf

1 tsp cayenne pepper

½ tsp turmeric

2 tsp coriander powder

1 tsp garam masala

1 tsp salt

2 c water for cooking

1 Tbsp lemon juice

1 Tbsp olive oil

1 tsp cumin seeds

½ tsp hing (asafoetida)

Directions:

1. Set Instant pot to saute mode.  Add oil and let heat.

2. Add cumin seeds and hing.

3. When the cumin seeds start to splutter, add in onions, ginger and garlic.  Saute for 3-5 minutes, until the onions are tender and translucent.

4. Add in the tomatoes and spices and cook for 3-5 minutes, or until the oil starts separating from the tomatoes.

5. Drain the water from the black eyed peas and add to the instant pot.  Add the 2 c water and mix well.

6. Cover instant pot and set vent to sealing postion.

7. Change setting to manual/pressure cook mode and set timer for 12 minutes.

8. When the timer goes off, let pressure release naturally for 10 minutes before releasing the remaining pressure.

9. Add lemon juice and give a quick stir before serving.

Serve with Naan or Rice.