Rainbow Farro Salad
A healthy vegetarian rainbow salad filled with red cabbage, roasted veggies, herbs, feta cheese, chickpeas, and farro.
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Tag: Healthy
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
March 22, 2022
Persons
4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 1 c black gram lentils
- ¼ c dry kidney beans
- 3 tomatoes, chopped
- 1 med onion, finely chopped
- 1 ½ Tbsp grated ginger
- 1 ½ Tbsp garlic, minced
- ½ tsp asafoetida (hing)
- 1 tsp coriander powder
- 1 tsp cayenne pepper
- ½ tsp dry mango powder
- 1 tsp salt
- 1 Tbsp EVOO
- 1 tsp cumin seeds
- 1 tsp garam masala
- 2 tsp ghee (use oil to make this vegan)
- cilantro to garnish
Instructions
- Mix the lentils and kidney beans together, wash them 2-3 times then leave water in to soak while you prepare the gravy.
- Set instant pot to sauté mode.
- Add oil and let heat up. Add hing and let it bloom for 30 seconds.
- Add in the onions and sauté 5-7 minutes until translucent.
- Add in 1 Tbsp each of ginger and garlic. Mix well and cook for 1-2 minutes.
- 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.
- 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.
- 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.
- Set time for 45 minutes. When the time is done, release the pressure, open the lid and mix the dal.
- 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.
- Mix everything and change setting on instant pot to sauté for 2-3 minutes.
- Serve hot with rice or naan. Enjoy!
© 2022 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Chickpea Chocolate Chip Cookies
Grain-free, gluten-free, and vegan, these chickpea chocolate chip cookies are out of this world. Pillowy soft, fluffy, sweet, melt in your mouth, chunky chocolate chip cookies. Continue reading “Chickpea Chocolate Chip Cookies”
Mango Coconut Chia Pudding
Thick and creamy chia pudding layered with shredded coconut, mango chunks, and roasted pistachios. The fresh tropical flavors for a healthy breakfast will become your favorite way to start the day!
Continue reading “Mango Coconut Chia Pudding”
Teriyaki Tofu Noodle Bowl
Crispy, sweet, and salty bites of tofu paired with sauteed bright broccoli on a bed of rice noodles. It can’t get any better than this. Filled with protein, this Teriyaki Tofu Noodle Bowl is perfect for a weeknight dinner or lunch prep.
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Almond Butter Muffins
These healthy almond butter muffins are the perfect tasty treat. They are perfect to add in the lunchbox for a snack or dessert, or even to eat for breakfast.
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Tandoori Cauliflower Tacos
These tandoori cauliflower tacos are marinated in a vibrant tandoori yogurt sauce and burst with flavor in each bite. Perfect for lunch or dinner, these meatless tacos are easy to make and filling. Continue reading “Tandoori Cauliflower Tacos”
Dragon Fruit Smoothie Bowl
This Dragon fruit Smoothie Bowl is a beautiful, quick, and easy tropical breakfast recipe! Dragon fruit, also known as pitaya, is nutrient dense food packed with antioxidants, low calories making it a great option for vegan and paleo diets. Made with just 3 ingredients, dragon fruit, mango, and coconut water, add your favorite toppings and enjoy!
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Creamy White Bean Soup with Spinach
This Creamy Vegan White Bean Soup is a healthy one-pot soup that will fill you up, give you energy, and is full of flavor!
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Haldi Doodh (Golden Milk)
Growing up in an Indian household meant turning to natural and food remedies for minor ailments. If you had a tummy ache, Mom made us eat carom seeds or even cumin seeds. If we had a cold sore in the mouth, she would make us keep a clove on the sore for a few hours. There are so many more remedies that my mom and grandmother used but the one I remember and is most popular these days is turmeric.
As soon the cold weather set in or the first cough or sneeze of the season was heard, my mother would add turmeric to everything we ate. She would also make us drink Haldi Doodh or turmeric milk before bed each night. As a child, I hated this. As an adult and a mom, it is now my go to. Over the years, I’ve changed it from the basic turmeric and milk to adding a few new ingredients. Take a look!
- Turmeric – the most important ingredient as it has natural anti-inflammatory and antioxidant properties. The powder form is most commonly used though sometimes, I do use the actual root.
- Black Pepper – has anti-inflammatory properties and improves brain function. It is most important in this recipe because it activates the curcumin properties in turmeric therefore making the turmeric much more effective.
- Honey – is full of antioxidants, antibacterial, and antifungul properties. It’s also an age old remedy used to help sore throats.
- Cardamom pods – have antioxidant and diuretic properties, and is rich in compounds that help fight against inflammation.
- Ginger – also has anti-inflammatory properties, helps lower blood sugars, and improve heart disease risk factors. Ginger also helps fight against bacteria and viruses which can help reduce the risk for infections.
- Cinnamon – is also loaded with antioxidants and anti-inflammatory properties. In addition, it helps lower blood sugar levels, and helps fight bacterial and fungal infections.
Basically, every spice added to this recipe has anti-inflammatory or antioxidant properties or both. I normally use cow’s milk when I make this for the kids but I have made it with almond milk and it has turned out just as good. I do recommend not to use sweetened milk if you are using a plant based milk as it changes the taste of the final product.
Here’s to wishing a healthy winter and a Happy New Year with my first recipe this year!
Haldi Doodh (Golden Milk)
January 12, 2022
Persons
2
Serving Size
1 cup
Cook Time
15 minutes
Total Time
15 minutes
Ingredients
- 2 1/2 c milk (cow's or plant based - make sure it's unsweetened)
- 3/4 tsp turmeric powder or 1" turmeric root, grated
- 4 cardamom pods, slightly crushed
- 1/2" ginger, grated
- 5-6 whole peppercorns
- 1" cinnamon stick
- 1 Tbsp Honey (can substitute maple syrup to make vegan)
Instructions
- Add milk to a small saucepan and heat on medium flame for 1-2 minutes.
- Add in the turmeric and whisk well to incorporate.
- Add in the remaining spices and mix well.
- Simmer for 5-7 minutes. Remove from flame and let it steep for another 5 minutes.
- Strain into mugs.
- Drink warm.
© 2022 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Beet and Butternut Squash Salad
A perfect combination of fall flavors, this salad is perfect for lunch or as a side for dinner. Roasted beets and butternut squash are served over peppery arugula, tangy feta cheese, earthy walnuts, sweet pomegranate arils. Tossed in a maple dressing that is easy to make and shake, this beautiful salad is gluten free and nutrient dense!
Continue reading “Beet and Butternut Squash Salad”
Cranberry Apple Quinoa Salad
This Cranberry Apple Quinoa Salad is filled with bursts of sweetness, texture, and nutrients. The quinoa soaks up a delicious Maple Dressing and the arugula gives just a hint of a peppery note. What’s best is it’s great to eat for lunch, or have as a side dish.
Continue reading “Cranberry Apple Quinoa Salad”
Autumn Squash Soup
Creamy and nourishing, this delicious Autumn Squash Soup is just perfect for a cozy dinner at home during these cold days. This soup is a spin off of Panera’s Autumn Squash Soup without the extra calories. But don’t worry! It still tastes amazing and just like Panera’s. The best part is that whilst you make this delicious soup, your home is going to smell like fall. Can it get any better?
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Beet Pesto
Vibrantly pink, nutty, tart, and tasty, this Beet Pesto is absolutely delectable.
Continue reading “Beet Pesto”
Blistered Shishito Peppers
Flavorful, satisfying, and addictive, these shishito peppers are simple to make with 3 ingredients and very healthy!
Continue reading “Blistered Shishito Peppers”
Homemade Moroccan Spice Blend
This homemade Moroccan Spice Blend is the perfect way to add a little flavor to your meats, fish, or even vegetables! Roast, grill, saute, marinate, or even simmer in a soup, this blend is versatile and will enhance any recipe you use it in.
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Avocado Cilantro Lime Dipping Sauce
A big name with big bold flavors, this dipping sauce is creamy, tangy, fresh, and vibrant. It lightens up any foods you are eating and is great healthy dip to add to your appetizer table.
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Crispy Black Bean Tacos
Delicious, easy, and filling tacos that are warm and crispy on the outside and creamy on the inside.
Continue reading “Crispy Black Bean Tacos”
Vegan Poke Bowl
This vegan, nutritious poke bowl filled with lots of veggies and a sriracha dressing is so delicious and addicting. A one-bowl recipe with so many beautiful ingredients and easy to make is a perfect meal that is customizable for your palate.
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Quinoa Fiesta Salad
Fresh and beautiful veggies from across the rainbow to make amazing salads are my favorite. This Quinoa Fiesta Salad is one of my family’s favorites. As a mom, it makes me happy that the girls are getting so much nutrition in one bowl. The kids look at the colors and get excited to eat a rainbow and I love that they are enjoying fresh and healthy ingredients!
This salad does triple duty which I love. A dish which becomes a meatless entree can also serve as a side dish or a salad depending on my mood. The cherry on top of this recipe is that it takes less than 30 minutes to make and is very forgiving if you need to substitute or leave out ingredients.
HOW DO I MAKE A QUINOA FIESTA SALAD?
1. Cook the quinoa. While the quinoa is cooking, you can get the dressing and your other ingredients ready!
2. Make the Cilantro Lime Dressing. I love this dressing because it is so light. If you choose to leave it out as I do for my girls, simply replace it with a drizzle of Olive Oil, lemon juice, salt, and pepper.
3. Combine all of your ingredients in a large bowl and toss well to mix.
4. Enjoy and get addicted to this salad as much as my family and I are!
Quinoa Fiesta Salad
September 13, 2021
Category
Appetizers
Entree
Vegetarian
Persons
6
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
5 minutes
Total Time
25 minutes
Ingredients
- 1 c quinoa, rinsed thoroughly
- 2 c water
- 1/2 tsp salt
- 1 15oz can black beans, rinsed and drained
- 1 c fresh sweet corn
- 1 c English cucumber, diced
- 1 medium red onion, diced
- 1 red Bell Pepper, diced
- 1 mango, peeled and cubed
- 1 avocado, diced
For the Cilantro Lime Dressing:
- 2 bunches fresh cilantro
- 2-3 garlic cloves
- ¼ cup fresh lime juice
- 2 tsp agave
- ½ tsp ground coriander
- 1/2 tsp ground cumin
- ½ tsp sea salt
- ½ c extra-virgin olive oil
Instructions
For the quinoa:
- Combine the rinsed quinoa, water, and salt in a medium saucepan.
- Bring to a boil then reduce heat and simmer to cook for 15 minutes.
- Remove from heat, cover and let steam for 5 minutes.
- Meanwhile, combine all of the ingredients for the dressing in a blender. Blend until you have a smooth consistency.
- In a large bowl, combine the quinoa, veggies, and beans. Toss well.
- Add in the cilantro lime dressing and mix well.
- Divide into bowls and serve at room temperature or cold.
© 2022 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Crostini 3 Ways
Fresh fruit, caramelized onions, bright flavors, and an abundance of crostini. That is what I call the perfect crostini board. Simple ingredients that require more assembly than cooking is a delicious way to start your party! Continue reading “Crostini 3 Ways”
Crispy Goat Cheese Salad with Arugula and Figs
Fresh, peppery arugula topped with golden, crispy goat’s cheese medallions and paired with sweet figs all pulled together with a drizzle of olive oil. This salad seems like it is so simple but the layers of flavors combined with the comforting, warm goat cheese are the ideal salad either as an entree or a side to any dinner.
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Sweet Potato and Beet Hash with Fried Eggs
**Original post published Nov. 2020. Updated Aug. 2021**
A couple of months ago, I won our local Farmer’s Market cooking competition and part of my prize was a big box of fresh goodies from the market. I don’t know if I’ve ever been so excited to get fresh veggies and fruits! I honestly felt like a contestant on Chopped from The Food Network in that I wanted to use all of my produce and come up with a delicious dish.
Well, considering there were so much produce, I’m not sure I would be able to eat more than 3 bites of any dish made from all of the veggies and fruits! One of my favorites in that box was the beet greens with their beautiful red stems. I’ve had quite a few people ask me what I use them for and what they can cook out of them. A definite go to are to cook them down like collard greens but I wanted to do something more creative and decided to add the beet greens to a hash and topping it with an egg made it the perfect breakfast for a busy day or a big, healthy lunch bowl.
The vibrant orange and red colors of the root veggies as they are being cooked, the bold green of the beets…..eeek! I’m salivating just thinking about this recipe. The best part is all the nutrition you get in this sustainable hash:
- high in dietary fiber
- high in folate
- good source of potassium
- good source of non-dairy calcium (the beet greens are)
- great source of B-carotene, lutein, and zeaxanthin (these flavonoids have strong anti-cancer and antioxidant properties)
Topping this hash with a fried or hard boiled egg adds a little extra protein though to keep it vegetarian/vegan, you can always replace the egg with a grilled tofu steak.
From my kitchen to yours, enjoy this delicious and healthy Sweet Potato and Beet Hash!
Sweet Potato and Beet Hash with Fried Eggs
August 26, 2021
Category
Breakfast
Vegetarian
Persons
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 2 beet, peeled and diced small
- 2 sweet potatoes, peeled and diced small
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bunch beet greens with stems, chopped
- 4 eggs, fried or hard boiled
- 2 1/2 tsp salt, divided
- 2 1/2 tsp ground black pepper, divided
- 1 tsp cayenne pepper
- 3 tbsp Avocado or Olive Oil, divided
Instructions
- Heat 2 Tbsp oil in a cast iron or heavy bottomed skillet on medium high flame.
- Add in the beets, sweet potato, 1 tsp salt, 1 tsp black pepper and cook about 10-15 minutes until browned and crispy. If it is still mostly raw at the 10 minute mark, cover and let it cook in the steam for an additional 5 minutes.
- Remove the veggies from the pan and set aside.
- In the same skillet, add the remaining 1 Tbsp oil and let it heat up.
- Add in the onions and garlic and saute for 2-3 minutes.
- Add in the beet greens and stems and cook for an additional 1-2 minutes until it is just starting to wilt. Add in the veggies, and mix well.
- Let the hash crisp up then remove from pan and divide between 4 plates. Top with your choice of egg and serve hot!
© 2022 Copyright A Li\'l Bit of Spice
Chickpea Avocado Salad
This chickpea salad is a refreshing summer salad filled with fresh produce. It tastes great served as a side salad or your main lunch meal. Best of all, you don’t need to make a special dressing for this salad.
Continue reading “Chickpea Avocado Salad”
Back to School Dinners Made Easy
My oldest is going off to 1st Grade on Tuesday. I still can’t get over the fact that she is in grade school. When did she grow up? The school season starting also means sports, after school activities, homework, loads of laundry, and the list goes on. As much as I love cooking, on many of these nights, I’ll be looking for a nutritious but quick meal. And definitely meals that the kiddos are going to eat. I’ve compiled below some of our favorite family approved recipes. The best is that most of these take about 30 minutes to prepare so you can focus on homework, preparing lunch for the next day or spending time with your family.
Click on the recipe title below each image to get the recipes!
Easy Chicken Ramen with GF Noodles
Skinny Skillet Veggie Enchiladas
Butternut Squash and Lentil Salad
Middle Eastern Vegan Protein Bowl
Sprouted Moong Beans Sabzi Gujarati Style
One Pan Baked Salmon and Rainbow Veggies
Italian Stuffed Artichoke with a Garlic Cayenne Dip
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
Back to School Breakfast on the Go!
Summer is practically over in less than a week for us. I’m going to miss the lazy mornings, the relaxed schedules, and eating pancakes and french toast for breakfast. I’m looking forward to having a regular schedule in the mornings but planning them out will take some effort.
If you are looking for easy and healthy breakfasts then you’re in the right place! I’ve compiled some of our favorite breakfast recipes below. There are several chia pudding recipes as that has become a family favorite lately. Others, like the Apple Pie Oatmeal takes 3 minutes in the Instant Pot. I also like to make Almond Butter Breakfast Bars and Breakfast Oat Muffins over the weekend for on the go days.
If you want to see certain recipes on the blog, leave a comment below. I would love to create recipes for you!
Back to School Lunch Ideas
Last year, I had this beautiful plan of meal planning and prepping during the school week. The goal – to provide as many nutritious and yummy meals as I possibly could for the family. By May, I gave in to grilled cheese and mac and cheese being on the weekly rotation too often. I did have a great run of healthy meals most of the year though which empowers me to write another Back to School blog post. Continue reading “Back to School Lunch Ideas”
How to Cook Brown Rice
When I first started making brown rice, I was a bit intimidated. I can cook Basmati rice with my eyes closed but when it comes to brown rice, the ratio to water is different, cook time is different, and sometimes, there is a chewy bite to brown rice. I felt so out of my element.
I have tried multiple ways to cook brown rice and this recipe has become my fail-proof method. Even better, I’ve nailed both stove top and Instant Pot methods so you can choose what works for you.
Having rice in the fridge has helped me on numerous occasions. I can use it to make Pineapple Fried Rice, serve it on the side with a salmon, serve it up with lentils and so much more.
WHAT IS BROWN RICE?
Brown rice is actually rice with the hull still on it making it a whole grain. The germ and bran are in there too which gives it a chewy texture and nutty flavor. Because brown rice has the hull, germ, and bran, it takes longer to cook.
BE PATIENT
Trust me. I feel like I’m constantly on the go, but this one recipe will make you stop and smell the roses. And it’s worth it. All you have to do is keep the cover on the saucepan and not mess with it. Once it’s done cooking, let it rest. Just like all meats, rice also wants a little rest after spending all that time cooking to perfection. The additional 5 minutes of steam will make the rice fluffy and soft.
*Pro Tip: Start your rice first then work on dinner. Your rice will cook in the background while you get everything else done and not have to wait much.
HOW DO I SERVE BROWN RICE?
So many options! Try one of the following:
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
Pineapple Fried Rice
Zucchini Moong Dal
Mahi Mahi with Garlic Lemon Sauce
Instant Pot Rajma (Kidney Beans)
Instant Pot Black Eyed Peas Curry
How to Cook Brown Rice
July 29, 2021
Category
Vegetarian
Persons
4
Cook Time
40 minutes
Wait Time
5 minutes
Total Time
40 minutes
Ingredients
- 1 c brown rice, rinsed
- 2 c water
- 1/2 tsp salt
Instructions
For Stovetop:
- Combine rice, water, and salt in a medium saucepan (about 2qts).
- Bring to a boil on high then reduce to simmer for 35-40 minutes.
- Turn off stove, cover and steam for 5 minutes.
- Remove lid and fluff with a fork.
- Serve hot with your favorite meal.
For Instant Pot:
- Combine rice, water, and salt in Instant Pot.
- Cover and position vent to sealing.
- Set Manual Pressure for 20 minutes.
- When the timer beeps, NPR (natural pressure release) for 10 minutes.
- Release the remaining steam by changing the vault to venting position.
- Open lid and fluff rice with a fork.
- Serve hot with your favorite meal.
© 2022 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice. Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family. Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice”
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
July 15, 2021
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
- Start the instant pot in sauté mode and add oil.
- Once it is heated, add cumin seeds and asafoetida.
- 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.
- Add tomatoes, turmeric, cayenne, cumin, coriander, and salt. Mix well and saute for 2 minutes.
- Add the washed dal and water. Mix well.
- Press Cancel and close the lid with vent in sealing position.
- 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).
- 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.
- Serve hot with Rice, Naan, or Roti.
© 2022 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:
