Month: February 2026

Categories
Food Recipes

Instant Pot Mung Bean

INGREDIENTS

  • 1 cup whole mung beans
  • 2.5 cups of cold water
  • 1/4 tsp of turmeric powder
  • 1/4 tsp Himalayan pink salt

FLAVORING

  • 1 Tbsp avocado oil
  • 1/2 tsp cumin
  • 1 tsp fresh ginger finely chopped
  • 1 tsp coriander powder

INSTRUCTIONS

  1. Add mung beans to the Instant Pot with 2.5 cups of cold water. Add turmeric powder and a pinch of salt.
  2. Cook under pressure for 10 minutes. Natural release for 15 minutes.
  3. In a small skillet, heat the avocado oil, cumin seeds, and ginger. Add the coriander powder. Sauté for about 30 seconds, until you can smell the aroma.
  4. Transfer the spiced oil from the skillet into the cooked dal. Stir well. Turn the heat to low and thin with water to the desired consistency. Add salt to taste. Simmer for 2-3 minutes on low heat to marry the flavors together.
  5. Turn off heat and stir in cilantro and fresh lemons.
  6. Serve with basmati rice (Drizzled with olive oil)

See: https://www.butteredveg.com/whole-mung-dal-with-cumin-ghee-and-turmeric/

Categories
Food Health

Instant Pot Yellow Dal

INGREDIENTS

  • 1 cup yellow split peas
  • 3 cups water
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • TEMPERING (Tadka)
  • 2 Tbsp oil
  • 1 tsp cumin
  • 1 small oinion, finely chopped
  • 1/2 tsp chili powder
  • 2 cloves garlic, sliced

DIRECTIONS

  1. Add peas, water, turmeric, and salt to Instant Pot
  2. Cook on high pressure for 15 minutes
  3. Natural release for 10 minutes
  4. Whisk the dal to make it creamy
  5. Make Tempering while the peas cook. Heat oil in a small pan on stovetop
  6. Add cumin seeds (let them sizzle). Add onions and garlic. Fry until golden brown. Stir in chili powder.
  7. Pour the sizzling hot oil mixture over the cooked dal.