DILL LENTILS WITH CHILE AND GARLIC
Suva Ni Bhaji
SERVES 4 PREP: 5 minutes COOK: 25 minutes TOTAL: 30 minutes
Herbaceous dill and rich, creamy moong daal meld together in this hearty dish. Cooking the dill with lentils mellows the distinctive grassy flavor of the herb. In India, this is a common dish to eat after pregnancy, but baby or no baby, this recipe is delicious served with warm paratha or steamed rice.
1 tablespoon ghee or neutral vegetable oil
½ teaspoon black mustard seeds
1 tablespoon minced garlic
1 teaspoon diced hot green chiles
¼ teaspoon ground turmeric
1 pinch hing (asafetida; optional; see this page)
2 cups chopped fresh dill fronds and tender stems
½ cup moong daal, rinsed
1½ teaspoons kosher salt
3 cups water
1 tablespoon besan (gram flour), mixed with ½ cup water
2 teaspoons tamarind concentrate paste (optional)
2 teaspoons grated jaggery or brown sugar (optional)
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the mustard seeds directly to the hot oil at the bottom edges of the pot and cook until they pop, 2 to 3 minutes. Add the garlic, chiles, turmeric, and hing and sauté until the garlic starts to turn light brown, about 1 minute. Add the dill, moong daal, and salt; pour in the water; and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the high Sauté setting and mash the daal with a potato masher. Stir in the besan slurry, followed by the tamarind paste and jaggery and cook until the daal comes to a gentle boil and thickens, 3 to 4 minutes. Press the Cancel button to turn off the Instant Pot.
Ladle into bowls and serve.
VEGAN VARIATION
Use the neutral vegetable oil rather than the ghee.
SWEET AND TANGY LENTILS
Ambat Goad Varan
SERVES 4 TO 6 PREP: 5 minutes COOK: 45 minutes TOTAL: 50 minutes
Traditional Maharashtrian cooking often includes a touch of sugar or jaggery to balance the flavors of a dish. This sweet-and-sour recipe uses toor daal and is developed from my memories of my grandmother’s cooking. Ingredients like hing, curry leaves, and fresh coconut add the authentic flavors to this flavorful daal. Serve with tender and fluffy white rice.
2 tablespoons ghee
1 teaspoon cumin seeds
½ teaspoon black mustard seeds
20 curry leaves (optional)
2 tablespoons minced garlic
2 teaspoons minced hot green chile
½ teaspoon ground turmeric
⅛ teaspoon hing (asafetida; optional; see this page)
1 cup toor daal, rinsed
2 teaspoons kosher salt
4 cups water
2 tablespoons fresh or thawed frozen shredded coconut (optional)
2 tablespoons jaggery, in small pieces, or brown sugar
2 tablespoons tamarind concentrate paste
½ teaspoon garam masala (this page)
½ cup chopped fresh cilantro
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds and mustard seeds directly to the hot oil at the bottom edges of the pot and cook until they pop, 2 to 3 minutes. Add the curry leaves, garlic, chile, turmeric, and hing and sauté until the curry leaves and garlic are aromatic, about 1 minute. Add the toor daal and salt, pour in the water, and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot. Select the high Sauté setting and mash the lentils with the back of a spoon. Stir in the coconut, jaggery, tamarind paste, and garam masala and cook until the daal comes to a full boil and thickens slightly, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot.
Ladle into bowls, sprinkle with the cilantro, and serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
SPICY LENTILS
Daal Fry
SERVES 4 PREP: 5 minutes COOK: 25 minutes TOTAL: 30 minutes
Punjabi dhabas have long been popular roadside stops for travelers looking for a bite to eat. Wooden cots laid under starry skies provide a place to rest and eat, often while Bollywood songs play in the background. My favorite way to end a meal at a dhaba is with an order of daal fry. Simple yellow daal with a smoky, nutty tadka of generous amounts of ghee and whole spices served with jeera rice is comfort food at its best.
TADKA
2 tablespoons ghee
1 teaspoon cumin seeds
⅛ teaspoon hing (asafetida; optional; see this page)
8 garlic cloves, minced
1 or 2 dried Kashmiri red chiles
½ teaspoon Kashmiri red chile powder or another mild red chile powder
DAAL
1 tablespoon ghee or neutral vegetable oil
1 yellow onion, finely diced
1 teaspoon grated fresh ginger
1 teaspoon minced hot green chiles
½ teaspoon ground turmeric
1 plum tomato, cored and diced
½ cup masoor daal, rinsed
½ cup moong daal, rinsed
2 teaspoons kosher salt
3 cups water
RICE
1 cup basmati rice
1½ cups water
1 teaspoon kosher salt
Chopped fresh cilantro for garnish
To make the tadka: Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds and hing directly to the hot ghee at the bottom edges of the pot and cook until the cumin seeds start to sizzle, 1 to 2 minutes. Add the garlic and sauté until it starts to turn golden brown, about 1 minute. Add the red chiles and chile powder and stir to mix well. Press the Cancel button to turn off the Instant Pot. Wearing heat-resistant mitts, lift out the inner pot and transfer the tadka to a bowl. Set aside. Return the inner pot to the housing.
To make the daal: Select the high Sauté setting on the Instant Pot and heat the ghee. Stir in the onion, ginger, green chiles, and turmeric and sauté for 1 minute. Add the tomato, masoor daal, moong daal, and salt; pour in the water; and stir.
To make the rice: In a 1½-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Stir the daal with a spatula. Sprinkle the daal with cilantro, pour the reserved tadka over the top, then ladle the daal into bowls and serve with the rice.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee in the tadka. Use neutral vegetable oil in the daal.
CURRIED WHOLE RED LENTILS
Masoor Musallam
SERVES 4 PREP: 5 minutes COOK: 40 minutes TOTAL: 45 minutes
Here is my take on the classic Awadhi (North Indian) daal known as masoor musallam, which is made with sabut masoor, or whole red lentils. This recipe is especially good at bringing out the rich, nutty flavors of these small, meaty lentils. The addition of jaggery to this dish is very common in some Indian states, as it helps balance the spices and salt. I like to enjoy it topped with a dollop of yogurt, thinly sliced red onions, and cilantro for a light lunch or with steamed rice and parathas for a filling meal.
2 tablespoons ghee
½ teaspoon cumin seeds
1 small yellow onion, finely diced
1 plum tomato, cored and diced
1 tablespoon minced garlic
1½ teaspoons grated fresh ginger
1 cup sabut masoor, rinsed
1 teaspoon ground coriander
½ teaspoon Kashmiri red chile powder or another mild red chile powder
⅛ teaspoon ground turmeric
2 teaspoons Kosher salt
3 to 4 cups water
1 tablespoon grated jaggery or brown sugar
½ cup chopped fresh cilantro
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot ghee at the bottom edges of the pot and cook until they start to sizzle, about 1 minute. Add the onion, tomato, garlic, and ginger and sauté until the tomatoes start to soften, about 2 minutes. Add the masoor, coriander, chile powder, turmeric, and salt; pour in 3 cups of the water; and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the jaggery and as much of the remaining 1 cup water as needed to adjust the curry to your preferred consistency. Taste and adjust the seasoning with salt if needed. Select the Sauté setting and cook until the lentils come to a gentle boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Ladle into bowls, sprinkle with the cilantro, and serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
CURRIED RED KIDNEY BEANS
Rajma
SERVES 4 PREP: 5 minutes COOK: 1 hour, 15 minutes TOTAL: 1 hour, 20 minutes
I call this my “rainy day” curry because I can make it from ingredients I always have on hand. It is also convenient because you don’t need to presoak the dry beans. Kidney beans are nestled in an earthy tomato sauce and cooked to tender perfection. This protein-rich curry is best served with paratha (this page) and Jeera Rice (this page).
1 tablespoon ghee
1 teaspoon cumin seeds
1 cup dried red kidney beans, rinsed
1 small yellow onion, finely diced
1 cup tomato puree
2-inch cinnamon stick
1½ teaspoons kosher salt
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon minced hot green chile
1 teaspoon ground coriander
⅛ teaspoon ground turmeric
4 cloves
2 cups water
½ cup chopped fresh cilantro
REMINDER
Be sure to pick out and discard the whole spices while you eat.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil at the bottom edges of the pot and cook until they start to sizzle, about 1 minute. Press the Cancel button to turn off the Instant Pot. Add the kidney beans, onion, tomato puree, cinnamon stick, salt, garlic, ginger, chile, coriander, turmeric, and cloves; pour in the water; and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting and set the cooking time for 50 minutes.
Let the pressure release naturally; this will take about 15 minutes. Open the pot and stir.
Ladle into bowls, sprinkle with the cilantro, and serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
NOTE
Organic beans or older beans may need an extra 5 to 10 minutes of cooking time.
BLACK-EYED PEAS CURRY
Chawli Chi Usal
SERVES 4 PREP: 5 minutes COOK: 45 minutes TOTAL: 50 minutes
Also known as lobia, this is a lightly spiced, soft-cooked black-eyed peas curry. These legumes are cooked without soaking, yielding fluffy, pillowy beans in a velvety and warming sauce. If you like, stir in a few handfuls of baby spinach in the end to make it a complete one-pot meal.
1 tablespoon neutral vegetable oil
1 small yellow onion, finely diced
1 tablespoon minced garlic
1½ teaspoons grated fresh ginger
1 cup dried black-eyed peas, rinsed
1 plum tomato, cored and diced
1½ teaspoons kosher salt
1 teaspoon Kashmiri red chile powder or another mild red chile powder
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
3 cups water
RICE
1 cup brown basmati rice
1½ cups water
1 teaspoon kosher salt
½ cup chopped fresh cilantro
Select the high Sauté setting on the Instant Pot and heat the oil. Add the onion, garlic, and ginger and sauté until onion starts to turn translucent, about 2 minutes. Add the black-eyed peas, tomato, salt, chile powder, coriander, cumin, and turmeric; pour in the water; and stir to combine.
To make the rice: In a 1½-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 20 minutes at high pressure.
Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Select the high Sauté setting and cook until the curry comes to a gentle boil and thickens, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Ladle into bowls, sprinkle with the cilantro, and serve.
CHICKPEA CURRY
Chole
SERVES 4 PREP: 4 hours COOK: 1 hour, 10 minutes TOTAL: 5 hours, 10 minutes
Chole is the quintessential Indian soul food. This simple recipe achieves an authentic Punjabi chana masala flavor without a store-bought spice blend, and the sauce is full-bodied with bold garam masala and deep tomato flavors. While the Instant Pot can cook dried beans quickly, for this recipe I find that soaking the chickpeas creates a softer and more even texture. Serve with Jeera Rice (this page), bhatura, or parathas (this page).
1 cup dried chickpeas, rinsed
3½ cups water
2 tablespoons ghee
1 teaspoon cumin seeds
1 yellow onion, finely diced
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 tablespoon ground coriander
2 teaspoons kosher salt
1 to 2 teaspoons Kashmiri red chile powder or another mild red chile powder (see Note)
¼ teaspoon ground turmeric
2 plum tomatoes, cored and finely diced, or 1 cup canned diced tomatoes with juice
¼ teaspoon garam masala (this page)
½ cup chopped fresh cilantro
In a bowl, combine the chickpeas and 2 cups warm water and let soak for at least 4 hours or up to overnight. Drain the chickpeas and set aside.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil at the bottom edges of the pot and cook until they start to sizzle, about 1 minute. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the coriander, salt, chile powder, turmeric, and chickpeas; pour in the 1½ cups water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 35 minutes at high pressure.
Let the pressure release naturally; this will take 10 to 20 minutes. Open the pot and stir in the tomatoes and garam masala. Select the high Sauté setting and cook until the tomatoes soften, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Ladle into bowls, sprinkle with the cilantro, and serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
NOTE
Use 1 teaspoon Kashmiri red chile powder for a milder curry, or 2 teaspoons for a spicier curry.
Organic chickpeas or older beans may need an extra 5 to 10 minutes of cooking time.
MIXED LENTILS WITH GINGER AND CHILE
Mom’s Daal
SERVES 4 PREP: 5 minutes COOK: 40 minutes TOTAL: 45 minutes
This comforting dish is based on my family’s recipe for black lentil daal. Over the generations, it has evolved into a mixed lentil daal, resulting in a heartier texture with a toasty, nutty aroma that fills the kitchen. Any combination of split lentils can be used in this recipe, and mixing split lentils with and without skin adds a great texture to this dish. Leave out the hot green chiles if you don’t want it spicy. Serve with hot parathas (this page) or steamed rice.
SPICE PASTE
¼ cup coarsely chopped fresh cilantro
¼ cup water
3 tablespoons fresh or thawed frozen shredded coconut
1 tablespoon minced garlic
1 teaspoon diced hot green chiles (optional)
1 teaspoon grated fresh ginger
DAAL
2 tablespoons ghee
½ teaspoon black mustard seeds
¼ teaspoon ground turmeric
⅛ teaspoon hing (asafetida; see this page)
1 cup assorted split lentils (see Note), rinsed
2 teaspoons ground coriander
½ teaspoon ground cumin
Kosher salt
3 to 4 cups water
½ cup chopped fresh cilantro
To make the spice paste: In a small food processor, combine the cilantro, water, coconut, garlic, chiles, and ginger and process until a thick paste forms. Set aside.
To make the daal: Select the high Sauté setting on the Instant Pot and heat the ghee. Add the mustard seeds directly to the hot oil at the bottom edges of the pot and cook until they pop, 2 to 3 minutes. Add the turmeric, hing, and the spice paste and sauté until aromatic, about 1 minute. Add the lentils, coriander, cumin, and 1½ teaspoons salt; pour in 2 cups of the water; and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally, this will take 10 to 15 minutes; open the pot and stir in the remaining 1 cup water for a thicker daal or 2 cups water for a thinner daal. Taste and adjust the seasoning with salt if needed. Select the high Sauté setting and cook until the daal comes to a gentle boil, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. The daal will thicken as it cools.
Ladle into bowls, sprinkle with the cilantro, and serve.
VEGAN VARIATION
Substitute neutral vegetable oil or coconut oil for the ghee.
NOTE
Use whatever combination of mixed lentils you prefer, but I suggest a variety, such as chilka moong daal, chana daal, masoor daal, chilka urad daal, and moong daal.
CREAMED BLACK LENTILS AND RED KIDNEY BEANS
Daal Makhani
SERVES 4 PREP: 5 minutes COOK: 1 hour, 5 minutes TOTAL: 1 hour, 10 minutes
The Instant Pot’s Bean/Chili setting is a game changer for this restaurant favorite, which would otherwise be a lengthy process and require the beans to be soaked in advance. This rich, creamy tomato-based daal has incredible depth and tastes even better the next day. Best of all, with the Instant Pot, it is now easy to pull off for a weeknight feast. Serve with steamed rice or naan.
½ cup dried sabut urad, rinsed
¼ cup dried red kidney beans, rinsed
1 plum tomato, cored and diced
1 small yellow onion, finely diced
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 teaspoons kosher salt
¼ teaspoon ground turmeric
3 cups water
1 teaspoon Kashmiri red chile powder or another mild red chile powder
½ teaspoon garam masala (this page)
1 tablespoon dried fenugreek leaves
½ cup heavy cream
½ cup chopped fresh cilantro
Combine the sabut urad, kidney beans, tomato, onion, garlic, ginger, salt, turmeric, and water in the Instant Pot and stir to mix.
Secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting and set the cooking time for 45 minutes.
Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot.
Stir in the chile powder and garam masala. Crush the fenugreek leaves with the palms of your hands to release the aromas and then stir them into the daal along with the cream. Select the Sauté setting and cook until the daal comes to a gentle boil and thickens slightly, about 5 minutes. Press the Cancel button to turn off the Instant Pot.
Ladle into bowls, sprinkle with the cilantro, and serve.
NOTE
Organic beans or older beans may need an extra 5 to 10 minutes of cooking time.