Vegan InstantPot Chickpea Lentil Dal
Vegan InstantPot Chickpea Lentil Dal
This recipe is a family favourite. The parsley-raisin chutney to go with, is a must, gives it a sweet twist. I wanted to create a simple and healthy meal. All the recipes I used to make this delicious looking dish are linked below.
Equipment
- InstantPot
- Cutting Board
- Knife
Ingredients
- 2 med. Yellow Onions (sliced into thin strips)
- 2 heads Garlic
- 1 2" piece Ginger (peeled and diced)
- 2 Tablespoon Curry Powder
- 1/2 teaspoon Cayenne Pepper
- 6 cups Water
- 2 cups Dried Chickpeas
- 1 Vegetable Cube
- 1 1/2 cups Dried Red Lentils (rinsed and drained)
Instructions
- Use the sauté functions to cook the onions with the oil. After the onions are golden brown (5 mins) throw in the ginger and garlic and cook for another minute.
- Add the seasoning to the sautéed veggies and mix well. Pour in the water and throw in your remaining ingredients. Stir to combine.
- Set the InstantPot to pressure cook on medium, high for 35 minutes.
- You can also make some homemade naan and parsley-raisin chutney to serve, while your waiting. I've left you links down below to both these delicious recipes.
- Once the time is up, release pressure and serve hot with the naan and chutney. (We also enjoy basmati rice too if you don't have naan.)
- ENJOY!!
Arvin and Megan create
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