Dahl

 Rebecca Barodin, In These Stilettos   2020-03-26  Comments General, Vegan & Vegetarian
Rebecca Dahl

This warm, comforting Dhal is the perfect recipe for a pick me up.


"Dhal used to take a good hour or so to cook on the stove, with constant supervision to make sure it doesn’t burn. Cooking Dhal in my Instant Pot had honestly revolutionised the way I make it, and I will never do stove top again!"


Prep Time:
10 mins
Cook Time:25 mins
Serves:


1 medium Onion finely chopped
1.5 cups red lentils (oil dhal)
1 Medium chicken (cut into pieces)
1 cinnamon Stick
2 cardamom Pods
1 tsp whole cumin seeds
3 grated tomatoes
2 tsp ginger garlic paste
1/2 tsp tumeric
1 tsp chilli powder
1 whole green chilli (slit)
1.5 tsp salt
1.5 tsp cumin/coriander mix


Marinade chicken with ginger/garlic masala.


Switch your Instant Pot onto Saute mode. Braise your sliced onion in oil, with cumin seeds, cinnamon stick and whole slit chilli, cardamom pods.


Add in your 1.5 cups red lentils. Add in your spices: salt, red chilli powder, cumin/coriander mix, tumeric. Add in your grated tomatoes. Add in your chicken pieces.


Pour over approx 2.5 cups of water, and make sure there is no dhal stuck on the bottom, otherwise the "burn" function will come up. Set to pressure cook for 25 minutes, with a 5 minute natural release.


Open the lid and de-bone any chicken if need be. If you prefer your dhal smoother (we do), you can blend it a little with a hand blender.


Serve with some thin sliced, cripsy potatoes (aloo fry), rice and some kachumber (cucumber, onion, tomato and coriander).


For more delicious Instant Pot recipes, head to the link below:

https://inthesestilettos.com/category/recipes/

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