October 23, 2020 Dal and Vegetables

I was jonesing for indian food.  It was getting late, and we had a zoom call at 6.  Instant pot to the rescue!

I grabbed some moong dal, and cleaned out the fridge of veggies: 1/2 a head of cabbage, celery, bell peppers, zucchini, onions, garlic, ginger, jalapenos and a can of tomatoes.  Dinner!

I first rinsed the dal and held on the side.  I chopped the veggies into large pieces so that they don't disintegrate.  Even with my large pieces, most of the veggies were now sauce!

Spices:  cumin seeds, mustard seeds, turmeric, Kashmiri chili powder, ground cumin, ground coriander, garam masala, and veggie masala powder.

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Method

1.  Make garlic ginger paste by putting equal amounts of garlic and ginger into a mini processor and grind to a paste.  Hold on the side

2.  Heat instant pot on saute and when hot add 1-2 T of ghee (or olive oil) and then add cumin seeds and mustard seeds.  Let sizzle until they start to pop.

3.  Add garlic ginger paste and let sizzle a bit.  Then add turmeric and chili powder and stir to combine.  Cancel saute.

4.  Add dal to the pot and mix well, add veggies and try to mix as best you can.  

5.  Sprinkle 1 - 2 T of the vegetable masala mix along with ground cumin and coriander.  Dump 14 oz canned tomatoes over the top, try to stir and rinse can 1/2 can  left over wine and 1/2 can water and add that to the mix.  

6.  Close lid, set pressure for 8 minutes.  Let pressure release naturally

7.  Taste.  It may need salt depending on your masala mix.  Adjust and enjoy.