People sing the Instant Pot’s praises, and rightfully so. It can boil eggs, bake bread, cook lentils, steam veggies, and even make yogurt through the press of a few buttons. You can use it to t can simmer, saute, pressure cook. Given all this, I’m at a loss to explain why, in the year and a half that I’ve owned it, I’ve only used it a total of 3 times, once to make this yummy butter chicken.
I’ve heard proportions are key for the instant pot, as they likely are for most recipes. I have never been good about measuring ingredients, but decided to make this purely vegetarian dal for my mom who was visiting and for my son who I’m exposing to all kinds of food. I’m pleased to say the dal turned out absolutely delicious, despite my minor indifference to lentils.
Check out Piping Hot Curry for the full recipe. I didn’t make rice together with the dal because I couldn’t find the trivet. The proportions of spices and water were just right. Though it initially seemed like the dal was too watery, it thickened within a few minutes of resting. Will definitely make this again, maybe with different dals and veggies added to the mix.