A traditional Indian recipe for basmati rice with red lentils or Mung Dal, easy to digest, packed with fiber and warming spices. Perfect for the cold season.
* **Servings:** 4
* **Prep Time:** 5 minutes
* **Cook Time:** 10 minutes
* **Total Time:** 25 minutes
**Ingredients:**
* 1/2 cup long grain white basmati rice
* 1/2 cup quick cooking lentils (such as split Red lentils or Mung Dal)
* 1 tsp oil
* 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
* 1/2 onion, finely chopped
* 2 cloves of garlic, finely chopped
* 1 inch ginger, finely chopped
* 1 green Chili, chopped
* 1 bay leaf or 6 curry leaves (optional)
* Various spices (coriander powder, ground cumin, garam masala, turmeric, cayenne)
* 1 tomato, chopped
* 1 to 2 cups chopped vegetables
* Salt and water
**Instructions:**
1. Wash and soak lentils and rice in hot water for 15 minutes.
2. Heat Instant Pot on saute, add oil, and cook cumin or mustard seeds for half a minute.
3. Add onion, chili, garlic, ginger, and a pinch of salt, and cook for 2 minutes.
4. Add ginger and spices, and mix in.
5. Add tomato and cook for 3 minutes, mashing larger pieces.
6. Drain and add lentils, rice, water, salt, and veggies, and mix well.
7. Pressure cook for 3-6 minutes (depending on desired consistency).
8. Quick release pressure, and fold in chopped cilantro and lemon juice.
**Tips and Variations:**
* Add any blend of veggies (e.g., carrots, zucchini, cauliflower, spinach)
* Be careful not to burn spices to avoid bitterness
* Substitute white basmati rice with other whole grains (e.g., quinoa, amaranth)
* **Servings:** 4
* **Prep Time:** 5 minutes
* **Cook Time:** 10 minutes
* **Total Time:** 25 minutes
**Ingredients:**
* 1/2 cup long grain white basmati rice
* 1/2 cup quick cooking lentils (such as split Red lentils or Mung Dal)
* 1 tsp oil
* 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
* 1/2 onion, finely chopped
* 2 cloves of garlic, finely chopped
* 1 inch ginger, finely chopped
* 1 green Chili, chopped
* 1 bay leaf or 6 curry leaves (optional)
* Various spices (coriander powder, ground cumin, garam masala, turmeric, cayenne)
* 1 tomato, chopped
* 1 to 2 cups chopped vegetables
* Salt and water
**Instructions:**
1. Wash and soak lentils and rice in hot water for 15 minutes.
2. Heat Instant Pot on saute, add oil, and cook cumin or mustard seeds for half a minute.
3. Add onion, chili, garlic, ginger, and a pinch of salt, and cook for 2 minutes.
4. Add ginger and spices, and mix in.
5. Add tomato and cook for 3 minutes, mashing larger pieces.
6. Drain and add lentils, rice, water, salt, and veggies, and mix well.
7. Pressure cook for 3-6 minutes (depending on desired consistency).
8. Quick release pressure, and fold in chopped cilantro and lemon juice.
**Tips and Variations:**
* Add any blend of veggies (e.g., carrots, zucchini, cauliflower, spinach)
* Be careful not to burn spices to avoid bitterness
* Substitute white basmati rice with other whole grains (e.g., quinoa, amaranth)
For 6qt
- 1lb bag of peas
- 48oz broth (1.5 cartons)
- 3-4 medium carrots chopped
- 3 celery stalks chopped
- 1 medium onion diced
- 4 strips bacon
- 5 garlic cloves smashed
- 2 tbsp ginger chopped
For 3qt use
2 cups peas
32 oz broth + 8oz after pressure cook if thick
1-2 carrots
1 medium onion
3 strips bacon
3 garlic cloves whole
3 inch chopped ginger
- 1lb bag of peas
- 48oz broth (1.5 cartons)
- 3-4 medium carrots chopped
- 3 celery stalks chopped
- 1 medium onion diced
- 4 strips bacon
- 5 garlic cloves smashed
- 2 tbsp ginger chopped
For 3qt use
2 cups peas
32 oz broth + 8oz after pressure cook if thick
1-2 carrots
1 medium onion
3 strips bacon
3 garlic cloves whole
3 inch chopped ginger
