Instant Pot Dal with Chhonk
Dal is a wonderful way to get more beans in your diet. I use to think it was rather bland, but this version has a spice kick. You could even add double Chhonk! Serve over short grain rice and add some roasted veggies for a quick lunch. I love that this recipe is easy to make and doesn't require any babysitting, thanks to the Instant Pot. Don't forget to add more lime juice to any leftovers after you've reheated them.
1 cup lentils
1 bay leaf
1 tsp turmeric
1 tsp salt
2 Tblsp fresh lime juice
2 Tblsp butter
2 tsp cumin seeds
1/2 tsp chile powder
1/4 tsp asafetida
1 bay leaf
1 tsp turmeric
1 tsp salt
2 Tblsp fresh lime juice
2 Tblsp butter
2 tsp cumin seeds
1/2 tsp chile powder
1/4 tsp asafetida
In your instant pot, combine lentils, bay leaf, turmeric, salt and 3 cups of water. Cook on manual high pressure for 20 minutes. Let sit until the pressure releases, about another 10-15 minutes. Add lime juice and stir.
Meanwhile make the Chhonk spice mix. In a small frying pan, melt the butter, add the cumin seeds and cook until they sputter and brown, just a few seconds. Stir in the chile powder and asafetida. Pour over the dal, mix and serve.