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Instant pot dal

Instant Pot Dal

Recipe by Positive Gut - positivegut.com

Recipe for an instant pot dal. Savoury and warming, the perfect meal for a cold winter day. The recipe is also gluten-free!
Prep Time 15 mins
Total Time 30 mins
Servings 4 portions

Ingredients
  

  • 300 g brown rice
  • 250 g red lentils soak overnight in a bowl with water
  • 250 g broccoli
  • 200 g spinach
  • 3 tomatoes
  • 3 tbsp olive oil
  • 600 ml water boil in advance and have it ready (hot)
  • 1,5 tsp ground cumin
  • 1 tsp ground mustard seed
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 smoked mackerel
  • mango chutney keep it to a minimum, very sugary.. but soooo tasty!

Instructions
 

  • Soak the red lentils overnight or during the day in a bowl with water.
  • Once you're ready to start cooking. Put a pot on the fire and start boiling the rice following the instructions on the package. They will be done around the same time your dal is ready.
  • Put the multicooker on sauté mode. Cut the broccoli, tomato and spinach into small pieces. Once the multicooker has heated up, add the oil and add the cumin and mustard and then add the broccoli. Cook for 2-3 minutes, add the spinach and let it wilt. Then add the tomato and the turmeric and mix it all together.
  • Drain the red lentils and add them to the multicooker. Add the boiled water and give it a stir.
  • Cancel the sauté mode, close the lid of the multicooker. Press manual, high pressure, make sure the pressure release valve is closed and cook for 10 minutes. Once it's done, leave it to rest for about 5 minutes and then release the pressure.
  • Add the garam masala and mix it thoroughly.
  • Clean the smoked mackerel and make sure to get as many bones out as you can. With smoked mackerel the insides are usually already taken out, so just split the fish down the middle, cut the head off and most of the grates can just be taken out in 1 go with the spine in the middle. Check the rest of the fish for bones that are left in the flesh.
  • Serve the rice with the dal, smoked mackerel and a spoonful of mango chutney. What a feast!