Instant Pot Carrot and Cabbage Dal
This Instant Pot Carrot and Cabbage Dal is the creamiest and tastiest comfort food you will ever taste! It is so healthy and can be eaten just by itself like a soup! Of course, the most common way to eat it is with some rice and a dollop of ghee on top. Yum!
There are so many different kinds of lentils but I think Moong Dal is the creamiest of them all! It is the Dal of choice when making Kichidi which is just moong Dal and Rice cooked together. It is very common comfort food made in most Indian’s homes.
This is an everyday kind of recipe, which is easy to make, now made easier with the instant pot!
I love the Instant Pot, it is easily one of the top gadgets in my kitchen, I have many easy Instant Pot recipes on my blog, here they are if you would like to check them out:
What are the Ingredients for this Instant Pot Carrot and Cabbage Dal?
(Exact quantities of each ingredient are given in the recipe card below)
Moong Dal – Yellow split Moong Dal
Carrots
Cabbage
Onion
Tomato
Ginger
Green chilies
Turmeric powder
Salt
Cilantro leaves for garnish
For seasoning:
Ghee, Cumin Seeds & Asafoetida
How do you make this Instant Pot Carrot and Cabbage Dal?
- Wash the moong Dal and add it to the Instant Pot, add about 3 cups of water.
- Chop onions, tomato, ginger, slit the green chili, chop carrots, and cabbage. ( the carrots and cabbage can be chopped into big pieces so they do not become mush but keep their shape.
- Next, add all the above ingredients to the dal and water.
- Put in 1/2 Tsp of turmeric powder. Stir and close the instant pot. Pressure cook on high for 6 minutes.
- Once the Instant Pot beeps after it’s done, press cancel. After 15 minutes once the pressure comes down, open the Lid of the Instant Pot.
- Add salt to taste.
- In a seasoning pan or a small frying pan, add 1 tablespoon of ghee. When it is hot, add the cumin seeds and a pinch of asafoetida. Switch off the flame and immediately pour this onto the Dal. Your delicious creamy Dal is ready! Garnish with chopped cilantro and Enjoy it with rice, quinoa, paratha, or roti.
Some delicious sides that go with this are:
Instant Pot Carrot and Cabbage Dal
Comfort food at its best! Creamy and delicious yellow split moong dal with vegetables.
Ingredients
- ½ cup Yellow split moong dal
- ¼ onion (chopped)
- 1 tomato (chopped)
- 1 inch ginger (chopped)
- 1 green chili (slit)
- 1 carrot (cut in big pieces)
- ¼ cabbage (cut in big cubes)
- ½ tsp turmeric powder
- Cilantro for garnish
For seasoning
- 1 tsp cumin seeds
- ⅛ tsp Asafoetida
Instructions
- Wash the moong dal 2 or 3 times, add it to the Instant Pot with 3 cups of water.
- Chop the onion, tomato, ginger, chili, carrots, and cabbage.
- Add the above-chopped ingredients along with turmeric powder to the Instant Pot. Mix well.
- Close the Instant Pot and pressure cook on high for 6 minutes.
- Once the Instant Pot beeps after it is done, press cancel.
- After about 15 minutes the pressure would have released. Open the Pot. Add salt to taste. If you want you can add more water. Mix and transfer the dal into a serving dish.
- In a seasoning pan or a small frying pan, heat a tablespoon of ghee. When the ghee is hot, add the cumin seeds and asafoetida.
- Immediately put this seasoning into the dal.
- Garnish with Cilantro, your delicious dish is ready!
Notes:
- This Dal can be made without the vegetables too.
- Using ghee is recommended as it really enhances the taste of the Dal. But if you do not have any, any flavorless cooking oil can be used.
- This Dal will thicken as it sits, so when re-heating add water to it.
- Some other choices of vegetables are green beans, broccoli, spinach, and zucchini.
- Use more chilies if you like it spicy. I usually take out the chili before serving. You can also sprinkle some red chili powder on top.
- Asafoetida is optional but it adds to the flavor of the Dal. It is available in any Indian grocery. You can read all about asafoetida here and learn about its health benefits.
Hope you will try out this simple yet satisfying Instant Pot Dal. If you do please leave a comment or rate the recipe below. Thank you from the bottom of my heart for just being here!! Do stay awhile and check out my other posts.
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Have a wonderful day!
Photo by Christin Hume on Unsplash
Instant Pot Shrimp Pulao
This Instant Pot Shrimp Pulao is a one-pot meal for a lazy Sunday morning or just any lazy day!
It has shrimp, vegetables, and rice, so it is an all-around kind of dish. You have protein, carbs, and fiber in one pot. What else could you ask for?!
It’s a dish your whole family will love, as always you can make it more or less spicy according to your family’s taste.
If you do not have an Instant Pot, a pressure cooker can be used.
What are the Ingredients for this Instant Pot Shrimp Pulao?
(Exact measurements of each ingredient are in the recipe card below)
Shrimp – I used jumbo shrimp which was deveined and took the tails off.
Onion
Tomato
Cilantro
Mixed vegetables – the vegetables I used were carrots, green pepper, peas, and potatoes.
To marinate shrimp:
Ginger garlic paste
Kashmiri Chili powder
Turmeric powder
Garam masala powder
Salt
Whole spices:
Cumin seeds
Cinnamon stick
Cardamom pods
Cloves
(Disclaimer: This post contains affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and know to be of great quality. Thank you for your support!)
How do you make this Instant Pot Shrimp Pulao?
Marinate the shrimp with the ingredients mentioned above and keep them aside.
Slice the onions and tomatoes and chop all the vegetables.
Heat up the Instant Pot on sauté mode. Add the ghee, when it is hot, add the whole spices.
Next, add the onions and fry well till lightly browned, add sliced tomatoes.
After the tomatoes turn soft, add the vegetables and shrimp. Stir well. Add some salt.
Add in the washed and drained rice. Mix gently.
Put in 1 1/2 cups of water for every cup of rice. I used 2 cups, so I used 3 cups of water. Mix and taste, if needed add more salt.
Close the Instant Pot and set it to high pressure for 4 minutes.
When the Instant Pot beeps after it comes to full pressure and 4 minutes is done, switch it off.
Set a timer for 10 minutes, once your timer goes off, you can release the pressure and open the Instant Pot.
Mix the Pulao gently, and transfer to a serving dish. Garnish with chopped cilantro. Your delicious shrimp Pulao is ready.
Enjoy with some Raita or just plain yogurt!
Notes:
You can use cooking oil in place of ghee, but ghee is recommended.
To add more spice, put in a few green chilies with the tomatoes.
Adding the right amount of water is key to your pulao coming out well. Use the same cup measurement for both the rice and water. For every cup of rice, add 1 and a half cups of water.
If you are a vegetarian, leave out the shrimp and just use vegetables and maybe marinated paneer or tofu. I have an Instant Pot mixed vegetable rice that you can find here.
Do check out my other Shrimp recipes:
Honey Garlic Shrimp Fried Rice
Instant Pot Shrimp Pulao
A one-pot meal of delicious marinated shrimp with Basmati Rice and mixed vegetables.
Servings 4
Ingredients
- 30 Jumbo Deveined Shrimp, tails off
- 2 cups Basmati Rice washed and drained
- 1/2 Onion sliced
- 1 Tomato sliced
- 2 tbsps Ghee
- 5-6 sprigs Cilantro chopped
- 1½ cups Mixed Vegetables (carrots, bell peppers, cauliflower, green beans, peas, broccoli, potatoes, etc.)
- ½ tsp salt
To marinate shrimp
- 1 tsp ginger garlic paste
- 1 tsp Kashmiri Chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala powder
- ½ tsp salt
Whole spices
- 1 inch cinnamon stick
- 2 cardamom pods
- 3 cloves
- 1 tsp cumin seeds
Instructions
- Marinate the cleaned shrimp with the ingredients mentioned above.
- Slice the onions and tomatoes. Chop the cilantro.
- Press the saute mode on the Instant Pot and add in the ghee.
- Once the ghee is hot, add the whole spices.
- Add the sliced onions, fry them till slightly brown.
- Add the tomatoes, when they turn soft, add the marinated shrimp and chopped vegetables.
- Mix it well. Add drained rice and 3 cups of water.
- Add salt.
- Close the Instant Pot and cook on high pressure for 4 minutes.
- After the Instant Pot beeps, press cancel.
- Set a timer for 10 minutes, after that release the pressure and open the lid.
- Mix gently and transfer to a serving dish.
- Garnish with cilantro and enjoy your Instant Pot Shrimp Pulao with some Raita or plain yogurt.
If you try out this recipe, let me know if you liked it by leaving a comment down below. Thank you so much for being here and come back soon as I post new content at least 3 times a week.
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Photo by Morgan Housel on Unsplash
Simple Chicken Curry
I am not kidding this Simple Chicken Curry is the Simplest Chicken Curry you will ever make!!
No onions or tomatoes! No chopping and so quick to put together. Now that I have your attention, you can read on! 🙂
I have to admit sometimes I just want to make something simple that my family loves, but does not take much effort! For those lazy days, this Simple Chicken Curry is a lifesaver.
What are the ingredients for this Simple Chicken Curry?
The chicken is marinated for 15 minutes in turmeric powder, Kashmiri chili powder, ginger garlic paste, salt, and coconut powder.
Chicken – I recommend using chicken thighs because they are much more tender than chicken breasts. You could also use a whole chicken cut into pieces as well.
Kashmiri chili powder – I only use this chili powder as I like its deep red color and its mild taste. You could use regular chili powder.
Ginger garlic paste – I used store-bought ginger garlic paste because of convenience sake. You could use homemade ginger garlic paste.
Coconut powder – I use Maggi coconut powder in my cooking instead of canned coconut milk or making my own from shredded coconut.
This coconut milk powder is so easy to use. You just have to mix the powder with warm water to make coconut milk. You can make thin or thick coconut milk depending on your recipe.
Alternatively, you can use canned coconut milk or make your own with desiccated coconut.
Potatoes – I used one regular Russet Potato cut into 4. ( Optional but recommended)
That’s it!
How do make this Simple Chicken Curry?
Cut the chicken into medium-sized pieces. Marinate for 10 to 15 minutes with Ginger garlic paste, turmeric powder, Kashmiri chili powder, salt, and coconut milk powder.
In a pan, heat a tablespoon of oil. When hot, add the marinated chicken. Stir well and fry for a few minutes. Add about 1/2 cup of water. Cover and let it cook.
I added one potato cut into 4 pieces., I love adding potatoes to all my curries as they soak up all the flavors of the Curry.
After about 15 minutes, the chicken and potatoes should be cooked. Check for salt and if it needs a few more minutes, let it cook. Once done switch off the flame. Transfer to a serving dish and add cilantro leaves to garnish.
This chicken curry goes very well with rice, bread, or parathas.
Simple Chicken Curry
The simplest Chicken Curry you will ever make!
Ingredients
- 4 Chicken thighs Cut into medium-sized pieces
- ½ tsp Turmeric powder
- 1 tsp Kashmiri Chili powder (or regular chili powder)
- 1 tsp Ginger garlic paste
- Salt to taste
- 2 tbsp Coconut milk powder (or canned coconut milk/homemade coconut milk)
- 1 tbsp Olive Oil (or any cooking oil)
- 1 Potato (optional but recommended)
- Cilantro for garnishing
Instructions
- Marinate chicken thighs with turmeric powder, chili powder, ginger garlic paste, salt, and coconut milk powder. Leave aside for 15 minutes.
- Heat up oil in a pan, when the oil is hot, add the marinated chicken. Fry for a few minutes.
- Add ½ cup water, mix it well. Add peeled and cubed potatoes. Cover and cook for about 15 to 20 minutes.
- Once the chicken and potatoes are cooked, transfer to a serving dish.
- Garnish with cilantro. Enjoy your Simple Chicken Curry with rice, bread, or parathas.
Notes:
- You can add more or less water for the gravy depending on whether you want more or less gravy.
- If you do not have coconut milk powder. You can use canned coconut milk or make your own coconut milk and add it in at the end after the chicken is cooked. Bring it to a simmer and switch off.
- To enhance the taste you can add some garam masala powder.
- To avoid overcooking the potatoes, You could add the potato after the curry is cooked. Just microwave them with a little water for about 5 minutes, drain, and add to your curry.
Tip: Did you know if there is too much salt in your curry, add a potato, peeled, and cubed. The potato absorbs the extra salt in the curry!
Hope you will try this Chicken Curry. It goes very well with Peas Pulao or Indian Lime/ Lemon Rice.
Also 2 ingredient Naan will be a great option!
Please let me know if you do try it out, I would love to hear from you!
Thank you for visiting! I appreciate every one of you for being here.
Have a fantastic day!