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By :The Instant Pot Bible by Bruce Weinstein |
Course | Main Course |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Rice & Pastas |
Duration | 30-60 min |
Diet | Low Carb, Low Sodium |
Cooking Technique | Max Pressure Cook, Pressure Cook, Sauté |
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
6 servings
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Ingredients
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Beyond
• If you want to have the “full bean” experience (and a less thick curry), substitute dried black-eyed peas for the red lentils.
• Serve the curry with packaged na’an or other flatbreads.
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Put everything together; started the instapot and relized there were only 2 lentils listed in the ingredient list! Did see reference to Chana Dal in the directions…disappointed I did not see that sooner…so while the flavor was good, this was basically lentil soup
Very tasty, i like the explanation of why the substitutions are better! Would give five stars if it wasn’t that the chana dal are not listed as an ingredient, but they show up as a surprise ingredient in the instructions. Fortunately i had some and figured on half a cup.
Worked great for me in terms of texture when I went with 2/3 cup of each lentil and a total of 3 1/2 cups water… but, I also used three roma tomatoes and one-third of an orange pepper. My takeaway is that this is a versatile recipe!
Why not fix this recipe and add the chana dal to the ingredient list.
What is Chana Dal? And why is it not listed as an ingredient?