All my recipes on this blog are vegetarian and written out as a single serving using 21-Day Fix measurements (except for the Instant Pot recipes). I would definitely suggest doubling or quadrupling the recipes and then just dividing up the portions into 2-4 containers and then freezing them for easy access!
Monday, February 29, 2016
Instant Pot Tadka Dal
This makes about 4 servings. For 21 Day Fix, each serving is 1 red, 1/2 green, and 1/2 teaspoon for vegetarians. For non-vegetarians, it is 1 yellow, 1/2 green, and 1/2 teaspoon.
1/2 cup toor dal (oily yellow lentils)
1/2 cup moong dal (split mung beans)
1 large tomato, chopped
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon ginger root, minced
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon garam masala
1/2 teaspoon red pepper flakes (or to taste)
2 teaspoons olive oil
1. Put the lentils, tomato, 1/2 of the chopped onions, garlic, ginger, cumin seeds, turmeric and salt into the Instant Pot. Fill up the canister with water to the 3 cup mark. Use the manual setting and pressure cook with the vent closed at high pressure for 15 minutes. Allow pressure to drop naturally for 10 minutes and then do a quick-release
2. Open lid carefully and keep warm.
3. While lentils are cooking, heat the oil in a small skillet. Add the other 1/2 of the chopped onions and cook, stirring often, until they are translucent. Add the red pepper flakes and the garam masala to the skillet and stir.
4. Stir in the onion mixture into the lentils. Squeeze the lemon juice into the dal and serve on its own or over brown rice!