Lockdown InstantPot Dhal
This week we got a great delivery from Grainger Market, salad, fruit and an Indian Cookbox from Hector Hall. I’ve always loved dhal, it’s great comfort food. There’s an excellent recipe in Completely Perfect: 120 Essential Recipes by Felicity Cloake which I adapted to use the magic InstantPot. I used ground ginger because I was keeping my fresh ginger
You will need
For the sweet and sour pork
- An onion, the size of a cricket ball, finely diced
- 5 fat cloves of garlic, peeled and fine sliced
- 3 fresh chillis (I think mine were birdseye)
- A blob of butter the size of a gold ball
- A cup of yellow split peas
- A heaped teaspoon of black mustard seeds
- A heaped teaspoon of cumin seeds
- A heaped teaspoon of ground ginger
- A heaped teaspoon of salt
Do
- Cook the onions and garlic on saute mode for a good ten minutes or so with the butter
- Add all the rest of the ingredients and stir and sizzle for a couple of minutes
- Add three times the volume of peas of hot water
- Pressure cook for 30 minutes
- Season (I needed about a teaspoon of salt)
Result
Gently spiced, not quite smooth, just rich enough from the butter
