Instant Pots are an amazing addition to any kitchen and make cooking a breeze. This recipe is specifically designed for an Instant Pot and takes very little preparation and time, but delivers restaurant quality Indian food right from your kitchen. There are a few different ways to save time when making this dahl by using diced frozen onions/squash and prepping your spices in a mason jar. So let's get to it and make some vegan, salt-free, oil-free, and sugar-free Instant Pot Dahl!

Don’t worry about your Instant Pot being the correct size for the recipe as a six quart Instant Pot is the perfect size.

Simply start by adding the red lentils to the Instant Pot. If the lentils are too starchy you can rinse them, but it is not an integral step. Next, toss the chopped yellow onion and the butternut squash into the pot with the lentils.

We highly recommend using frozen diced onions and butternut squash as it is much easier to work with and saves time. Do not worry about the textures or size of the ingredients as they will soften and mix together. If you only have fresh onions or butternut squash that is perfectly fine!

It’s time to spice up this dahl! Add the garlic powder, ginger powder, cumin, turmeric, and coriander powder, curry powder. If you would prefer your dish to be spicy add the Indian chile powder as well. We recommend to cut it with something sweet like the WYW Date Powder. It is a great addition to the dahl.

Another way to save yourself time if this becomes one of your favorite recipes (like us) is by keeping a mason jar with the spices pre-batched. This can be extremely helpful on those busy nights when it feels like there is no time to cook.

Next, add the tomato paste, water, and the non-dairy milk of your choosing to the Instant Pot. Ensure that you stir the ingredients well. This is especially important if you rinsed the lentils earlier because they will clump together.

Set the Instant Pot to 5 minutes at high pressure. There should be no burn warning if you stir the contents in the pot well. Allow 5 minutes for a natural release and then you can release it manually. If you are busy after setting the Instant Pot, that is perfectly okay! You can leave this dish in the Instant Pot all day until you are ready to eat.

We are almost done! Stir well before serving. This recipe goes great on a bed of brown rice and freshly chopped cilantro to top it off. If you want to go a step further you could take a couple handfuls of fresh spinach, add it to the hot Instant Pot, and it will beautifully wilt in.

We love how simple yet delicious this recipe is and we hope you do too! For those of you contemplating getting an Instant Pot, we hope this is your sign. Let us know how you made this recipe!

wellyourworld.com

Instant Pot Dahl

Enjoy on a bed of rice or over a baked potato.

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Ingredients:

• 2 cups red lentils
• 1 10oz bag frozen onion
• 1 1-LB bag frozen butternut squash
• 5 cups water
• 1 cup soy milk (any non-dairy milk)
• 2 tablespoons tomato paste
• 1-2 tablespoons WYW Date Powder (optional)
• 2 teaspoons garlic powder
• 2 teaspoons ginger powder
• ¼ teaspoon chili powder
• ½ teaspoon turmeric
• 1 tablespoon curry powder
• 2 teaspoons coriander powder
• ½ teaspoon cumin powder

Instructions:

Throw all of the ingredients into the Instant Pot and stir well. Set for 5 minutes on high pressure. Allow 5 minutes to naturally release, then manually release. Stir well before serving and enjoy!