40 Aprons · by Cheryl Malik★ 4.7 (12)
Instant Pot Dal
NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 32%
CARBS 136G86% OF CAL
5G FIBER2G SUGAR130G OTHER
FAT 4G6% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Instant Pot Indian lentil curry seasoned with cumin, garam masala, and turmeric. Filling, bright, and not heavy—serve over rice or with naan.
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Nutrition & ingredients
Ingredients
serves 4- 1/2 cup yellow lentils (also called toor dal or split pigeon peas)
- 1 tablespoon ghee or avocado oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 3-4 garlic cloves (chopped)
- 1 green chile (chopped, see Notes)
- 1 large tomato (chopped)
- salt (to taste)
- 1/4 teaspoon turmeric powder
- 1 1/2 cups water
- 1/2 teaspoon garam masala
- cilantro (to garnish)
- juice of 1/2 lemon
- naan (for serving)
- basmati rice (for serving)
At a glance
PER SERVING · TIME 30M
CAL 32%·PRO 32%
CARBS 136G86% OF CAL
5G FIBER2G SUGAR130G OTHER
FAT 4G6% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 302mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 432mg
- Calcium
- 43mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.