Food Faith Fitness · by Amelia Mapstone★ 5.0 (1)
Instant Pot Dal
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 23%
CARBS 34G66% OF CAL
8G FIBER0G ADDED2G INTRINSIC24G OTHER2G TOTAL SUGAR
FAT 3G14% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic lentil curry made in a pressure cooker, spiked with warm spices like cumin, coriander, and garam masala. Ready in 35 minutes, this naturally vegan dish is a weeknight favorite.
mainindiancurrybeans🥘 pressure cookergluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons coconut oil or ghee
- 3/4 teaspoon cumin seeds
- Pinch of asafoetida
- 1 small yellow onion, (chopped (optional))
- 3/4 teaspoon ginger garlic paste
- 1 clove garlic, (grated)
- 1 medium tomato, (chopped (optional))
- 1/4 teaspoon turmeric powder
- 1 1/2 teaspoons coriander powder
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon garam masala, (optional)
- 1 cup split pigeon peas, (toor dal, rinsed)
- 3 cups water, (plus more as needed)
- 1 teaspoon salt
- Handful of cilantro, (chopped)
- Juice of 1 lemon
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 23%
CARBS 34G66% OF CAL
8G FIBER0G ADDED2G INTRINSIC24G OTHER2G TOTAL SUGAR
FAT 3G14% OF CAL
2G SAT1G 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
- 15m
- Cook
- 20m
- Sodium
- 632mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 755mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.