Vegan Instant Pot: Yellow Mung Bean and Spinach Curry Recipe

Vegan Instant Pot: Yellow Mung Bean and Spinach Curry Recipe - Dal and rice is one of my favorite meals, an Indian comfort food that’s quick-cooking, filling, and easy to make. You can find yellow lentils (moong dal) in Indian grocery stores and online. While the lentils cook in the Instant Pot, aromatic spices and vegetables simmer together in a skillet on the stove. Baby spinach is stirred in at the end of cooking, so you get your greens and protein all in one dish.

Serves 4
Vegan Instant Pot: Yellow Mung Bean and Spinach Curry Recipe

Ingredients for Vegan Instant Pot: Yellow Mung Bean and Spinach Curry Recipe:

  • 3½ cups water
  • 1 cup yellow lentils (moong dal), rinsed
  • 1½ teaspoons fine sea salt, plus more as needed
  • 3 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 yellow onion, thinly sliced
  • 1 jalapeño chile, seeded and diced
  • 3 cloves garlic, thinly sliced
  • 1 Roma tomato, diced
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • ¼ cup chopped fresh cilantro
  • 1 (5- to 6-ounce) bag baby spinach
  • Hot steamed rice or warmed naan for serving

Directions for Vegan Instant Pot: Yellow Mung Bean and Spinach Curry Recipe:

  1. Add the water, mung beans, and salt to the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  2. While the mung beans are cooking, in a large skillet over medium-high heat, melt the coconut oil. Add the cumin seeds and cook, stirring, until toasty and fragrant, about 1 minute. Add the onion and jalapeño and sauté for about 4 minutes, until the onion softens. Nudge the mixture to the sides of the skillet. Add the garlic to the center of the skillet and sauté for about 2 minutes, until the garlic is browned but not burnt. Add the tomato and sauté for about 3 minutes, mixing in the ingredients from the sides of the skillet and scraping up any browned bits from the bottom of the skillet. Remove the skillet from the heat and stir in the coriander, turmeric, and cayenne. Set aside.
  3. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and add the mixture from the skillet along with the cilantro and the spinach, then stir to combine. Taste and adjust the seasoning with salt, if needed.
  4. Ladle the curry into bowls and serve piping hot, with rice or naan.

If you prefer your dal with a thinner consistency, stir in hot water after cooking, along with the spices, cilantro, and spinach.

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