Instant Pot Lunch: Cucumber Dal with Basmati Rice, Coriander Rasam, Stuffed Eggplant, Papad

Step 1: Prepare Instant Pot Cucumber Dal

Add 1 cup soaked toor dal to the Instant Pot inner pot. Pour in 0.5 cup water. Add 2 chopped cucumbers, 3 chopped tomatoes, and approximately 0.5 cup chopped carrots. Season with 1 tsp salt, 0.5 tsp turmeric powder, 1 tsp red chilli powder, and 1.5 tsp sambar powder. Mix all ingredients well.

Step 2: Prepare Instant Pot Basmati Rice (PIP Method)

Place a trivet over the dal mixture in the Instant Pot. In a separate steel pot, add 1 cup soaked basmati rice and 2 cups water. Place this pot on the trivet.

Step 3: Cook Dal and Rice in Instant Pot

Close the Instant Pot lid and set to Manual (or Pressure Cook) for 6 minutes on High Pressure. Allow Natural Pressure Release (NPR) for 10 minutes after cooking.

Step 4: Prepare Stuffed Eggplant (Brinjal)

Slit 6 long eggplants lengthwise, leaving the stem intact. In a small bowl, mix 1.5 tbsp curry powder (made from red chilli, coriander, cumin, and garlic) with salt to taste. Stuff each eggplant with this spice mixture.

Step 5: Pan-Fry Stuffed Eggplant

Heat 4 tbsp oil in a pan over medium flame. Arrange the stuffed eggplants in a single layer in the pan. Drizzle additional oil on each eggplant. Cover the pan with a lid and cook for 2 minutes on medium flame.

Step 6: Flip and Finish Eggplant

Flip the eggplants to cook on the other side. Cover and cook for 2 more minutes on medium flame until tender. Check doneness by piercing with a knife.

Step 7: Prepare Coriander Rasam Spice Blend

Microwave 2 tomatoes for 1 minute, then wait a few minutes, and microwave for another 1 minute. Let them cool. Dry roast 3 tbsp coriander seeds, 1 tbsp urad dal, 1 tbsp channa dal, a handful of shredded dry coconut, 0.5 tsp pepper corns, and 3 cloves of garlic until fragrant. Grind the dry roasted ingredients into a fine powder.

Step 8: Prepare Coriander Rasam Base

Grind the microwaved tomatoes with 0.5 cup water to make a smooth paste.

Step 9: Cook Coriander Rasam in Instant Pot

Heat 1 tbsp oil in the Instant Pot inner pot on Sauté mode. Add 0.5 tsp urad dal, 0.5 tsp cumin seeds, and 0.5 tsp mustard seeds for tempering. Sauté until fragrant. Transfer the ground tomato paste to the Instant Pot. Add 3 fresh chopped tomatoes and 0.25 cup chopped coriander. Pour in 3 measuring cups of water. Season with 1 tsp salt and 0.5 tsp turmeric powder. Stir in 3 tbsp of the prepared rasam powder.

Step 10: Pressure Cook Coriander Rasam

Close the Instant Pot lid and set to Manual (or Pressure Cook) for 3 minutes on High Pressure. Perform Quick Pressure Release (QPR) after 15 minutes. Once cooked, add 0.5 tsp ghee and stir.

Step 11: Prepare Air Fryer Papad

Lightly brush 4-5 papads with 1 tbsp oil. Place them in the air fryer basket. Air fry at 370°F (≈190°C) (approximately 190°C) (188°C (≈370°F) (approximately 370°F)) for 1 minute, or until crispy and puffed up.

• Use the Pot-in-Pot (PIP) method in the Instant Pot to cook dal and rice simultaneously, saving time and energy.

• For crispy papad without deep frying, use an air fryer with a light brushing of oil.

• Allow microwaved tomatoes to cool before grinding for a smoother paste.