Fullmeals

Instant Pot Spinach Dal & Cabbage Pickle – Vegetarian Home Style Cooking

Recipe by Vegetarian Home Style Cooking

Ready in26 min
Prep15 min
Cook11 min
CuisineIndian · South Indian
Serves4 People
DifficultyEasy
Spicy level4/5
Calories~350 kcal

Instant Pot Spinach Dal & Cabbage Pickle – Vegetarian Home Style Cooking

Ingredients

Instant Pot Spinach Dal

1/2 cup (soaked overnight or for 1 hour)Red Lentils (Tur Dal or Yellow Moong Dal)
1.5-2 cups (enough to cover lentils)Water
1 cup (or 1 large plum tomato)Cherry Tomatoes
2-3 cloves (whole or roughly chopped)Garlic
1/2 teaspoonTurmeric Powder
1 tablespoonCurry Powder (Red Chili, Coriander, Cumin)
to tasteSalt
1 small box (approx. 5 oz or 150g)Baby Spinach
1 tablespoon (for tempering)Oil
1/2 teaspoon (for tempering)Cumin Seeds
1/2 teaspoon (for tempering)Mustard Seeds
optional, to taste (for serving)Lime/Lemon Juice

Instant Cabbage Pickle

1 medium (peeled, deseeded, chopped into small pieces)Yellow Cucumber
1/4 head (chopped into small pieces)Cabbage
2-3 cloves (crushed or minced)Garlic
1/2 to 1 teaspoonTurmeric Powder
1 to 2 tablespoonsCurry Powder (Red Chili, Coriander, Cumin)
to tasteSalt
1 tablespoon (for tempering)Oil
1/2 teaspoon (for tempering)Cumin Seeds
1/2 teaspoon (for tempering)Mustard Seeds
optional (if using salad cucumber)Lime/Lemon Juice

Step-by-Step Instructions

1.Prepare Dal Ingredients
Wash 1/2 cup of red lentils (tur dal or yellow moong dal) four to five times after soaking them overnight or for at least one hour. Transfer the washed lentils to the inner pot of the Instant Pot.
2.Add Dal Ingredients to Instant Pot
Add enough water to cover the lentils (approximately 1.5-2 cups). Add 1 cup of cherry tomatoes (or one large plum tomato), 2-3 cloves of garlic, 1/2 teaspoon turmeric powder, 1 tablespoon curry powder, and salt to taste. Do not mix the ingredients, as the lentils need to cook properly.
3.Add Spinach
Gently place a small box of baby spinach (approximately 5 oz or 150g) on top of the other ingredients in the Instant Pot. Again, do not mix.
4.Cook Dal in Instant Pot
Close the Instant Pot lid and set the vent to the sealing position. Select the 'Pressure Cook' or 'Manual' setting on high pressure for 6 to 9 minutes.
5.Release Pressure and Mix Dal
Once the cooking cycle is complete, allow for Natural Pressure Release (NPR) until the silver button drops. Open the lid and mix all the ingredients thoroughly until the dal is well combined.
6.Prepare Dal Tempering
In a microwave-safe bowl, add 1 tablespoon of oil, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of mustard seeds. Microwave for 1 minute until the seeds splutter.
7.Add Tempering to Dal
Carefully pour the prepared tempering into the cooked dal and mix well. Optionally, squeeze fresh lime or lemon juice into the dal before serving.
8.Prepare Pickle Vegetables
Peel and deseed 1 medium yellow cucumber, then chop it into small pieces as shown in the video. Chop 1/4 head of cabbage into small pieces.
9.Prepare Pickle Tempering
In a microwave-safe bowl, add 1 tablespoon of oil, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of mustard seeds. Microwave for 1 minute until the seeds splutter.
10.Add Pickle Spices
To the microwaved tempering, add 1/2 to 1 teaspoon of turmeric powder, 2-3 cloves of crushed garlic, 1 to 2 tablespoons of curry powder, and salt to taste. Mix well.
11.Combine Pickle Ingredients
Add the chopped cabbage and yellow cucumber to the bowl with the tempering and spices. Mix thoroughly to ensure all vegetables are coated.
12.Serve Pickle
The instant cabbage pickle is ready to be served. If using salad cucumber instead of yellow cucumber, squeeze some lime or lemon juice for added tanginess.