Eosinophilic Esophagitis Friendly Instant Pot Yellow Dal
Total time50 min
Prep time10 min
Cook time30 min
4.6(16)
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Learn more →Ingredients
4 servings
- 1 cup yellow split peas (chana dal or moong dal), rinsed
- 2 ½ cups water
- 1 can (14 oz) diced tomatoes
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- 2 tbsp neutral oil (such as avocado or canola oil), divided
For the tarka
- 1 tsp cumin seeds
- ½ tsp black mustard seeds
- ¼ tsp ground turmeric
- 2 dried red chiles (optional)
- 1 tbsp neutral oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add 2 tbsp neutral oil and heat until shimmering, about 1 minute. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the ground turmeric, ground cumin, ground coriander, and cayenne and stir to coat the onion mixture, about 30 seconds.
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