We’re back with another Instant Pot recipe, and this one is probably my favourite. I love a good coconut dal and this recipe comes from my cousin Shabreen. It’s incredibly simple, and has soft, comforting flavours. I don’t think of myself as a dal person, but this particular one makes me very, very happy. It’s the perfect accompaniment for ghee rice, and with a kozhi porichathu on the side — it’s everything you want from a weekend lunch.
Recipe: Thenga paripu
Ingredients
1/2 cup moong dal
1/4 tsp turmeric
2 cup water
1 tsp ghee
Salt
For the paste
1/2 cup freshly grated coconut
1/2 tsp cumin seeds
2 green chillies
3 shallots
Method
Rinse the dal well, add to the instant pot and on Sauté mode (low), dry roast the dal for 3-4 minutes being careful not to burn it.
Now, add the water, salt and turmeric. Pressure cook on high setting for 5 minutes. Release the pressure valve immediately after.
Meanwhile, add the ingredients for the paste to a blender and make a fine paste, adding water as needed.
Once the dal is cooked, remove the lid, and smoosh the dal with the back of the ladle. Switch to Sauté mode (medium) and add the finely ground paste and salt. As soon as it comes to a boil, turn off the instant pot.
Stir in the teaspoon of ghee and serve hot.