Name: Instant pot panchmel dal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/2 tbsp dry brown lentils; 1 1/2 tbsp dry red lentils; 0.5 oz dry yellow split peas; 17 g dry moong dal; 17 g dry chana dal; 1/4 cup unflavored whey protein powder; 1 tsp ghee; 1/2 tsp cumin seeds; 2 tsp fresh ginger, grated; 1/4 tsp ground turmeric; 1/2 tsp salt; 1 1/2 cups water; 1/4 cup fresh cilantro, chopped; 1/4 tsp garam masala; 1.5 oz tomato, diced; 1 tsp lemon juice

Nutrition

Per serving

465 calories

Protein: 43g; 37% of calories
Carbs: 57g; 48% of calories
Fat: 8g; 15% of calories

Instructions

Prep 10 min · Cook 35 min

Turn the pressure cooker to sauté mode. Add the ghee, and once melted, add the cumin seeds. When they sizzle, stir in the grated ginger and diced tomato, cooking for 2 minutes until the tomato softens.
Stir in the brown lentils, red lentils, yellow split peas, moong dal, chana dal, turmeric, salt, and most of the water, reserving a few tablespoons. Secure the lid and set to high pressure for 15 minutes. When the time is up, let the pressure release naturally for 10 minutes.
Release any remaining pressure and open the lid. Turn off the heat and let the dal stop bubbling for 1 minute. Whisk the protein powder with the reserved cool water until smooth to make a slurry. Stir the slurry, garam masala, and lemon juice into the dal. Serve topped with fresh cilantro.

Nutrition

Ingredients

Instructions

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