Name: Instant Pot panchmel dal
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 tsp cumin seeds; 2 tsp fresh ginger, grated; 1/4 tsp ground turmeric; 3/4 tsp salt; 1 1/3 cups water; 1/3 cup fresh cilantro, chopped; 1/2 tsp garam masala; 1.5 oz tomato, diced; 3/4 tsp lemon juice; 1/2 tsp red pepper flakes; 1 clove garlic, minced

Instructions

Prep 15 min · Cook 25 min

In the Instant Pot, combine the brown lentils, red lentils, yellow split peas, moong dal, chana dal, turmeric, salt, ginger, tomato, and most of the water, reserving about a quarter cup for the protein slurry. Secure the lid and set to pressure cook on high for 15 minutes.
Let the pressure release naturally for 10 minutes, then turn the valve to venting for any remaining steam. While the pressure releases, whisk the protein powder with the reserved cool water in a small bowl until a smooth, pourable slurry forms.
Open the lid and let the dal sit for 2 minutes to cool slightly. Steadily stir in the protein slurry, garam masala, and lemon juice until fully combined and smooth.
In a small skillet over medium heat, melt the ghee. Add the cumin seeds and let them sizzle for 30 seconds. Add the minced garlic and red pepper flakes, cooking for 1 minute until the garlic is golden.
Pour the spiced dal into a bowl. Drizzle the hot spiced ghee tadka over the top, garnish with chopped cilantro, and serve.

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Ingredients

Instructions

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