Instant Pot Chickpea Warming Dhal
Author: Magdalena Wszelaki
Serves: 6 servings
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- 1 ½ teaspoon sea salt
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 medium onion, chopped (1 cup)
- 1 medium yam, peeled and chopped (2 cups)
- 1 medium cauliflower, chopped (3 cups)
- 2 ½ cups cooked chickpeas
- 2 cans coconut milk (13.5 ounces total)
- 2 cups packed baby spinach
- Brown rice for serving, optional
- Chili flakes for serving, optional
- Combine all the ingredients except for the spinach and the rice in the Instant Pot.
- Cook the dhal at high pressure for 15 minutes. You can also use the “soup” setting, but the veggies will get a little soft.
- After the dhal is cooked, let the pressure release naturally, or use the quick release function on the Instant Pot.
- After the pressure is released, remove the lid and stir in the spinach.
- Taste and adjust seasoning as needed. Serve warm alongside brown rice if desired.
- Storage instructions: Once the korma is cooled, store leftovers in the fridge for 5 days.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/instant-pot-chickpea-warming-dhal/
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