Instant Pot Chickpea Warming Dhal
Prep time
Cook time
Total time
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
How To Make
  1. Combine all the ingredients except for the spinach and the rice in the Instant Pot.
  2. Cook the dhal at high pressure for 15 minutes. You can also use the “soup” setting, but the veggies will get a little soft.
  3. After the dhal is cooked, let the pressure release naturally, or use the quick release function on the Instant Pot.
  4. After the pressure is released, remove the lid and stir in the spinach.
  5. Taste and adjust seasoning as needed. Serve warm alongside brown rice if desired.
  6. Storage instructions: Once the korma is cooled, store leftovers in the fridge for 5 days.
Equipment: Instant Pot
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