Instant Pot

mujadara

Recipe basically lifted from Feasting at Home website, but actually from thousands of years of middle eastern women's kitchens.

1 cup large brown or small black lentils

1 tbsp olive oil

1 red onion sliced thinly

4 garlic cloves sliced thinly

2 tsp cumin

1 tsp coriander

1/2 tsp cinnamon

1 1/2 tsp salt

lemon zest one small lemon

3 1/3 cups water

1 cup brown basmati rice * rinsed and drained

Place lentils in a bowl and cover with hot tap water (or boiling water), letting them soak until time to add to the instant pot.
Set Instant Pot to Saute function. Saute shallots in the oil, 4-5 minutes, stirring constantly, until tender and fragrant and slightly caramelized. Add the garlic and saute until fragrant, about 1-2 minutes. Add all the spices, salt, lemon zest and water. Stir.
Drain the lentils and add them along with the rinsed rice to the instant pot. Give a good stir.
Cover the instant pot and set to High pressure for 16 minutes. Let naturally release for at least 10 minutes.
In the meantime, prep any garnishes you like.
To serve, gently fluff the Mujadara with a fork (do not over mix, or it will get mushy ).

Serve with any none or all of these: olive oil, tabbouleh, humus, pickled onion, roasted nuts, stuffed baby eggplants, boiled eggs, mint, parsley, some sort of sticky, cooked down tomato, garlic dip, chilli etc etc.

*better to use brown basmati in this recipe so the lentils and rice cook at the same time.

instant pot dahl

The only thing that could make dhal better is to be able to do it in my precious, the instant pot!

1 cup red lentils

1 knob ginger thumb size finely sliced

1 red onion finely sliced

1 tbsp black mustard seeds

1 tbsp cumin seeds

1 tbsp ground coriander

1 pinch salt

1 tsp ground tumeric

Olive oil

small knob butter

1 big tbsp tomato paste

Fry olive oil and butter on saute mode. Add mustard seeds and cumin seeds and let them sizzle for a minute or 2. Add chopped onion, saute for a couple of minutes. Add ginger, saute another minute or so. Add tumeric, coriander, salt. Mix another minute. Add tomato paste and 2.5 cups water. Mix it all up gooooood.

Cook on high pressure 5 mins. Natural release for 10 mins then manual release.

Delicious.