Perfect Bisi bele bath in Instant Pot.

 

Rice / moong dal / red dal – 1 cup (washed and soaked)

Oil- 2 tbsp

Ghee - 2 tsp

Cumin seeds - 1/4 tsp
Onions – 1/2 medium onions
Ginger Garlic paste - 1/2 tsp

Tomato – 1 small chopped
Potato – 2  diced in big cubes ( like 2 inches)
Carrot- 1/4 cup
Beans- 1/4 cup
Capsicum – 3/4  - diced into 2 inch cubes
Peas – 1/4 cup
Red chili powder - 1/2 tsp

Turmeric - 1/4 tsp

Salt

Bisi bele bath powder – 2 tsp (I used MTR brand) or Sambar powder

Water - 3 cups

Tamarind concentrate paste – 1 tsp ( I use store bought TAMICON brand)

Seasoning :
Ghee - 2 tbsp
Mustard seeds – 1/4 tsp
Hing – 1/4 tsp
Curry leaves – few
Dry red chilies – 1
Cashews – 10 ( broken into small pieces



Method :

1. Heat oil in Instant and put in sautés mode in High
2. Now add cumin seeds, onion and fry for a min and add ginger garlic paste.
3. Now add Potatoes, bell pepper, Peas, Carrot and beans and fry for 2 mins
4. Now add tomato, red chili powder, turmeric, salt and mix well.
5. Now add Rice, dal, and water(3 cups) and close the lid
6. Now press cancel to sautés mode. 

7. Now press pressure cook mode and select time for 6 mins. Once 6 mins is done release the pressure immediately.
7. Now open the lid and add tamarind paste. Check salt and add water if needed.
8. Now do seasoning with Ghee, mustard seeds, curry leaves, Dry red chili, cashews and hing and mix in above rice mixture.

9. Garnish with ghee and switch of IP.

Perfect simple dal

Set 1 ingredients

Toor dal - 1 small cup

Turmeric - 1/2 tsp
Oil - 1 tsp

Water - 3 cups

Set 2 ingredients

Oil - 3 tbsp

Garlic - 5 crushed

Dry red chili - 2 broken

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Urad Dal seeds - 1/2 tsp

Onion - 1 small chop long

Green chili - 5 slit

Hing - 1/8 tsp

Tomato - 1 medium chopped

Curry leaves - 5 

Coriander leaves - 1/8 cup chopped

Tamarind paste - 1 tsp

Salt - 3/4 tsp

Sambar powder - 3/4 tsp

Preparation:

1. Add dal, turmeric, oil and water in the Pressure cooker for 3-4 whistles and once done switch off the stove and let pressure release and mash the dal to smooth paste.

or 

2. In an Instant pot, add dal, turmeric, oil and water and press manual or pressure mode for 10 mins, once done leave it for natural release and switch off and mash the dal to smooth paste.

Method: 

1. In a pan add oil, after oil is hot, add garlic mustard seeds, cumin seeds, Urad dal, and let them turn slight brown

2. Now add onion, green chilies, curry leaves, fry till onion is light brown color.
3. Now add hing, tomato mix well and cook until tomato is well cooked.

4. Now add dal, water, salt, coriander leaves, curry leaves and tamarind paste and sambar powder and mix well.

5. let it boil for 5-10 mins. 

6. Switch off the stove and serve with white rice or Jeera rice.

Perfect Green beans poriyal

Set 1
Green beans  - 4 cups chopped very small

Turmeric - 1/2 tsp

Salt - 1/2 tsp

Water - 1/2 cup

Set 2:

Oil - 4 tbsp

Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds -1/4 tsp

Onion - 1/2 Medium chopped small
Green chilis - 6 chopped

Curry leaves - 6 -8 chopped
Ginger garlic paste - 1 tbsp (finely chopped)
Coconut Powder- 4 tbsp

Salt - to taste
Turmeric - 1/4 tsp

Preparation:

1. Take a big pan, add set 1 ingredients and close the lid and cook on medium flame until water is evaporated.

Method :
1. Heat oil in a pan, add Chana dal, urad dal, mustard seeds, and cumin seeds. fry them light brown
2. Now add onions, green chili, curry leaves and fry till onions turn pink
3. Now add cooked beans and turmeric n fry for 10 mins on low flame
4. Now add salt and coconut powder and mix well and cover n cook for 5 on low flame with lid closed.

Optional: 

You can add red chili powder or red chili flakes for a spicier taste on top before taking the dish off the stove n mix well.

Perfect Boiled Egg curry with tomato puree

  

Eggs - 8 (boiled)
Oil - 3 tbsp
Cumin seeds - 1/2 tsp
Onion - 1 large - chopped
green chili - 2 chopped
Curry leaves - few chopped
Ginger garlic paste - 1 tsp
Tomato - 2 m - grind to puree
Red chili powder - 3/4 tsp
Turmeric - 1/2 tsp

Cumin powder - 1/2 tsp

Garam masala or Meat masala - 1/2 tsp
Salt - 1/2 tsp or to taste
Water - 3 tbsp or 1/4 cup
Coriander leaves - 1/4 cup few chopped

Method:
1. Heat Oil in a pan, add cumin seeds fry for 1 mins
2. Add onion, green chilis, curry leaves and fry till onions are transcluent
3. Now add ginger garlic paste and fry for 2 mins
4. Now add tomato puree, red chili powder, turmeric, salt and mix well and cook with closed lid till oil oozes out at the ends.
5. Now add water and cook 2 mins 
6. Now boiled eggs and garam masala, mix well and cook for a min. 
7. Add coriander leaves and close the lid and cook on the slow flame for more 2 mins.
8. Switch off and serve.

Instant pot - Rice and dal Kichidi

 

Instant pot - Rice and dal Kichidi

Set 1
Rice / Moong dal / Red dal - 1 cup (washed 3 times)
water - 3 cups

Bell pepper - 1 - cut into big slices

Beans - 2 chopped into big slices

Turmeric - 1/4 tsp

Salt - 3/4 tsp

Ghee - 1 tsp

Set 2

Oil and ghee - 2 tbsp

Urad dal - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
hing - 2 pinches

Onion - 1/2 chopped small

Green chilis - 1 chopped

Ginger garlic paste - 1/4 tsp

Tomato - 1/2 chopped (optional)

Red chili powder - 1/2 tsp

Sambar powder - 1/2 tsp

Garnish 

Lemon juice - 1 tbp 

Method:

1. Take set 1 ingredients in instant pot and press manual mode for 6 mins

2. Once 6 mins is done, release the pressure and take the lid out

3. Heat oil in a pan, add urad dal, mustard seeds, cumin seeds and fry nicely

3. Now add hing, onion, green chili, ginger garlic paste and fry nicely for 1 min
5. Now add tomato and cook well

6. Now add red chili powder, Sambar powder and switch off the flame immediately 
7. Now add this tadka to rice mixture and mix well and check the salt.

8. Now garnish with lemon juice.