FRC: Instant Pot Dal Formula

C

colleenmomof2

Well-known member
I'm assembling ingredients to make Nan's Mulligatawny, with Marilyn's comments, old-school on the stovetop. And then I found this Bon Appétit article. Colleen

"No matter what kind of dal you are making, the general formula is roughly the same: add 1 cup rinsed lentils, water (the amount depends on the type of lentil), turmeric, and salt to the Instant Pot, set to high (or in some cases, as you’ll see below, low) pressure, and cook for anywhere between six to 20 minutes with natural pressure release." See chart and link for more tips smileys/wink.gif

https://www.bonappetit.com/story/instant-pot-dal-formula

https://assets.bonappetit.com/photos/5aa92e587b904f1c0e1c36cf/master/w_1280%2Cc_limit/instant-pot-dal-formula-chart-2.jpg

 
REC: Vegan Coconut Red Lentil Soup

Haven't made this, yet, but I have almost all of the ingredients and it really looks yummy! Colleen

Bon Appétit Vegan Coconut Red Lentil Soup
1 large onion
6 garlic cloves
1 3-inch piece ginger
2 tablespoons virgin coconut oil
5 teaspoons curry powder
½ teaspoon cayenne pepper
1 13.5-ounce can unsweetened coconut milk
1 cup split red lentils
½ cup unsweetened shredded coconut
2 teaspoons kosher salt, plus more
1 10-ounce box frozen spinach, thawed
1 15-ounce can crushed tomatoes
Plain whole-milk or non-dairy yogurt (for serving; optional)
1. Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely chop. Peel 3" piece ginger with a small spoon, then finely chop.
2. Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6—8 minutes.
3. Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
4. Add 5 tsp. curry powder and ½ tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
5. Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, ½ cup shredded coconut, 2 tsp. salt, and 5 cups water.
6. Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25—30 minutes.
7. Meanwhile, remove 10 oz. thawed frozen spinach from packaging and squeeze between your hands over sink to remove excess water. Transfer to cutting board and coarsely chop.
8. Add spinach and 15 oz. tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt.
9. Ladle soup into bowls. Top with yogurt, if desired.


https://www.bonappetit.com/recipe/vegan-coconut-lentil-soup

https://assets.bonappetit.com/photos/5a4e53204829cf767fcd9318/3:2/w_1028,c_limit/vegan-coconut-lentil-soup.jpg

 
REC: Make your own spice blends with whole spices

From Priya Krishna - Bon Appetit
"A general rule with all of these mixes is to always toast your spices on low heat (to prevent burning) just until they are fragrant. Blending can easily be done in a mortar and pestle, spice grinder (my parents swear by the Hamilton Beach coffee grinder for getting the job done), or, in a pinch, a Ziploc bag and the bottom of a whipped cream can (my go-to method in my tiny college apartment). That said, my mom occasionally prefers to keep some spices whole, for texture and more intense flavor (and hey, less work). Here are a few of my mom’s starter blends–three-ingredient combos that are easy to make and endlessly versatile. They'll turn you off the bottled stuff for good."

Coriander, Cardamom, and Cumin
How to make it: Toast 1 teaspoon cumin seeds, 2 teaspoons coriander seeds, and ½ teaspoon green cardamom pods in a small pan on low heat until fragrant. Transfer the spices to a spice grinder (or mortar and pestle) and blend into a powder.
Use it on: potatoes, summer vegetables (zucchini, mushrooms, eggplant, and the like), as a dry rub for lamb or steak

Cinnamon, Cloves, and Fenugreek
How to make it: Toast ½ teaspoon fenugreek seeds, ¼ teaspoon cloves, plus a ½-inch cinnamon stick in a small pan on low heat until fragrant. Transfer the spices to a spice grinder (or mortar and pestle) and blend into a powder.
Use it on: Bean or meat stews, fall/winter vegetables (carrots, squash, potatoes, things like that), chicken, or anything else you might use bottled garam masala for.

Coconut, Mustard Seeds, and Curry Leaves
How to make it: Toast 10-12 curry leaves, 1 teaspoon of mustard seeds, and 1 teaspoon of shredded, unsweetened coconut in a small pan on low heat until fragrant. Transfer the curry leaves and coconut to a spice grinder (or mortar and pestle) and blend into a powder. Combine with the toasted mustard seeds.
Use it on: fish, lentils, tomato-based dishes, salad dressings

https://www.bonappetit.com/story/diy-spice-blends-are-the-easiest-upgrade

 
REC: Sheet Pan Garam Masala Chicken

Have not made this, yet. Colleen

Sheet Pan Garam Masala Chicken
1 3" piece ginger, scrubbed
2½ cups whole-milk Greek yogurt, divided
2 lemons
¼ tsp. cayenne pepper
3 Tbsp. garam masala, divided
8 skin-on, bone-in chicken thighs and drumsticks (about 2½ lb.)
2 Tbsp. plus 1¼ tsp. kosher salt, divided
1 head of jumbo cauliflower (about 3 lb.)
3 Tbsp. vegetable oil
½ small onion
1 jalapeño
½ bunch cilantro
1. Place a rack in upper third of oven; preheat to 425°. Finely grate 3" piece ginger into a medium bowl (don’t worry about peeling it). Transfer all but 1 tsp. grated ginger to a large resealable plastic bag, reserving ginger in bowl.
2. Add 2 cups yogurt to bag with ginger. Cut 1 lemon in half crosswise and squeeze juice into yogurt mixture. Add ¼ tsp. cayenne and 2 Tbsp. plus 1 tsp. garam masala. Seal bag and shake to combine.
3. Season 8 chicken pieces with 5 tsp. salt. Place in bag, seal, and shake again to cover all the pieces. Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade–this is why marinating in a resealable plastic bag is so clutch. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours.
4. Meanwhile, prep your cauliflower. Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2" in size. You want the more or less evenly sized so they're cook evenly.
5. Transfer cauliflower to a large foil-lined rimmed baking sheet. (That foil makes for easier cleanup later.) Drizzle 3 Tbsp. oil and 1½ tsp. salt over and toss to coat. Spread cauliflower evenly all the way to edges of pan, making sure that the pieces aren't too crowded, otherwise they'll steam instead of roasting–if you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.
6. Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.
7. Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35—40 minutes.
8. Meanwhile prepare your condiment. Finely chop ½ onion, place it in a colander, and rinse it with cold water. (This removes some of the onion's sharpness.) Add onion to the bowl with the reserved ginger. Finely grate zest of remaining lemon into bowl. Cut lemon in half and squeeze 1 half into bowl; reserve remaining half for another use. Thinly slice 1 jalapeño into rings and add to bowl. Coarsely chop ½ bunch cilantro (stems and all, they're tender and delicious!) and add to bowl. Season with remaining 2 tsp. garam masala and ¾ tsp. salt. Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary–you want the condiment to be plenty zippy.
9. Arrange chicken and cauliflower on a platter. Top with lemon condiment and serve with remaining ½ cup yogurt alongside for drizzling.

https://www.bonappetit.com/recipe/sheet-pan-garam-masala-chicken

https://assets.bonappetit.com/photos/5bf43feddfedd54c9641c929/16:9/w_775%2Cc_limit/Basically-Garam-Masala-Chicken-03.jpg

 
REC: Nan's Mulligatawny with brown lentils on the stovetop

Nan's Mulligatawny with Lentils from The Daily Soup
***Marilyn's comments: used 1Tbs Curry and 1 Tbs Garam Masala with 1 cup of water and 1/2 cup heavy cream https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=27127
- freezes well except spinach, added coconut milk on reheat
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=31783
***pkline's comments: added water and coconut milk, the flavor is so bright and clean--and unlike any other lentil soup I have ever made.
3 Tabls. good olive oil or peanut oil
2 cloves garlic, minced
1 Tabls. minced fresh ginger
1 large onion chopped
2 carrots chopped
3-4 stalks celery chopped
2 Tabls. good curry powder or garam masala (I use Penzey�s Maharaja)
2 teas. salt
1 teas. cardamom
(1/4 cup black mustard seeds - Nan doesn't add)
1/2 teas. cayenne
1 28 oz. can whole tomatoes drained and chopped-save liquid
6 cups vegetable or chicken stock
1 pound brown lentils
1 12oz. can coconut milk
1 bunch fresh spinach or 1 10oz. chopped frozen thawed
1 Tabls. lemon juice
1 Tabls. sugar
� cup chopped fresh cilantro (not sure)
Heat oil in large stock pot over medium heat, add next five ingredients and sweat for about four minutes, until golden and tender,
Add next four ingredients and cook and stir for one minute.
Add chopped tomatoes and liquid and simmer five minutes, add stock and lentils, bring to boil, reduce heat and simmer one hour.
Stir in coconut milk and simmer five minutes. Add lemon juice, sugar and spinach. Stir to bring back up heat for a minute or so. Stir in cilantro or use as garnish on top of each serving.
Makes 12 cups

https://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26854

 
This sounds so delicious. There were reviews about too much liquid accumalating

which made the cauliflower soggy and chicken did not crisp. I wonder if those folks ran the cauliflower underwater and that is what caused too much liquid? I want to make this, right up my alley.

 
Why would a recipe call for frozen spinach? I find it to be slimy stuff and rather unappealing

I always substitute the baby spinach that comes in the clamshell. Thoughts? This is in reference to the red lentil soup recipe above which looks awesome by the way, beautiful photo!

 
I don't find that at all and use frozen spinach often for almost anything. It may need .

To be twisted in a towel to get the moisture out.

 
I read through the reviews. I've made sheet pan chicken recipes before

and found that the chicken is where the excess liquid comes from - not the veggies. It is tricky to cook everything on one sheet pan! I usually start chicken spread out on sheet pan and micro-steam veggies, then move chicken to one side and add veggies so that the whole pan will finish together. Colleen

 
Maybe the product is better now, it has been many yeas since I have used it...

it may have been a spinach, artichoke dip

 
Instant Pot Mulligatawny adapted from Nan's

I followed Nan's recipe but made changes based on ingredients we had on-hand and our preference for less spicy. Instead of increasing the amount of liquids, I decreased the amount of lentils used - perfect. Marilyn said that it freezes well but it looks like we will eat it all over the next couple of days. So very tasty! smileys/smile.gif Colleen

Instant Pot Mulligatawny - changed a lot from Nan's recipe above
Cooking spray
1 TBS olive oil (or peanut oil)
1 clove garlic, finely chopped
1/2 tsp fresh ginger, minced
1/2 large onion, chopped
1 carrot, chopped
2 stalks celery, chopped
(next time add more onions, celery, carrots along with potatoes, cauliflower, zucchini, apple, basmati rice and cooked chopped chicken)
2 tsp good curry powder (used Penzey's)
1 TBS Garam Masala (used Penzey's)
1 teaspoon turmeric
1 tsp. salt
1/2 tsp cardamom
1/4 cup black mustard seeds (Nan doesn't add, I didn't have but would add 1 TBS if I did)
2 pinches (or more) cayenne or Penzey's Red and Black
12oz green lentils
1 28 oz. can whole tomatoes and juice - drain, chop, save liquid
6 cups chicken or vegetable stock
1 12oz. can coconut milk (Trader Joe's Light)
10oz. frozen spinach, thawed, finely chopped
1/2 cup cooked corn
1 TBS lemon juice
1 TBS sugar (next time try 2 tsp)
2-4 TBS chopped fresh cilantro (I stirred in frozen)
yogurt for garnish (or a bit of heavy cream stirred in, opt)
minced chives for garnish
chopped roasted cashews for garnish

Turn Instant Pot on to Sauté medium. Spray with cooking spray. Add oil and next five ingredients and sweat until golden and tender, for about four minutes.
Add spices and lentils - cook ad stir for one minute.
Add chopped tomatoes, their liquid and simmer five minutes, Add stock, stirring. Lock on lid. Turn Instant Pot off. Set Manual pressure for 20 minutes. Natural Release. Remove lid.
Turn Instant Pot on to Saute medium. Stir in coconut milk and simmer five minutes. Add lemon juice, sugar, spinach and corn. Stir to bring back up heat for a minute or so. Stir in cilantro or use as garnish on top of each serving along with chopped cashews

 
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