QUICK & EASY 20 MINUTE MEAL (HEALTHY & DELICIOUS) | Pressure Cooker Meal

Switch on the sauté mode on the instant pot and set it to high heat.

Once the instant pot shows hot, add 1 tablespoon of oil.

Add 1 sliced onion and 1/4 teaspoon of salt, stirring on high heat until the onions are golden brown.

If the heat is too high and the onions are getting too dark, lower the heat by pressing the sauté function.

Add a splash of hot water and 1 tablespoon of ginger garlic paste, followed by the chopped Chayote.

Stir, then add another splash of water, 1/2 teaspoon of turmeric powder, and 1 teaspoon of curry powder.

Add 1/3 cup of yellow split peas (rinsed well) and 1 teaspoon of salt, then 1/4 teaspoon of garam masala powder.

Pour in 1 cup of hot water, then switch off the sauté mode by pressing cancel.

Switch on the pressure cook function, set the time to 12 minutes, and ensure the weight is on sealing position.

After pressure cooking is done, the instant pot will switch to keep warm mode; switch it off for faster pressure release.

Allow the pressure to release naturally before opening the lid.

If a thinner consistency is desired, add more water and switch on the sauté function again, setting it to high heat.

Add some tomatoes and greens of green onions, then 1/2 cup of hot water, and let it simmer.

For the Tadka, heat 1 tablespoon of ghee on the stove over medium heat.

Once hot, lower the heat and add 1 teaspoon of Bengali Five Spices and a dry red chili (optional).

Allow the seeds to splutter on medium-low heat, then add this to the dal and cover immediately to infuse flavors.

Switch off the instant pot after adding the Tadka and pour the dal into a serving bowl.

Wash the inner pot of the instant pot, then prepare the cumin rice.

Switch on the sauté function on high and add 1 tablespoon of oil and 1 teaspoon of cumin seeds.

Rinse 1 cup of basmati rice a couple of times and soak it for 30 minutes, then drain the water.

Add the rice to the pot and stir gently for a few seconds, then press cancel to switch off the sauté mode.

Measure 1 1/2 cups of hot water using the same cup and add it to the pot, stirring gently to avoid sticking.

Add 1/2 teaspoon of salt, close the lid, and set it to sealing position.

Switch on the pressure cook function on high and set the timer to 4 minutes.

Once done, it will go to keep warm position; do a quick release by switching the weight from sealing to venting position.

Once the pin has gone down, open the lid and check the rice; it should be fluffy and not sticky.

Transfer the rice immediately to a bowl to prevent it from getting sticky.

Equipment Needed

Spice Level:

Dietary

Allergens