In addition to making new recipes in the Instant Pot, I also have been wanting to to experiment with some of my favorite standbys in this time-saving gadget. I finally did so with the Gujarati Dal I really enjoy making - could the Instant Pot actually improve this recipe?
Sadly, my verdict is one of disappointment. While it was nice to not have to stand over the stove while this dal was cooking, the ultimate texture was one of...mush. Mush that was well-flavored to be sure, but mush nonetheless.
I used approx. 3/4 cup of a mix of toor, masoor, and split moong dal, with approx. 1.5 cups of water. I cooked this recipe at 15 minutes on high pressure, allowed 12 minutes for natural depressurization.
I think my flaw was perhaps that this was just too much cooking time, or the Instant Pot may not be as good to use for these thinner, faster cooking lentils. Or maybe even I should have cooked at low pressure instead of high. In any case, I was so dismayed with this Instant Pot effort that I may not even try to perfect this approach moving forward. Oh well, back to the heavier Instant Pot beans!
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