Not being able to return library books has meant that I've started to experiment with recipes I wouldn't otherwise try from Madhur Jaffrey's Instantly Indian Instant Pot Cookbook. Both of the these recipes - Red Lentils Cooked in a Muslim Style and Green Beans Stir-Fried in a South Indian Style - seemed too simple to use a formal cookbook, but I would make them again.
I halved the Musalmani Masoor ingredients, and was able to quickly cook the dal in the Instant Pot while separately sautéing the onion, garlic and dried red chiles to add to the final, lightly mashed cooked dal.
The dal was lightly fragrant from the onion, chile and garlic, and a very simple dal to serve on the side of future meals.
The beans I modified by omitting the Instant Pot entirely, and pre-cooking them in the original plastic package for 4 minutes before sautéing them on the stovetop with the required spices. The beans were overcooked so in the future I will pre-cook them for 2 - 2.5 minutes. They did have a lovely flavor from the mustard seeds, urad dal, and chile though, so it was a nice spice blend to repeat (omitting the lemon juice, which I didn't have).
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