Red Lentil and Veg Dal…again

Rarely do I have the same meal twice in the same day, but I am digging Indian food right now thanks to Harshdeep Swami. Be sure to check out his YouTube channel!

There is no recipe this time. I’m away from home and wanted to use up the fresh veg I happened to have on hand…

Ingredients

  • 1 small eggplant, peeled and cubed
  • 1 large organic carrot, peeled and sliced (how DO they get organic carrots to grow so big, I wonder…?)
  • 1/2 package white mushrooms, sliced thick
  • 1/2 large sweet onion, diced
  • I red bell pepper, seeded and chopped
  • 3 small (Campari) tomatoes, quartered
  • 3/4 cup uncooked split red lentils, rinsed
  • 1.5 cups water
  • Garlic powder (because I don’t have fresh garlic on hand)
  • Indian spices in random, unmeasured amounts: coriander, black mustard seed, cumin, fennel, chili powder, turmeric, ginger, Hing, mango powder

Here’s what I did:

  1. With the 3-quart Instant Pot on sauté I water-sautéed the veg for several minutes until they cooked down a bit
  2. Then I added the lentils and water, closed the lid and cooked on low pressure for 4 minutes, NPR
  3. Then I began stirring in spices, tasted, added more spice, and repeated until I was pleased with the flavor and heat

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