Manali Singhfounder of Cook with ManaliVEGETARIANIndian Cooking Instant Pot®w ithyour75TraditionalRecipes That areEasier Quicker and Healthierfavorite takeouts 19Dal Makhani (Creamy Black Lentils)Serves: 4Dal makhani is one of India’s most popular lentil dishes. Black lentils are cooked until creamy and fragrant. Dal makhani is my husband’s favorite dal and we love this Instant Pot version. A lot of dal makhani recipes include kidney beans; if you want to include them, simply replace ¼ cup (55 g) of black lentils with kidney beans and soak them overnight along with the dal. We love that version just as much! 1 cup (220 g) whole black gram lentils/urad dal sabut 2 tbsp (30 ml) ghee 1 bay leaf2–3 green cardamoms1 tsp cumin seeds1 medium red onion, finely chopped2 tsp (12 g) ginger–garlic paste (see page 183)¼ cup + 1 tbsp (75 ml) store-bought tomato purée 3½ cups (840 ml) water, divided¾ tsp garam masala½ tsp cumin powder½ tsp red chili powder1¼ tsp (8 g) salt, or to taste1½ tsp (5 g) kasuri methi (fenugreek leaves), crushed1 tbsp (15 g) unsalted butter 1 tbsp (15 ml) heavy cream Wash and soak the lentils in 3 cups (720 ml) of water overnight. In the morning, drain and rinse the lentils and set it aside. Press the sauté button. When the pot displays hot, add the ghee, bay leaf and green cardamoms and sauté for a few seconds until the spices are fragrant. Add the cumin seeds, let them sizzle for a few seconds and then add the chopped onion. Cook the onion for 2 minutes until soft and translucent, and then add the ginger–garlic paste. Cook for another minute and then add the tomato purée. Add ½ cup (120 ml) of water and let the mixture cook for 3 to 4 minutes. Add the garam masala, cumin powder, chili powder and salt. Cook for 1 minute, then add the soaked lentils to the pot. Toss the lentils with the masala and then add the remaining 3 cups (720 ml) of water to the pot. Stir and close the lid. Press the bean/chili button, and cook on high pressure for 35 minutes, making sure the pressure valve is in the sealing position. Let the pressure release naturally for 15 minutes and then do a quick release.Open the lid and press the sauté button. Mash some of the lentils using a potato masher, then add the kasuri methi, butter and heavy cream to the dal. Let it all simmer for a minute or two. Garnish with cilantro (if desired) and serve with naan. Notes: I recommend using store-bought tomato purée here for that perfect creamy dal makhani texture. If you can’t get it, purée 2 medium tomatoes and use them in the recipe.Make it Vegan: Replace the ghee with oil, the butter with vegan butter and the heavy cream with nondairy milk.indian street food 121Vegetarian Momos (Vegetarian Dumplings)Serves: 18–20 momosMomos are dumplings popular in south-Asian countries. While the traditional ones are filled with meat, I have, of course, made a vegetarian version. These are stuffed with shredded cabbage, peppers and carrots. I love them with chili oil, or you can also eat them with Szechuan sauce. I made the dough for these dumplings from scratch, but to cut short the cooking time, you may use ready-to-use dumpling wrappers.For the dumpling dough2 cups (264 g) all-purpose flour ½ tsp salt2–3 tsp (10–15 ml) vegetable oil 6–7 tbsp (90–105 ml) waterFor the stuffing1 tbsp (15 ml) vegetable oil 2 large cloves garlic, finely chopped2 stalks spring onion, finely chopped, white and green parts separated1 green chili, finely chopped2 cups (200 g) shredded cabbage ½ cup (60 g) grated carrot ½ cup (72 g) green pepper, finely chopped 1½ tsp (7 ml) soy sauce ½ tsp rice or white vinegar¼ tsp salt, or to taste¼ tsp black pepperPinch of white pepper powder, optionalIn a large bowl, mix the flour with salt and 2 teaspoons (10 ml) of oil. Rub the oil into the flour using your fingers. Start adding water, little by little, and knead to form a smooth dough. You may use a little more oil if the dough is sticking too much while kneading. Pour a few drops of oil over the top of the dough and cover it with a cloth. Let it rest for 30 to 45 minutes. While the dough is resting, make the stuffing. Press the sauté button, then use the adjust button to set it to “more.” When the pot displays hot, add the oil, then add the garlic, spring onion whites and green chili and cook for 1 minute, or until the garlic starts turning golden brown in color. Add the cabbage, carrot and green pepper, mix well, then cook for 2 more minutes. Stir in the soy sauce, vinegar, salt, black pepper and white pepper powder, mix and cook for 1 minute. Unplug the Instant Pot, then add the spring onion greens, mix well and set aside.After the dough has rested, divide it into twenty equal parts. Each part should weigh 20 to 22 grams. Roll each dough ball into a thin circle. Remember to roll it thin or else the momos will be too thick, which doesn’t taste that great! Place 1 to 1½ tablespoons (15 to 21 mg) of the stuffing in each circle, do not overfill, and then make the pleats and seal the momo. Repeat until all the momos are stuffed.Place 1 cup (240 ml) of water in the Instant Pot. Working in batches, arrange about half of the stuffed momos on a steamer basket and then place the steamer basket inside the pot. Close the lid and then press the steam button and steam for 10 minutes on high pressure, making sure the pressure valve is in the sealing position. Let the pressure release naturally for 2 to 3 minutes and then release the remaining pressure manually. Remove the momos carefully using tongs. You know they are done when they aren’t sticky. Steam the remaining batch of stuffed momos in the same way. Enjoy them with chili oil or Szechuan sauce. 172 vegetarian indian cooking with your instant pot®Mango Coconut Tapioca PuddingServes: 4I used to love tapioca pearls/sabudana kheer as a child; it was often made in my house during the festive season. This creamy pudding combines the flavor of the sabudana kheer with mangoes! It tastes best when chilled.½ cup (90 g) tapioca pearls/sabudana1½ cups (360 ml) water, divided 14-oz (400-g) can of coconut milk¼ tsp cardamom powder1 tsp rose water½ cup + 1 tbsp (135 ml) mango purée, use fresh or canned3 tbsp (41 g) brown sugar, or to taste2 tbsp (18 g) broken cashews1 tbsp (10 g) golden raisinsSliced pistachios, for servingWash the tapioca pearls until the water runs clear and then add them to the inner steel pot of the Instant Pot. Add 1 cup (240 ml) of water and let the tapioca pearls soak in the water for 15 to 20 minutes, with the Instant Pot off. After soaking, plug in the Instant Pot and press the sauté button. Let the tapioca simmer for 5 to 6 minutes or until the tapioca pearls look translucent; they will also begin to float on top. Add the coconut milk and ½ cup (120 ml) of water. Stir and close the pot with the lid. Press the manual or pressure-cook button and then press the adjust button to set pressure to “low.” Cook on low pressure for 10 minutes, making sure the pressure valve is in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick-pressure release.Open the pot and press the sauté button. Use the adjust button to set sauté to “less.” Add the cardamom powder, rose water and mango purée and mix well. Then add the brown sugar, cashews and raisins and mix well. Let the pudding simmer for 2 minutes and then switch off the Instant Pot. Chill the pudding before serving. Garnish with sliced pistachios and serve. We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. 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