Green Lentil - Corn Dhal
Our refrigerator was needing replacement and today was the day that we took delivery of a new one. We tried to eat down some of the fresh produce as we were preparing to empty the old refrigerator, but I had salad ingredients, onion, and frozen peas readily available. I wanted to make another lentil dish with my Dad's needs (no leftovers, no garlic, soft food, ideally with Indian spices, and, of course, nutritious) in mind. This is what I came up with.
- 1/2 cup green lentils
- 2 cups water
- vegan bouillon cube
- 1/4 t salt
- 1/8 t turmeric
- 1/2 cup corn
- 2 T coarsely (3/8") chopped onion
- It takes 15-20 minutes for green lentils to cook in the Instant Pot, and I wanted to be sure that they were nice and soft. Vegetables like asparagus, peas, and corn take only 1-2 minutes. I wanted to have a nice and soft lentil stew for my Dad, so cooked the lentils in a 1:4 not 1:3 ratio. I put all of the ingredients except the onion in the Instant Pot and cooked on high pressure for 20m. I figured that way overcooking the corn would nicely soften it for my Dad, and wondered if the corn would perhaps liquify (it didn't).
- When the pressure cooker was done, ideally I would have waited for the pressure to diminish to open the pot, but I didn't have much time. I put a damp towel on the top for a few minutes to hasten cooling, then slowly released the steam till the pot was unlocked.
- I carefully opened the pot, keeping any steam to be released at the back. I had originally thought that I would now add peas, but loved the look of the dhal, so called it "done"!