All in one handy chart.
, and salad. Dal plays a similar role to meat—there are endless ways to prepare it, it’s filling, and it’s packed with protein. I’m no longer vegetarian, but my mom’s Rolodex of dal recipes are a lion’s share of my weeknight meals. Why? Because dal is unbelievably easy to cook, it clings to seasonings well, and it’ll keep in your freezer basically forever.
My sister and I complained often about the monotony of eating dal every single day for dinner, so through the years my mom made some creative adaptations: She topped our chana dal with caramelized onions, added big chunks of cooked zucchini to the pink masoor dal for texture, and stewed in tomatoes to the kali masoor dal for an acidic tang.
Enter the Instant Pot: my aunt bought one last year and quickly discovered that it was a breakthrough gadget for Indian cuisine. It essentially does the work of a pressure cooker but with none of the annoying/scary whistles and fewer parts to clean. She proceeded to buy one for all of our family members.
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