Chayote Dal with Jeera Rice

• Soak basmati rice for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 2 tbsp oil
• 88 gm / 1 small to medium onion, sliced
• 1/4 tsp salt (for sautéing onions)
• 24 gm / 1 tbsp ginger garlic paste
• 330 gm / 2 medium chayote, peeled and chopped into 1-inch pieces
• 1/2 tsp turmeric powder
• 1 tsp curry powder
• 1/3 cup yellow split peas, rinsed
• 1 tsp salt (for dal)
• 1/4 tsp garam masala powder
• 1 & 1/2 cups hot water (for dal)
• 5 to 6 cherry tomatoes or 1 medium tomato, halved
• Greens of 5 green onions, chopped
• 1 tbsp ghee or oil (for tadka)
• 1 tsp panch phoron
• 1-2 dry red chilies (optional)
• 1 cup Basmati rice, rinsed and soaked
• 1 tsp cumin seeds
• 1 & 1/2 cups hot water (for rice)
• 1/2 tsp salt (for rice)

1. 1Switch on the Instant Pot to "Sauté" mode on high heat; once hot, add 1 tablespoon of oil.
2. 2Add the sliced onion and 1/4 teaspoon of salt, stirring until golden brown, then deglaze with a splash of hot water.
3. 3Stir in 1 tablespoon of ginger garlic paste, 2 chopped chayotes, another splash of hot water, 1/2 teaspoon of turmeric powder, and 1 teaspoon of curry powder.
4. 4Add 1/3 cup of rinsed yellow split peas, 1 teaspoon of salt, 1 cup of hot water, and 1/4 teaspoon of garam masala powder; stir gently.
5. 5Cancel Sauté mode, close the Instant Pot lid with the vent sealed, and pressure cook on high for 12 minutes.
6. 6After natural pressure release, open the lid, add 5-6 cherry tomatoes and chopped green onion greens, then add 1/2 cup of hot water and simmer on Sauté mode.
7. 7Separately, heat 1 tablespoon of ghee in a small pan, add 1 teaspoon of Panch Phoron until it splutters, then add 1-2 dry red chilies (optional).
8. 8Pour the hot tempering into the simmering dal, cover immediately for a few seconds to infuse flavors, then remove the lid and stir.
9. 9Wash the Instant Pot's inner pot; then switch to "Sauté" mode on high heat, and once hot, add 1 tablespoon of oil and 1 teaspoon of cumin seeds until they splutter.
10. 10Add 1 cup of soaked and drained Basmati rice, stir gently for a few seconds, then press cancel.
11. 11Add 1 & 1/2 cups of hot water and 1/2 teaspoon of salt, stirring very gently.
12. 12Close the lid with the vent sealed, set to "Pressure Cook" on high for 4 minutes, then quick release the pressure.
13. 13Open the lid and immediately transfer the cooked rice into a serving bowl to prevent stickiness.

These instructions are our analysis of the original video. Watch on YouTube →