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    Home » Recipes » Cookbook and Product Reviews

    CSA Layered Indian Dinner for the Instant Pot

    Published: Feb 3, 2017 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    CSA Layered Indian Dinner for the Instant Pot - vegan | gluten free | oil free | pressure cooker | rice | lentils | root vegetables | clean eating | vegetarian | whole foods | plant based

    CSA Layered Indian Dinner from Kathy Hester’s, The Ultimate Vegan Cookbook For Your Instant Pot. One pot. Hands off. Done all at the same time. So easy. Get the recipe, plus a full review of the book below.

    Indian dinner of rice, beets and potatoes, and lentils lined up in a black bowl. Small bowl of rice next to lime wedges in the background.

    I’m so excited about today’s post! I’ve got a review of Kathy Hester’s new cookbook, The Ultimate Vegan Cookbook For Your Instant Pot. I’m going to tell you why you need to get an Instant Pot if you don’t already have one. And, best of all, I get to share with you Kathy’s amazing recipe for this CSA Layered Indian Dinner – you won’t believe how easy it is!

    Rice, root vegetables, and lentils in a dish topped with coconut flakes and parsley.

    Before receiving Kathy’s cookbook, I had no idea layered meals were even a possibility. You see three distinct “layers” in the dish above – rice, root vegetables, and dal. These were all cooked in the same pot and the same time! This seriously blew my mind. This Indian Dinner is the ultimate “set it and forget it” meal.

    I love the flavors of Indian cooking. So fragrant and warm. The day I made this dish, my son came home from school and said, “Can I have some of whatever I smell? It smells good!” Indeed, the house smelled amazing!

    This Indian dinner was surprisingly easy to make. Indian food usually calls for lots of spices and this dish is no different. However, if you follow my blog regularly, you likely have most of these spices in your spice rack already (or you should!). The only curveball is curry leaves, but that’s an optional ingredient.

    You layer all the ingredients, 2 of them in separate containers, inside the Instant Pot! This was new to me and I was skeptical, but it worked brilliantly! Everything was done at the same time, perfectly cooked.

    Instant Pot Pressure Cooker
    Photo reprinted with permission from Kathy Hester and Page Street Publishing

    Why You Need an Instant Pot

    I’ve mentioned before how much I love my Instant Pot. I sang my praises for this 7-in-1 device here. I tell everyone they need one. Here’s why –

    • It has 7 different functions: pressure cooker, slow cooker, rice cooker, sauté/browning, yogurt maker, steamer, and warmer!
    • Save space and throw away (or sell!) your other small appliances – you only need this one!
    • Meals done in half the time!
    • No soaking needed to cook dried beans!
    • Fully programmable – dinner ready when you are!
    • You can bake in it!
    • Easy clean up – removable inner pot!
    The Ultimate Vegan Cookbook for your Instant Pot cookbook cover
    Photo reprinted with permission from Kathy Hester and Page Street Publishing

    The Ultimate Vegan Cookbook For Your Instant Pot by Kathy Hester

    If you have an Instant Pot, you need this cookbook! So much variety. So many tips and tricks. Kathy walks you through all in the ins and outs of your Instant Pot, including care instructions, cooking methods, presets, troubleshooting, and even what Kathy calls “Ninja Instant Pot Tricks” – you won’t find these in your manual!

    In addition to the Introduction Chapter, there are 8 recipe chapters. Let’s take a look inside.

    Five Recipes to Start You Out: The Best Not-Refried Beans; Pear Cardamom Steel-Cut Oats for Two; Super Easy Weeknight One-Pot Pasta

    Quick and Easy Homemade Staples to Save You Money: No-Effort Soy Yogurt; Instant Pot Vegetable Bouillon; DIY Andouille Seitan Sausage

    Bean and Lentil Recipes That Cook in Half the Time: Tomatillo-Poblano White Beans; Kidney Bean Etouffée; Black Bean Quinoa Burgers

    Fun and Delicious Way to Add in More Whole Grains: Perfect Kamut (and Other Long-Cooking Grains); Vegan Sushi Bowl; Whole-Grain Cornbread

    Eat Your Vegetables: Easy and Elegant Plant-Based Fare: Whole Spaghetti Squash; Not-Baked Potatoes; Vegan Cauliflower Queso

    Fast and Comforting One-Pot Meals: Mushroom and Butternut Squash Chili Bean Soup; Welcome Spring Pea and Asparagus Risotto; Winter One-Pot Lentils and Rice

    Cook It All at the Same Time: Layered Meals with Sides: One-Pot Burrito Bowls; Cheesy Potato Pierogies (Polish Dumplings); Southern Breakfast

    Decadent and Healthy Desserts: Salted Date Caramel Tapioca Pudding; Holiday Orange Spice Cake; Spiced Oat-Stuffed Apples

    Which are you most excited to try first?

    Instant Pot Indian Dinner with rice, lentils, beets and potatoes on a black plate. Small bowls of extra ingredients in the background.

    More vegan Instant Pot recipes

    • Instant Pot Vegan Split Pea Soup
    • Instant Pot Spinach Rice and Chickpeas

    More vegan Indian recipes

    • Vegan Palak Tofu
    • Bombay Potatoes and Peas
    • Masala Lentils

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Don’t forget to order a copy of The Ultimate Vegan Cookbook For Your Instant Pot and start enjoying fuss free meals ready in an instant!

    CSA Layered Indian Dinner for the Instant Pot

    Layered Indian Dinner for the Instant Pot

    Layered Indian Dinner from Kathy Hester's, The Ultimate Vegan Cookbook For Your Instant Pot. One pot. Hands off. Done all at the same time. So easy.
    4.67 from 3 votes
    Print Rate
    Course: Main Dish
    Cuisine: American, Indian
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4 servings
    Calories: 261kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Instant Pot

    Ingredients

    Yellow Dal Layer

    • 2 cups (475 ml) water
    • ½ cup (96g) yellow split peas moong dal, red lentils, or combination
    • 1 teaspoon minced garlic
    • ½ teaspoon ground cumin
    • ½ teaspoon garam masala
    • ¼ teaspoon turmeric
    • ¼ teaspoon chili powder
    • ⅛ teaspoon ground coriander

    Curried Root Vegetable Layer

    • 2 cups (490g) diced turnip beet, potato or other root vegetable
    • 1 tablespoon (15mL) water
    • 1 tablespoon (6g) finely shredded coconut
    • 1 teaspoon crumbled curry leaves dry or fresh (optional)
    • ½ teaspoon grated ginger
    • ¼ teaspoon minced garlic
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground coriander
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon garam masala
    • ⅛ teaspoon chili powder
    • ⅛ teaspoon fennel seeds

    Rice Layer

    • 1 cup (185g) brown basmati rice
    • 1 ¼ cups (295mL) water

    Before Serving

    • Salt (to taste)

    Instructions

    • For the yellow dal layer, add all the yellow dal ingredients directly to the Instant Pot liner, mix well, and add the rack on top of that.
    • For the curried vegetable layer, add all the curried root vegetable ingredients to a short Pyrex container and toss. Place on the rack above the dal. (If you need to, you can wrap this layer in foil if you can’t fit two Pyrex containers above the dal.)
    • For the rice layer, combine the rice and water together in a short Pyrex container and place, uncovered, on top of the root veggie layer.
    • Cook on high pressure for 40 minutes. Let the pressure release naturally. Once the pressure indicator goes down, remove the lid and carefully lift out the pans.
    • Before serving, taste each component and add salt to taste.

    Notes

    Kathy recommends 3-cup rectangular Pyrex containers (or similar) for the layers. Notes from the Veggie Inspired kitchen: For the Root Vegetable Layer, I used part russet potatoes and part beets. *Recipe reprinted with permission from Kathy Hester and Page Street Publishing

    Nutrition

    Calories: 261kcal | Carbohydrates: 57g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 272mg | Fiber: 11g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 36.3mg | Calcium: 60mg | Iron: 2.3mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Cookbook and Product Reviews

    • Palak Tofu (Vegan Palak Paneer)
    • Spinach Rice and Chickpeas
    • Vegan Shakshuka
    • Vegan Creamy Mushroom Pasta
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    Comments

    1. Kat says

      November 19, 2021 at 5:40 pm

      I just found your fantastic site, and purchased your book after falling in love with nearly every recipe I saw! THANK YOU for this site, and especially the whole-foods desserts that actually look appealing!!

      AND, I’ve been debating Ms. Hester’s and a couple other books since I got my (beloved) IntstantPot. Decided I could trust the recommendation of anyone with recipes as good as yours, so bought that with your (I hope) affiliate link too!
      THANKYOU*THANKYOU*THANKYOU!5 stars

      Reply
      • Jenn Sebestyen says

        November 20, 2021 at 8:02 am

        Thank you so much, Kat! I am so happy you are enjoying the recipe and I hope you love the book, too. Kathy’s recipes are wonderful – you won’t be disappointed! Thank you!

        Reply
    2. Nathan - Run Dream Achieve says

      May 03, 2019 at 11:18 am

      Great recipe Jenn. I have been working to improve my diet. I’ve spent nearly 3 decades training as a long distance runner. Often times, we as runners don’t take our nutrition as seriously as we do our physical training. Love this recipe, will share it with my wife as well.5 stars

      Reply
    3. Judy Stone says

      January 13, 2019 at 8:57 am

      Brilliant! Just made it this morning to have for the week. For my taste preference when I make again I would use some grated ginger in the dal layer and bump up the spice a bit in both dal and veggies but it was easy and so much fun to have multiple dishes all done at once. Thanks for sharing Jenn!4 stars

      Reply
      • Jenn S. says

        January 13, 2019 at 10:51 am

        Wonderful, Judy! So happy you loved it. Ginger sounds like a fantastic addition!

        Reply
    4. Nona says

      October 18, 2017 at 8:42 am

      I just found this recipe- looks delicious and I have a bounty from my csa. Is the 40 min cooking time correct? (I’m an instant pot newbie and have yet to cook anything that long!)

      Reply
      • Jenn S. says

        October 18, 2017 at 10:06 am

        Hi, Nona. Yes, 40 minutes is correct. I know it seems like a long time for the Instant Pot, but mine came out perfectly. I hope you enjoy it. Let me know how it turns out.

        Reply
    5. Spike says

      March 12, 2017 at 12:18 pm

      When you do these layered meals, do you cover the dishes you are using for the layers?

      Reply
      • Spike says

        March 12, 2017 at 12:19 pm

        What I mean is do you use silicone or metal covers if they come with the dishes?

        Reply
        • Jenn S. says

          March 12, 2017 at 12:22 pm

          Hi, Spike. I covered the bottom dish with foil and set the top dish on that uncovered.

        • Spike says

          March 12, 2017 at 4:59 pm

          Thanks! Planning this for Friday with dinner guests. Looks great!

        • Jenn S. says

          March 12, 2017 at 6:49 pm

          Great! I hope everyone enjoys it!

    6. Janet MacDonald says

      February 25, 2017 at 9:27 pm

      I’m unsure how to set the 2 Pyrex bowls in the ipot? If they are round, does the top one fit the top edge of the bottom dish ?

      Reply
      • Jenn S. says

        February 26, 2017 at 11:57 am

        Hi, Janet. I covered the bottom Pyrex bowl loosely in foil and then set the other bowl on top of that. I was skeptical going in, but it turned out perfectly! Let me know how it turns out!

        Reply
    7. Sarah says

      February 10, 2017 at 12:46 am

      I’m still a total newbie with my Instant Pot! I have this book and need to dig in a little bit more—everything looks so delicious!

      Reply
      • Jenn S. says

        February 10, 2017 at 9:01 am

        I haven’t really experimented on my own, but I love following other people’s recipes! 🙂 It’s definitely a time saver!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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