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CSA Layered Indian Dinner for the Instant Pot
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4.67 from 3 votes

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: American, Indian
Diet: Vegan
Servings: 4 servings
Calories: 261kcal

Equipment

Ingredients

Yellow Dal Layer

Curried Root Vegetable Layer

Rice Layer

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