Instantpot Pumpkin Dal Recipe

INSTANTPOT RECIPE ALERT!

This Red Pumpkin Dal recipe flow is adapted from #everydayayurvedacookbook for the instantpot. It’s a favorite of mine and so easy when you put it in the pot in the AM, then eat it when you have the lunch break. Enjoy!

Red Pumpkin Dal

Ingredients:
1 cup red lentil or split mung beans
3 cups water
1 can of coconut milk
2-3 cups cubed winter squash (any and all!)
1-2 tbsp seasonal spice mix (see my cookbooks for more!)

Direction:
1. Pressure cook for 5 minutes.
2. Hand-blend if you want it to be really smooth.
3. Serve with a sprinkle of toasted coconut.

Have you adapted any of my recipes for your IP? Please share below so everyone can benefit!