south indian food

Instant Pot Dal Palak recipe is a flavorful Indian dish made with pigeon peas, spinach, aromatic spices, and a tadka of ghee, mustard seeds, garlic, red chilies, curry leaves, and asafoetida.

Instant Pot Dal Palak Recipe

Toor dal (pigeon pea)

Bunch of spinach, chopped

Water

Onion

Tomato

Cumin seeds

tsp Turmeric powder

tsp Red chili powder

Coriander powder

tsp Garam masala powder

Salt

tbsp Fresh coriander leaves

tbsp Ghee

Mustard seeds

Garlic cloves, chopped

Broken red chilies

Curry leaves

Asafoetida (hing)

To begin, turn on the instant pot to saute mode.

Next, add 1 tbsp of oil, chopped onion, and 1/2 tsp of cumin seeds. Saute for a minute until the onion is translucent and the cumin seeds are fragrant.

After that, add chopped tomato, 1/2 tsp of turmeric powder, 1/2 tsp of red chili powder, 1/2 tsp of coriander powder, 1/2 tsp of garam masala powder, and 1 tsp of salt. Mix well and saute for a minute.

Following that, add chopped spinach, 1 cup of toor dal (rinsed), and 3 cups of water. Stir well.

Then, cancel the saute mode and close the instant pot lid.

Select the pressure mode and cook for 10 minutes on high pressure.

Once the cooking is complete, allow the pressure to release naturally.

Next, open the lid and slightly mix the dal palak mixture. You can mash it slightly with a masher if desired.

In a separate pan, heat 1 tbsp of ghee and add 1/2 tsp of mustard seeds. Let the seeds splutter.

Then, add 3 chopped garlic cloves, 2 broken red chilies, and a few curry leaves. Fry until the garlic turns golden brown. After that, add a pinch of asafoetida (hing) and mix well.

Pour the tadka over the dal palak mixture and mix well.

Add 2 tbsp of fresh coriander leaves and serve hot. Finally, serve with rice or chapati. Enjoy!

This is a recipe for Instant Pot Idli, a classic Indian dish made from fermented rice and lentil batter, steamed into fluffy and soft cakes, and typically served with coconut chutney or sambar.

Instant Pot Idli Recipe

Urad dal

Idli rice

tsp fenugreek (methi) seeds

salt

yogurt

Firstly, rinse the urad dal, fenugreek seeds, and idli rice in a bowl and soak them in water for 4 hours.

After 4 hours, drain the water and grind the mixture into a fine paste using a mixer or blender. Next, add a little water to facilitate the grinding process.

Then, transfer the paste to a large bowl and add 1 tsp of salt and 1 tsp of yogurt. Mix the batter for 5 minutes, ensuring that it is well combined.

Cover the bowl with a lid and place it in a warm place for 8 to 12 hours, depending on the climate, to allow the batter to ferment. After 8 hours, the batter should have doubled in size and become fluffy.

Now, grease the idli molds with oil and pour the fermented batter into the molds until they are 3/4th full.

Pour 1 cup of water into the instant pot and place the idli molds in the pot. Then, close the lid and set the vent to the “Venting” position or just completely remove the pressure rocker.

Set the timer for 12 minutes on high pressure using the “Manual”, “Sauté”, “Steam”, or “Pressure Cook” mode.

Once the timer beeps, release the pressure naturally by allowing the pot to cool down. Carefully, open the lid of the instant pot and remove the idli molds.

Allow the idlis to cool for a few minutes before removing them from the molds using a spoon or knife.

Finally, serve the idlis hot with coconut chutney or sambar.

<a href=u0022https://amzn.to/3o27pn1u0022 target=u0022_blanku0022 rel=u0022noreferrer noopener sponsored nofollowu0022>Instant Pot </a>Rasam recipe is a flavorful South Indian soup made with lentils, tamarind, and a blend of spices, topped with a fragrant tadka of garlic, chilies, and curry leaves.

Instant Pot Rasam - Warm and Delicious

Toor dal

Tamarind extract

Rasam powder

tsp Oil

tsp black pepper

tsp Crushed ginger

Tomatoes,

tsp Ghee

Coriander leaves

Garlic cloves, roughly chopped

Asafoetida

To begin, turn on the Instant Pot to sauté mode and add 2 tsp oil, 1/2 tsp crushed black pepper, and 1 tsp crushed ginger. Then, sauté for a few seconds until fragrant.

Next, add 2 chopped tomatoes and cook until they become mushy.

After that, add 1/4 cup washed and drained toor dal, 1/2 tsp turmeric powder, 1 tsp salt, and 2 cups water to the Instant Pot. Stir to combine.

Once the ingredients are combined, cancel the sauté mode, close the lid, and turn on the Instant Pot to pressure mode. Cook for 10 minutes.

After 10 minutes, allow the pressure to release naturally and open the lid.

To continue, turn on the sauté mode again and add 1/4 cup tamarind extract and 1 tsp rasam powder to the Instant Pot. Bring the rasam to a boil.

Once the rasam is boiling, add fresh coriander leaves to the pot and switch off the Instant Pot.

To make the tarka, heat 1 tsp oil and 1 tsp ghee in a small pan. Then, add 1/2 tsp mustard seeds, 3 roughly chopped garlic cloves, 2 broken red chilies, a few curry leaves, and a pinch of asafoetida. Fry until fragrant.

After that, pour the tarka over the rasam and mix well.

Finally, serve the rasam hot with a teaspoon of ghee on top. Enjoy!

The Instant Pot rice recipes include five different types of rice with precise measurements and cooking times for each.

Instant Pot Rice Recipes

Sona masoori rice

Jasmine rice

Short-grain rice (sticky rice)

Basmati rice

Brown rice

Salt (optional)

To prepare sona masoori rice in the Instant Pot, start by washing and draining 1 cup of rice.

Then, add it to the Instant Pot along with 1 ¼ cup of water (measure carefully!), and a pinch of salt if desired.

Next, close the lid, select the PRESSURE COOK/MANUAL (High Pressure) setting, and set the cooking time to 4 minutes.

After that, allow the pressure to release naturally for 5 minutes before releasing any remaining pressure and removing the lid.

Finally, open the lid and fluff the rice. Enjoy!

Sona masoori rice recipe

To prepare Jasmine rice in the Instant Pot, start by washing and draining 1 cup of rice. Then, add it to the Instant Pot along with 1 cup of water and a pinch of salt if desired. Close the lid, select the PRESSURE COOK/MANUAL (High Pressure) setting, and set the cooking time to 4 minutes.

Allow the pressure to release naturally before removing the lid.

Finally, fluff the rice and enjoy!

Jasmine Rice recipe

To prepare short-grain sticky rice in the Instant Pot, start by washing and draining 1 cup of rice.

Then, add it to the Instant Pot along with 1 ½ cups of water and a pinch of salt.

Close the lid, select the PRESSURE COOK/MANUAL (High Pressure) setting, and set the cooking time to 5 minutes.

Allow the pressure to release naturally before removing the lid. Enjoy!

Short-grain sticky rice recipe

To prepare Basmati rice in the Instant Pot, start by washing and draining 1 cup of rice. Then, add it to the Instant Pot along with 1 cup of water and a pinch of salt if desired. Close the lid, select the PRESSURE COOK/MANUAL (High Pressure) setting, and set the cooking time to 5 minutes.

Basmati (long-grain) rice recipe

To prepare brown rice in the Instant Pot, start by washing and draining 1 cup of rice. Then, add it to the Instant Pot along with 1 ¼ cups of water, a pinch of salt, and 1 teaspoon of oil (optional).

Close the lid, select the PRESSURE COOK/MANUAL (High Pressure) setting, and set the cooking time to 20 minutes.

After that, allow the pressure to release naturally before removing the lid.

Brown rice recipe

Top 4 south indian food recipes from across the web

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Instant Pot Dal Palak Recipe

Instant Pot Idli Recipe

Instant Pot Rasam - Warm and Delici...

Instant Pot Rice Recipes

Top 4 south indian food recipes from across the web

The most viewed south indian food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Dal Palak Recipe

Instant Pot Idli Recipe

Instant Pot Rasam - Warm and Delici...

Instant Pot Rice Recipes

The most viewed south indian food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine