Yes, please post a written version, and include the lemon/lime juice and tempering spices in the ingredients at the beginning! Made this tonight, very tasty.
Sure Rebecca, I will be sharing the written version very soon! Thank you so much for sharing this feedback! I am glad you liked it! Stay tuned for more such recipes! :)
Loved this, thank you. I only had frozen coriander and tinned tomatoes so chopped up large handful of coriander, stalks and all finely and added after tomato (of which I added a large spoon of chopped tomato). Delish, simple and cooked perfectly with this timing. Plus just paused video for ingredients 🙏🏻
Hi Angela...have you tried the recipe? Mine was a total failure (see my comments above) and I really wanted this to work! Let me know how you made out...maybe I did something wrong?
So I tried your recipe tonight and got to the point of putting it in for 5 mins at high pressure - sadly, after 5 mins at high pressure, there was still lots of water in the rice pot so I put back on for another 5 mins at high pressure - still not quite cooked and very sticky. Put back on for 2 mins high pressure....quite disappointed as the rice is now overcooked and as you can imagine, the dahl stuck a little to the bottom. I have mastered my kitcharis in the IP and it requires at least 20 mins of cooking at LOW hi pressure. Very very disappointed ... I was so looking forward to enjoying this dish. :-(
Basmati Rice should not take that long to cook. It generally cooks within 5-6 mins on High Pressure. I add 1 3/4 Cup of water for 1 Cup of rice (pre-soaked for 10 - 15 mins) and 1 Cup of water if the rice is soaked for 30 mins or more. But if by any chance there is a little bit of water left in the rice, pressure cooking it for an extra minute helps! It's difficult to say what went wrong for you. 5 minutes of High Pressure is more than enough for red lentil. Pressure cooking it for more would definitely make it stick. My suggestion maybe you can just make the dal and rice separate and see how long it takes. Please feel free to ask if you have any query, I would love to help you with them! If you like Khichadi then I am sure you are going to love Dal Rice too!
@@therecipehut I have been cooking rice in an Instant Pot for over 8 years now and I see so many people cooking it for 5 to 8 mins. Now I have three diferent brands of IP type cookers and I have never been able to cook any type rice that fast. Jasmine I cook for 10 mins, Basmati after a 20 mins soak, 10 mins. Long grain 14 mins, Calrose 16 mins. I think it has to do with individual preference. I like my rice so that there is not a hint of crunch to it. My water to rice ratio is usually 1: 1 or 1.25: 1 I also make a lot of rice pilaf and after sauteing the rice and onions is ghee still cook it for at least 10 mins in an IP.
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Looks really good - but do you have a link for a written recipe, please?
Thank you so much! I am working on by blog, will be sharing it very soon!
Yes, please post a written version, and include the lemon/lime juice and tempering spices in the ingredients at the beginning! Made this tonight, very tasty.
Sure Rebecca, I will be sharing the written version very soon! Thank you so much for sharing this feedback! I am glad you liked it! Stay tuned for more such recipes! :)
Loved this, thank you. I only had frozen coriander and tinned tomatoes so chopped up large handful of coriander, stalks and all finely and added after tomato (of which I added a large spoon of chopped tomato). Delish, simple and cooked perfectly with this timing. Plus just paused video for ingredients 🙏🏻
Sounds great!
I’ve done it all in rice cooker
Very nice ,can one make the moong Dhal in a Vortex instant pot airfryer
Such a comfort food - the way U made it & how it tastes, excellent!! 👍🏻💐
Thank you so much! :)
Looks delicious and easy thankyou for recipe i will be trying this tomorrow
Awesome! Would love to hear how it turned out for you! :)
Hi Angela...have you tried the recipe? Mine was a total failure (see my comments above) and I really wanted this to work! Let me know how you made out...maybe I did something wrong?
Great easy recipe
Thank you!
Nice video.
Thanks! :)
great video
Thank you! :)
So I tried your recipe tonight and got to the point of putting it in for 5 mins at high pressure - sadly, after 5 mins at high pressure, there was still lots of water in the rice pot so I put back on for another 5 mins at high pressure - still not quite cooked and very sticky. Put back on for 2 mins high pressure....quite disappointed as the rice is now overcooked and as you can imagine, the dahl stuck a little to the bottom. I have mastered my kitcharis in the IP and it requires at least 20 mins of cooking at LOW hi pressure.
Very very disappointed ... I was so looking forward to enjoying this dish. :-(
I am so sorry to hear this Jocelyne it did not work well for you. If I may ask which type of rice did you use?
@@therecipehut I used basmati rice...I followed everything as you stated. I made no substitutions....including my homemade ghee.
Basmati Rice should not take that long to cook. It generally cooks within 5-6 mins on High Pressure. I add 1 3/4 Cup of water for 1 Cup of rice (pre-soaked for 10 - 15 mins) and 1 Cup of water if the rice is soaked for 30 mins or more. But if by any chance there is a little bit of water left in the rice, pressure cooking it for an extra minute helps! It's difficult to say what went wrong for you. 5 minutes of High Pressure is more than enough for red lentil. Pressure cooking it for more would definitely make it stick. My suggestion maybe you can just make the dal and rice separate and see how long it takes. Please feel free to ask if you have any query, I would love to help you with them! If you like Khichadi then I am sure you are going to love Dal Rice too!
@@therecipehut I have been cooking rice in an Instant Pot for over 8 years now and I see so many people cooking it for 5 to 8 mins. Now I have three diferent brands of IP type cookers and I have never been able to cook any type rice that fast. Jasmine I cook for 10 mins, Basmati after a 20 mins soak, 10 mins. Long grain 14 mins, Calrose 16 mins. I think it has to do with individual preference. I like my rice so that there is not a hint of crunch to it. My water to rice ratio is usually 1: 1 or 1.25: 1 I also make a lot of rice pilaf and after sauteing the rice and onions is ghee still cook it for at least 10 mins in an IP.
BTW way I love this recipe. But my red lentils cook so much faster than my basmati. I have cooked it with toor dal with good success too.