Instant Pot Sultani Dal

Last but not the least, here comes a super-rich, creamy dal from the state of Uttar Pradesh. A dal can’t get any richer than this. It’s the smoky flavored Sultani dal prepared with split pigeon peas, yogurt, milk and cream, butter and of course ghee. Yes, we need all those dairy products for this dal. I said it’s a smoky flavored dal too. :-) Check out the detailed recipe and how to add the smoky flavor to this dal.

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Instant Pot Daineiiong | Meghalaya Style Dal with Sesame Seeds

MeghalayaDaineiiong

I am going to share the last dal recipe from the North Eastern states. It is the daineiiong from Meghalaya.It is pronounced as Dai-Nei-Iong, and it is one of the staple foods of Khasi tribe of Meghalaya. So what is Daineiiong? It’s the Meghalaya style dal prepared with lentils and black sesame seeds. Here comes my version daineiiong with brown masoor dal and toor dal.

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Instant Pot Dosakaya Pappu | Yellow Cucumber Dal

AndhraStyleDosakayaPappu

After posting quite a few North Indian and North Eastern state recipes, I am back with a South Indian recipe. This dal is one among the comfort and staple food of Andhra/Telangana region. It’s the Dosakaya Pappu / the yellow cucumber dal. It is a flavorful lentil curry prepared with split pigeon peas and yellow cucumber. Here is instant pot and pressure cooker version of the simple yet delicious dosakaya pappu.

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Instant Pot Ghugni | Black Chickpeas Stew

BihariGhugni

Today I am going to share a traditional recipe that is quite popular in Bihar, Jharkhand, Orissa, Assam, and Bengal of course with its own variation. The one that I am going to share is the Bihari version. It is the Kala channa Ghugni or the black chickpeas stew. Traditionally it is served with puffed rice as an evening snack but what I learnt was you can serve this with roti, poori, and any other Indian bread too. Check out my simple instant pot version of the Bihari/Jharkhand Ghugni.

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Instant Pot Kothalere Rondha Matidail | Assamese Dal with Jackfruit and Blackgram

kothalererondha matidail

We are halfway through this mega blogging marathon, and today I am going to share Kothalere Rondha Matidail. Tongue twister name huh? Ok, let me translate it. It’s the Assamese special sweet and spicy dal prepared with the unique blend of black gram, jackfruit, and raw papaya. Sounds interesting right? Especially the addition of jackfruit intrigued me a lot. Check out the interesting findings of the Assamese cuisine and also the recipe.

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Instant Pot Channa Madra | Pahari Cuisine Special Channa Madra

Instant Pot Channa Madra

Chickpeas aka garbanzo beans aka channa aka kondakadalai aka known as Egyptian pea is one of the favorite legumes that is used nearly all the world cuisines. It’s a versatile legume, and it can be added in any stew or curry or salad or spread/hummus. Today I am going to break the vegan rule and share a yummy and creamy yogurt based recipe with chick peas. It is the Channa Madra – A Himachali / Pahari Cuisine special – a no onion no garlic recipe prepared with Chickpeas simmered in creamy & thick yogurt gravy. Check out the detailed recipe and a short video recipe of the same.

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