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Instant Pot Jackfruit with Chana Dal [Vegan]
This meal is full of spice and delicious flavors. If you haven't tried jackfruit yet, you need to! The meat-like texture provides heartiness to plant-based dishes like these.
Ingredients You Need for Instant Pot Jackfruit with Chana Dal [Vegan]
How to Prepare Instant Pot Jackfruit with Chana Dal [Vegan]
- Rinse and soak the chana dal in 1 cup of water for 40 minutes. Lightly crush the green cardamoms, cloves, black cardamoms and black peppercorns using a mortar and pestle and set aside. Drain the dal and transfer it to another bowl.
- Press the sauté button. When the pot displays hot, add the oil and then add the cumin seeds, bay leaves, cinnamon stick, crushed spices (cardamoms/cloves/peppercorns) along with the dried red chilies.
- Sauté for a few seconds until the spices are fragrant and then add the chopped garlic. Cook for 1 minute or until the garlic starts turning light golden brown in color and then add in the tomato.
- Cook the tomato for 2 minutes and then add the chana dal, jackfruit, coriander powder, turmeric powder (if using) and salt and mix to combine. Cook for 1 minute and then add the water. Close the pot with its lid and set the pressure valve to the sealing position.
- Press the manual or pressure-cook button and cook on high pressure for 10 minutes. Let the pressure release naturally.
- Open the pot and press the sauté button. If you want to get rid of a little of the water that’s in the pot, let it simmer for 2 minutes on sauté. This is optional; if you want a little liquid in your dish, you may skip this step.
- Stir in the lemon juice, garnish with cilantro and serve.
Notes
If you don't have the whole spices, add 1/2 teaspoon of garam masala instead.
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