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Instant Pot

Instant pot dal makhani recipe 🌶

By 1 Comment

This simple recipe for dal makhani using the Instant Pot is a gout friendly source of protein, fiber and other nutrients like folic acid, iron, and magnesium. But more important than that this recipe is delicious.

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This recipes uses brown lentils and red kidney beans. To ensure even cooking both are soaked overnight before using. I do have an Instant Pot recipe for red beans that does not require soaking. Camellia brand was used since in Louisiana they are consistently good.

The ingredients should be prepared before we start cooking.

Lentils: Soak one cup of lentils overnight (or at least 4 hours)

Red Kidney Beans: Soak one cup of red kidney beans overnight (or at least 4 hours)

Garlic: Two Tablespoons of minced garlic.

Ginger: One Tablespoon minced ginger.

Onion: One and a half cups of finely diced onion.

Tomato: One cup of finely diced tomato. This was two roma tomatoes cut up. Roma tomatoes are very consistent year round so I like to use them in recipes.

Note: If tomatoes are a gout trigger for you leave them out.

Cumin: Two teaspoons of cumin seeds.

Coriander Powder: One teaspoon of Coriander Powder.

Garam Masala: One teaspoon of Garam Masala.

Chili Powder: Kashmiri Red chili powder was used. It has a nice color and taste without being crazy hot. You could always use any red pepper that you like and matches your heat tolerance.

Turmeric Powder: One teaspoon of turmeric powder. Some recipes you will find on line do not use turmeric powder but it is a great anti inflammatory. As someone who suffers from gout and rheumatoid arthritis that is a good thing so I add some.

Salt: One and a half teaspoons of salt were used. This matched my taste, you may need to adjust.

Push the Sauté button on your Instant Pot. Add one Tablespoon of oil and let it warm up. The oil will start to pool up on the side of the pot. When the oil is warm add your cumin seeds and mix with the oil. We want to fry them in oil.

When the cumin seeds start to pop or crackle add the onions. Cook until the onions start to soften up.

When the onions start to soften up add the garlic, ginger and spices. Keep stirring and cook for about three minutes to toast the spices. You do not want to burn the spices. If they start to stick add your tomatoes early.

After your spices have toasted add the tomatoes.

Cook the tomatoes (while occasionally stirring) until most of the moisture has escaped and you start to see a little oil seperate. This should take about five minutes.

Add your lentils, red beans and four and a half cups of water. Give it a stir.

Note: If you want to cook this on your stove top everything to this point is the same. At this point on the stove cook until the beans are tender.

If cooking in the Instant Pot put on the lid set the vent to sealing. Press cancel then manuel and set the timer for nine minutes. After the timer has counted down turn off your Instant Pot and let naturally release for twenty minutes.

If you want thicker dal cut back a little on the water.

While the dal is cooking wash and dry a big handful of cilantro. Then chop it up. Measure out a quarter cup of almond milk yogurt.

After the Instant Pot has naturally released for twenty minutes turn your vent to release. After steam is no longer coming out of the vent remove the lid.

Stir in the yogurt and cilantro. The dish is now ready to serve.

If you liked this recipe you might also like:

Print Recipe

Instant Pot Dal Makhani 🌶

Simple vegan recipe for dal makhani using the Instant Pot.
Prep Time1 hr
Cook Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: Instant Pot, Lentils
Servings: 4 people
Calories: 315kcal
Author: James Strange

Equipment

  • Instant Pot

Ingredients

Spices

  • 1 teaspoon Coriander Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Kashmiri Red Pepper Or Cayenne pepper
  • 1 teaspoon Turmeric Powder
  • 1.5 teaspoons Salt

Main Ingredients

  • 1 Tablespoon Oil
  • 2 teaspoons Cumin Seeds
  • 1 Cup Lentils Soaked overnight
  • 1 Cup Red Beans Soaked overnight
  • 1.5 Cup Onion Diced
  • 1 Cup Tomato Diced, two roma
  • 2 Tablespoons Garlic
  • 1 Tablespoon Ginger
  • 4.5 Cups Water

To Finish

  • 1/4 Cup Almond Milk Yogurt
  • 1/2 Cup Cilantro Chopped

Instructions

  • Push the Sauté button on your Instant Pot. Add one Tablespoon of oil and let it warm up. The oil will start to pool up on the side of the pot. When the oil is warm add your cumin seeds and mix with the oil.
  • When the cumin seeds start to pop or crackle add the onions.
  • When the onions start to soften up add the garlic, ginger and spices. Keep stirring and cook for about three minutes to toast the spices.
  • After your spices have toasted add the tomatoes.
  • Cook the tomatoes (while occasionally stirring) until most of the moisture has escaped and you start to see a little oil seperate.
  • Add your lentils, red beans and four and a half cups of water. Give it a stir.
  • put on the lid set the vent to sealing. Press cancel then manuel and set the timer for nine minutes.
  • After the timer has counted down turn off your Instant Pot and let naturally release for twenty minutes.
  • While the dal is cooking wash and dry a big handful of cilantro. Then chop it up. Measure out a quarter cup of almond milk yogurt.
  • After the Instant Pot has naturally released for twenty minutes turn your vent to release. After steam is no longer coming out of the vent remove the lid.
  • Stir in the yogurt and cilantro. The dish is now ready to serve.

Nutrition

Calories: 315kcal | Carbohydrates: 51g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Sodium: 900mg | Potassium: 880mg | Fiber: 20g | Sugar: 6g | Vitamin A: 685IU | Vitamin C: 16mg | Calcium: 104mg | Iron: 6mg

Instant pot red beans 🍽

By 2 Comments

These gout friendly / vegan red or kidney beans are perfect for adding to soup recipe or chili. The extras will go into the freezer.

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These are not for red beans and rice but when researching Instant Pot times for red beans. I saw this recipe from Pinch of Yum that looks good (but not gout friendly). https://www.apinchofhealthy.com/instant-pot-red-beans-and-rice/

In this recipe the red beans are not soaked. If soak your beans you will only need to cook them for nine minutes. In my recipe for Dal Makhani they were soaked overnight.

I do like Camellia brand of beans so of course I checked to see what they recommended for a cooking time. Their website says to cook for forty minutes then naturally release. https://www.camelliabrand.com/recipes/instant-pot-new-orleans-style-red-beans-and-rice/ This is the timing I decided to try. It works good for beans that are still slightly firm but not mushy. But if I was going to make red beans and rice I would do forty two minutes. But that is a personal preference.

Ingredients for red beans on a table
Ingredients for red beans

Ingredients:

One pound of kidney beans, I did use Camellia brand. I have always had good luck with them.

Bay leaves. the recipe calls for two but mine were small so I used three.

Fresh garlic. Used a teaspoon of finely minced garlic.

Salt. Used one teaspoon of salt.

Olive oil. One Tablespoon of olive oil.

Seasoning. I used a mix of black pepper, granulated garlic and no salt Cajun seasoning. If you use one with salt you may need to adjust how much salt you use.

Broth base (bouillon). Use a teaspoon of vegan soup base.

Onion. Used half of a minced medium onion (1/2 Cup).

Water. Six cups of filtered water.

The cooking instructions are really simple. On your Instant Pot press the “Sauté” function key and add a Tablespoon olive oil. When the oil is hot add the onions and garlic cook for two or three minutes.

Cooking onions and garlic in the Instant Pot.
Saute the onions and garlic

After the onions have become translucent add all of the other ingredients and put on the lid. Turn the venting knob to sealing.

Ingredients for red beans in the Instant Pot
Add the ingredients to the Instant Pot

On your Instant Pot press the “Keep warm / cancel” function key. Then press the “Manual” function key. Then using the + and - keys set the timer to 40 minutes.

When the Instant Pot comes to tempature confirm the vent seals and is not blowing steam.

After the Instant Pot seals the timer will start to count down. When the timer reaches 0 press cancel. This will ensure that the unit will depressurize. Let it cool down for twenty minutes or so.

Turn the vent to venting (be careful of steam coming out). Remove the lid and take out the bay leaves.

At this point your beans should be ready to use. But you should check (you never know if your beans were old).

A ladle dipping red beans from the Instant Pot
Check to see if they are ready

If they need a little more time cook for two more minutes.

Cooked red beans in a bowl sitting on a towel.
Cooked Red Beans

The red beans can keep in the refrigerator for three days. They will keep in the freezer for one month.

The cooked beans divided into 1.5 cup portions (equal to one 15 ounce can of beans) total yield for the recipe is equal to four 15 ounce cans of beans.

Cooked red beans in a bowl sitting on a towel.
Simple Instant Pot red beans
Print Recipe

Instant Pot Red Beans 🥣

How to cook red / kidney beans in the Instant Pot.
Prep Time30 mins
Cook Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Instant Pot, red beans
Servings: 12 servings
Calories: 64kcal
Author: James Strange

Equipment

  • Instant Pot

Ingredients

  • 1 Tablespoon Olive Oil
  • 1/2 Cup Onion diced
  • 1 pound Kidney Beans dry
  • 2 each Bay Leaves Remove after cooking
  • 1 teaspoon Garlic minced
  • 1 teaspoon Salt
  • 1 teaspoon Chicken flavored bouillon Vegan
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Granulated Garlic
  • 1/4 teaspoon Cajun Seasoning No salt type
  • 6 Cups Water

Instructions

  • On your Instant Pot Press the “Sauté” function key
  • Add the olive oil, onion and garlic. Cook until the onion is translucent.
    Cooking onions and garlic in the Instant Pot.
  • After the onions have become translucent add all of the other ingredients and put on the lid. Turn the venting knob to sealing.
    Ingredients for red beans in the Instant Pot
  • Turn the venting knob to sealing.
    Ingredients for red beans in the Instant Pot
  • On your Instant Pot press the “Keep warm / cancel” function key. Then press the “Manual” function key. Then using the + and - keys set the timer to 40 minutes.
    A ladle dipping red beans from the Instant Pot
  • When the Instant Pot comes to tempature confirm the vent seals and is not blowing steam.
    A ladle dipping red beans from the Instant Pot
  • After the Instant Pot seals the timer will start to count down. When the timer reaches 0 press cancel. This will ensure that the unit will depressurize. Let it cool down for twenty minutes or so.
    A ladle dipping red beans from the Instant Pot
  • Turn the vent to venting (be careful of steam coming out). Remove the lid and take out the bay leaves.
    A ladle dipping red beans from the Instant Pot
  • At this point your beans should be ready to use. But you should check (you never know if your beans were old).
    Cooked red beans in a bowl sitting on a towel.

Notes

If they need a little more time cook for two more minutes.

Nutrition

Calories: 64kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 271mg | Potassium: 162mg | Fiber: 3g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Seitan and veggie stir-fry 🥦

By Leave a Comment

My last post showed how to make shreddable chicken style seitan. This stir fry recipe using our homemade seitan is very easy, healthy and delicious. The method used is very versatile allowing you to sub whatever veggies you like.

JamesStrange.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In simple terms, this means that if you click and buy something, we are paid a fee. This fee is used to help recover some of the costs of running the site.

Anytime I do a stir fry I have everything prepped before I turn on the burner. Things go quick so everything needs to be ready and close by. As much as possible I will have things laid out in the order that I will use them.

You might notice that I am using broccolini and not broccoli. You can use either one but I am really liking broccolini right now. But I do treat it like two different veggies. Which is why the tops are cut off from the stems. The thicker stems have been split in half lengthwise.

Bell pepper and onion have been cut into strips. Mushrooms sliced up. Ginger rough diced and garlic has been sliced.

The seitan gets marinated very similar to how I would normally marinate chicken before stir frying. We will not get the same mouth feel like when velveting chicken. But the seitan will absorb flavor and have a nice texture.

First add one Tablespoon rice wine then mix with the seitan. You want to evenly wet the surface. (if you do not want to use alcohol just use water or veggie broth) Then add one teaspoon of dark soy sauce and mix. Then add one teaspoon of cornstarch and mix. Mix until you do see any white spots. Your "chickun" is now ready.

The first step of the cooking process is to blanch the broccolini. Bring a small pot of water to a rapid boil. Add the broccolini stems and cook for forty five seconds to one minute. The stems should just start to get a little tender. At this time add the tops and cook for one more minute.

Drain into a colander and rinse with cold water. Or place into an ice bath. I have started using the rinse in cold water method to free up counter space. Blanching the broccolini or broccoli allows it to retain a nice green color during cooking.

To a hot pan add one and a half Tablespoons of peanut oil. To the oil add the ginger and garlic. This step will flavor your oil. When you can smell garlic and ginger (proximity 30 seconds later) add your mushrooms, onion and bell pepper.

After one minute add the seitan and broccolini stems. Add a pinch of sea salt.

After three minutes add the broccolini tops and add one teaspoon of soy sauce.

After three minutes add half a teaspoon of toasted sesame oil. Cook for one more minute and its ready to serve.

My video on YouTube

Print Recipe

Seitan and Veggie Stir Fry 🥡

A very basic stir fry using seitan and Vegetables.
Prep Time20 mins
Cook Time15 mins
Course: Main Dish
Cuisine: Chinese
Keyword: Gout Friendly, seitan, Vegan
Servings: 2 people
Calories: 319kcal
Author: James Strange

Ingredients

  • 8 ounces seitan
  • 1 Tablespoon Rice Wine
  • 1 teaspoon Dark Soy Sauce
  • 1 teaspoon Cornstarch
  • 2 cloves garlic sliced
  • 1 Tablespoon ginger rough chop
  • 1/2 Cup Onion
  • 1/2 Cup Red Bell Pepper
  • 1 Cup broccolini
  • 1.5 Tablespoons Peanut Oil
  • 1 pinch Sea Salt
  • 1 teaspoon Soy Sauce
  • 1/2 teaspoon Sesame Oil

Instructions

Prep the veggies

  • For the broccolini separate the tops from the stems. Any thick stems cut in half lengthwise.
  • Cut the bell pepper and onion into strips.
  • Slice the mushrooms and garlic.
  • Give the ginger a rough chop.

Marinate the Seitan

  • Add the rice wine and mix.
  • Add the dark soy sauce and mix.
  • Add the cornstarch and mix

Blanch the Broccolini

  • To a pot of boiling water add the broccolini stems and cook for forty five seconds to one minute.
  • Add the tops and cook for one more minute.
  • Drain into a colander and rinse with cold water. Or place into an ice bath.

Time to cook

  • Get everything ready and close by
  • To a hot pan add one and a half Tablespoons of peanut oil. To the oil add the ginger and garlic.
  • When you can smell garlic and ginger (approximately 30 seconds later) add your mushrooms, onion and bell pepper.
  • After one minute add the seitan and broccolini stems. Add a pinch of sea salt.
  • After three minutes add the broccolini tops and add one teaspoon of soy sauce.
  • After three minutes add half a teaspoon of toasted sesame oil. Cook for one more minute and its ready to serve.

Nutrition

Calories: 319kcal | Carbohydrates: 22g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Sodium: 777mg | Potassium: 137mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2665IU | Vitamin C: 129.4mg | Calcium: 75mg | Iron: 2.3mg

Shreddable chicken style seitan 🍽

By 2 Comments

Making your own vegan shredded chicken seitan allows you to control what goes into it and how the final product turns out. It's also a lot cheaper than buying premade.

Since chicken is fairly neutral in flavor I decided to try making a chicken or "chickun" version first. To keep this version gout friendly it includes no nutritional yeast. Most vegan versions of seitan have nutritional yeast. Nutritional yeast is a good source of B12 but excess yeast can be a gout trigger.

When researching versions of seitan chicken I saw a YouTube video from East Meets Kitchen. She used tofu and a minimum of other ingredients. Her video is what inspired my recipe.

To prevent issues from gout it is recommended to limit the consumption of lean animal protein. Four to six ounces per day is considered the limit. Not per meal, per day. Seitan is great gout friendly nonanimal protein that is very versatile. Quite often seitan will be called wheat meat. Due to the gluten seitan has a chewy texture and if formed correctly it will have a texture somewhat similar to meat.

Seitan is a wheat protein (gluten) that has been separated from the starch. You can do this yourself using what is called the washed flour method. Or you can by the protein already separated, it's called vital wheat gluten (VWG). This is the method explained in this post.

A blender with tofu and water prior to mixing

Let's get started with the wet ingredients. Place one pound of Firm tofu and 2 1/4 cups of water in a blender. Blend until smooth. Pour into a bowl and add two Tablespoons of a neutral-flavored oil like expeller pressed safflower. The oil acts as a lubricant to will help make the seitan shreddable. Two Tablespoons of apple cider vinegar. The vinegar helps with the slightly funny taste of vital wheat gluten. Mix add set aside.

Adding seasoning the gluten prior to mixing

Time for the dry ingredients. To one pound of vital wheat gluten add three Tablespoons Vegan chicken bouillon, 1/2 teaspoon salt, and 1/2 teaspoon granulated garlic. Give these a mix then add the wet ingredients. Mix to combine. Do not be afraid of adding seasonings. Experiment with mushroom powder etc but I stay away from dried herbs. They do add flavor but look funny in the final product.

After mixing everything cover your bowl with a towel and rest for one hour. This step will help to relax the gluten.

Gluten being mixed in a stand mixer

After one hour place, the dough ball into the stand mixer with the paddle attached. If you do not have a mixer you can knead by hand. Or you can do small batches in a food processor.

With the stand mixer knead for one minute on speed 1 or 2. After one minute stop, the mixer pulls the ball off the paddle, flip it over then mix for another minute. Do this until the dough is very stretchable. It took me five minutes.

Preparing to place the baskets with seitan into the instant pot.

I have stackable steamer baskets for my Instant Pot. They work great for steaming the seitan. I divided the dough into two balls. Lined each basket with parchment paper then added one dough ball to each basket. Locked them together and placed in the Instant Pot with 1 1/2 cup of water. Set the Instant Pot to steam and the timer for two hours. After two hours allowed the Instant Pot to natural release for twenty minutes.

Hands shredding the finished seitan

After removing the seitan allow it to cool then shred to your desired size. This produced just over three pounds of "wheat meat". I divided it into eight-ounce portions. Some of which went into the freezer to use in future recipes. For best results, seitan stored in the freezer should be used within six months. Some of it also went into the refrigerator. Any seitan stored in the refrigerator should be used within three days.

Close Up of the finished seitan. This is a pin for pinterest
Print Recipe

Shreddable Chicken Style Seitan

How to make shreddable chicken style seitan
Prep Time1 hr
Cook Time2 hrs
Course: Main Dish
Cuisine: American
Keyword: Gout Friendly, Instant Pot, Vegan
Servings: 6
Calories: 387kcal
Author: James Strange

Equipment

  • Instant Pot
  • Stand Mixer

Ingredients

Wet

  • 1.25 Cup Water
  • 1 Pound Tofu Firm
  • 2 Tablespoons Oil Neutral Flavor
  • 2 Tablespoons Apple Cider Vinegar

Dry

  • 1 Pound vital wheat gluten
  • 3 Tablespoons chicken bouillon Vegan
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated garlic

Instructions

  • Place one pound of Firm tofu with 2 1/4 cups of water in a blender. Blend until smooth. Pour into a bowl and add two Tablespoons of a neutral flavored oil. Two Tablespoons of apple cider vinegar. Mix add set aside.
  • To one pound of vital wheat gluten add three Tablespoons Vegan chicken bouillon, 1/2 teaspoon salt and 1/2 teaspoon granulated garlic. Give these a mix then add the wet ingredients. Mix to combine. We are not ready to knead. Let the mix rest for one hour covered with a towel.
  • After one hour place the dough ball into the stand mixer with the paddle attached. With the stand mixer knead for one minute on speed 1 or 2. After one minute stop the mixer pull the ball off the paddle, flip it over then mix for another minute. Do this until the dough is very stretchable.
  • Divide the dough into two balls. Line two steamer baskets with parchment paper then added one dough ball to each basket. Lock them together and place in the Instant Pot with 1 1/2 cup of water. Set it to steam for two hours. After two hours allow the Instant Pot to natural release for twenty minutes.
  • After removing the seitan allow it to cool then shred to the desired size

Video

Nutrition

Calories: 387kcal | Carbohydrates: 12g | Protein: 64g | Fat: 9g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Calcium: 202mg | Iron: 4.8mg

Instant pot rajma recipe 🧅

By Leave a Comment

My Fitness Pal has been telling me that my protein intake has been low. Rajma or red beans with flavorful spices is tasty way to get my protein. Using the instant pot makes it quick and I do not have to stand over the stove. 

JamesStrange.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In simple terms, this means that if you click and buy something, we are paid a fee. This fee is used to help recover some of the costs of running the site.

Here in Louisiana Red Beans and Rice are commonly served on Mondays. The problem for gout sufferers is they normally are loaded with Andouille sausage. As much as I love the stuff it is made with cuts of meats that can cause gout flare ups.

Working in Pakistan allowed me to experience vegetable dishes cooked in ways that I did not miss the meat. The people in Pakistan do eat meat. The summers are very hot (hottest I experienced was 123F with high humidity). The high heat makes it hard for the body to digest large amounts of meat. So in the summertime people turn to more vegetable dishes.

Soaked Red Beans

Soaked Red Beans

Start by soaking one pound (2 1/4 cups) of red beans overnight. It's not a requirement to soak them but they turn out more creamy when they have been soaked. When I can get them I use Camellia brand. More important than the brand name is the beans need to be fresh. Also never use hard water to cook your beans. Beans cooked in hard water will never get soft.

Check to make sure you do not have any rocks etc in your beans. Give them a rinse with cold water. Place them in a pot or bowl and cover by at least two inches. After soaking overnight they will be almost double in size.

Ingredients for Rajma

Ingredients for Rajma

Time to prepare all of our vegetables. By chopping the vegetables up in small pieces allows them to break down into a sauce (for lack of a better term). One medium red onion finely diced (3/4 Cup), two cups finely diced tomato, two teaspoons finely diced ginger, two teaspoons finely diced garlic, two teaspoons finely diced spicy green pepper (I used the ones from and Indian market but serranos work great).

Measure out the spices. One teaspoon cumin seeds, two pieces of cinnamon stick, one teaspoon paprika, one teaspoon garam masala, one teaspoon mango powder (coriander is what is normally used but I like mango powder), one teaspoon salt (this is on the low end most people will want around one Tablespoon), one half teaspoon black pepper, one half teaspoon turmeric.

We will also needs two cups of water and one and a half Tablespoons of cooking oil.

Remember how many cinnamon sticks you use it is better to remove them before serving. Mine are usually on top after cooking.

Plug in your Instant Pot and press saute and add one and a half Tablespoons of cooking oil.

Adding Cumin and Cinnamon

Adding Cumin and Cinnamon

When the oil gets hot add the cumin seeds and cinnamon sticks. The cumin needs to be in the oil so that the seeds will crackle and release flavor. After the cumin seeds have opened up add your onion, garlic, ginger and green pepper. Cook this while occasionally stirring until the onion gets some brown spots.

Added Tomatoes

Added Tomatoes

After the onion gets some brown spots add the tomato. Cook this while occasionally stirring for five minutes.

Adding Spices to the Red Beans

Adding Spices to the Red Beans

Add your soaked beans, remaining spices and two cups of water.

Ready to Cook

Ready to Cook

After giving it a stir it's now ready to cook.

Instant Pot Set

Instant Pot Set for 30 Minutes

In manual mode set the timer for 30 minutes. After 30 minutes let the pressure naturally release for 15 minutes. For richness top with some evaporated coconut milk.

Similar recipes you might also enjoy:

Instant pot dal makhani recipe

Tofu matar recipe

Instant Pot Rajma Recipe

Instant Pot Rajma Recipe

Instant Pot Rajma Recipe
Print Recipe

Instant Pot Rajma Recipe

Red Beans cooked in the Instant Pot with flavorful spices makes a quick and tasty meal
Prep Time1 hr
Cook Time30 mins
Total Time9 hrs 30 mins
Course: Main Dish
Cuisine: Indian
Keyword: Gout Friendly, Indian, Instant Pot, Vegan
Servings: 6 servings
Calories: 187kcal
Author: James Strange

Ingredients

  • 1 pound red beans
  • 3/4 Cup red onion
  • 2 teaspoons ginger
  • 2 teaspoons garlic
  • 2 teaspoons serrano pepper
  • 1 teaspoon cumin seeds
  • 2 each cinnamon stick
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon mango powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1 1/2 Tablespoons peanut oil
  • 6 Tablespoons evaporated coconut milk
  • 2 Cups Water

Instructions

  • Start by soaking one pound (2 1/4 cups) of red beans overnight.
    Soaked Red Beans
  • Time to prepare all of our vegetables. One medium purple onion finely diced (3/4 Cup), two cups finely diced tomato, two teaspoons finely diced ginger, two teaspoons finely diced garlic, two teaspoons finely diced spicy green pepper
    Ingredients for Rajma
  • Measure out the spices. One teaspoon cumin seeds, two pieces of cinnamon stick, one teaspoon paprika, one teaspoon garam masala, one teaspoon mango powder, one teaspoon salt, one half teaspoon black pepper, one half teaspoon turmeric.
  • Plug in your Instant Pot and press saute and add one and a half Tablespoons of cooking oil.
  • When the oil gets hot add the cumin seeds and cinnamon sticks. The cumin needs to be in the oil so that the seeds will crackle and release flavor. After the cumin seeds have opened up add your onion, garlic, ginger and green pepper. Cook this while occasionally stirring until the onion gets some brown spots.
    Adding Cumin and Cinnamon
  • After the onion gets some brown spots add the tomato. Cook this while occasionally stirring for five minutes
    Added Tomatoes
  • Add your soaked beans, remaining spices and two cups of water.
    Adding Spices to the Red Beans
  • In manual mode set the timer for 30 minutes. After 30 minutes let the pressure naturally release for 15 minutes. Remove cinnamon sticks.
    Instant Pot Set
  • For richness top with some evaporated coconut milk.
    Instant Pot Rajma Recipe

Nutrition

Calories: 187kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 333mg | Potassium: 149mg | Fiber: 7g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 7.4mg | Calcium: 40mg | Iron: 3.6mg