Ingredients

• Onions1 piece
• Tomatoes15 oz
• Garlic6 pieces
• Ginger root1 tsp
• Salt1 1/2 teaspoon
• Cauliflower16 oz
• Carrots8 oz
• Red bell pepper1 piece
• Spices, turmeric½ tsp
• Water3 cups
• Spices, ground mustard1 tsp
• Spices, cumin1 tsp
• Moong dal1 cup

Steps

1. 1. Turn your instant pot to sauté on high
2. 2. Add 1 tsp coconut oil and let the oil warm up. Add cumin seeds & mustard seeds and cook 30 seconds until they pop. Add 1 more tsp coconut oil, and then add in onion, tomatoes, garlic, and ginger. Sauté for 3-5 minutes, stirring frequently, until the onion is cooked through and translucent.
3. 3. Then add the remaining ingredients (Moong dal through water) and hit the “Cancel” button. Mix to combine.
4. 4. Cover the Instant Pot with the lid, and make sure the pressure valve is closed. Pressure Cook on High and set the cooking time to 15 minutes. Allow for natural release before opening.
5. 5. Optional: Add chopped fresh cilantro when cooking is complete!