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  • vegan n' delicious

Organic Toor Dal stew

Hello everyone! No, I did not forget you. Lately I have had some health problems. I am suffering from a punctured nerve in the cervical area and an arm has affected me. I feel better today so I wanted to share this super easy recipe. For me the time that I have to expend in the kitchen is very important. I have a full time job and sometimes there is no time to prepare a good recipe right? Because it's take time. But I promise this recipe is going to take you 15 minutes. Is an instant pot recipe. So easy , hearty and healthy! If you don't have an Instant pot just use a regular soup pot the difference maybe will be that you will need more liquid and it's gonna take maybe 25 or 30 minutes to cook.


5 cups of water

1 cup of Toor dal

2 medium Yukon potatoes (cut in little cubes left the skin)

1 big carrot or 2 if they are small

1 tablespoon of Bragg's Liquid aminos (you can substitute with sea salt or mineral salt)

1 teaspoon of sage

1 teaspoon of poultry seasoning

1 teaspoon of Turmeric

1/2 teaspoon of cayenne pepper (you can adjust the amount)

3 bay leaves

1 teaspoon of Chopped onion

Bunch of spinach (optional)


Pour the water in the instant pot and use the Pressure cook preset. Wait until the water is hot almost boiling. While you are heating the water wash and cut the potatoes and carrots, set aside. After that add all the ingredients ( Spinach are only for garnish set them apart) yes hahaha just throw all the ingredients into the water. Adjust flavors and salt give a good stir and put the lid on. Add a 15 minutes timer.

Serve hot and add the spinach!

Tips to serve:

You can serve alone or over rice

At the end you can garnish with cilantro kale or spinach. In this picture I added spinach.

Enjoy! And if you prepare this recipe use #veganndelicious

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