Instant Pot Beet Palya (Dry Curry) 


Ingredients 3 large beets (approximately 4 cups when cut) 1 tablespoon coconut oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2 dry red chili 2 teaspoon split black gram (urad dal) 2 teaspoon split Bengal gram (chana dal) 6-8 curry leaves 1 medium onion finely chopped 2-3 cloves garlic 1-2 green chili slit Salt to taste 2 tablespoon coconut grated 1 tablespoon coriander leaves (cilantro)

Set the Instant Pot to saute mode and add coconut oil. Add mustard seeds and let it splutter. Add cumin seeds, urad dal, chana dal, dry red chili, and curry leaves. Saute for a few seconds.

Add onion, garlic, and green chili. Saute for 3 minutes (until onion is translucent)

Add the chopped beets and salt. Add ¼ cup water. Mix well and deglaze the pot. Secure the IP lid and set it to pressure cook mode (on low pressure) for 3 minutes

Do a natural release of pressure for 5 minutes, then do a quick release. Set the Instant Pot back to saute mode for 2 minutes so that the excess moisture dried. Add coconut and coriander leaves. Mix well before serving

Beet palya served with steamed rice and Sambar