Go Back
+ servings
CSA Layered Indian Dinner >> Dianne's Vegan Kitchen

CSA Layered Indian Dinner

Kathy Hester
Servings 4 servings



  • 2 cups 475 ml water
  • ½ cup 96 g yellow split peas, moong dal, red lentils or combination
  • 2 tsp 8 g grated ginger
  • 1 tsp minced garlic
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • ¼ tsp ground turmeric
  • ¼ tsp chili powder
  • tsp ground coriander


  • 2 cups 490 g diced turnip, beet potato or other root vegetable
  • 1 tbsp 15 ml water
  • 1 tbsp 6 g finely shredded coconut
  • 1 tsp crumbled curry leaves dry or fresh (optional)
  • ½ tsp grated ginger
  • ¼ tsp minced garlic
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground turmeric
  • ¼ tsp garam masala
  • tsp chili powder
  • tsp fennel seeds


  • 1 cup 185 g brown basmati rice
  • cups 295 ml water


  • Salt to taste


  • For the yellow dal layer, add all the yellow dal ingredients directly to the Instant Pot liner, mix well, and add the rack on top of that.
  • For the curried vegetable layer, add all the curried root vegetable ingredients to a short Pyrex container and toss. Place on the rack above the dal. (If you need to, you can wrap this layer in foil if you can’t fit two Pyrex containers above the dal.)
  • For the rice layer, combine the rice and water together in a short Pyrex container and place, uncovered, on top of the root veggie layer.
  • Cook on high pressure for 40 minutes. Let the pressure release naturally. Once the pressure indicator goes down, remove the lid and carefully lift out the pans.
  • Before serving, taste each component and add salt to taste.


From The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester. Printed with permission from Page St. Publishing.