Instant Pot Channa Dal Veggie Soup

Serves: 4

Soak - Make the bracket measurements 

1 cup channa dal, washed and drained (1 and 1/2 cups)
1 cup hand pound rice / quinoa (1 and 1/2 cups)

Soak Channa dal and rice together.

1 tbsp oil
1 cup onion, chopped

1 tbsp garlic, chopped
1 tsp ginger, grated
mint leaves, chopped

Press saute in instant pot.

Let the pot get hot for 2 minutes.

Add oil and spread using a spatula. Add onion and saute for 5 minutes, add garlic and ginger and saute for a minute. Add mint leaves and sauté for a minute.

1 and 1/2 tsp cumin powder (1 and 1/2 tsp)
1 and 1/2  tsp coriander powder (1 and 1/2 tsp)
1/2 tsp turmeric powder (1/2 tsp)

1/2 tsp ground black pepper
1 and 1/2 tsp red chili powder
1/2 tsp garam masala
3 and 1/2 tsp salt (3 and 1/4 tsp)

Add the spices and cook for a minute.

1 cup tomato, chopped 

7 cups vegetables, chopped (4 small carrots, 25 beans, 1 large zucchini, 2 celery sticks, 1 cup cauliflower, 1 potato, 1 cup eggplant)

1 cup lacinato kale, chopped

Add pureed tomato and bring to a boil. Add the veggies and mix in.

1 cup channa dal, washed and drained (1 and 1/2 cups)
1 cup hand pound rice / quinoa (1 and 1/2 cups)
6 cups water (8 cups)

Add drained channa dal, rice or quinoa and water to instant pot.

Close the lid, put the knob on sealing.

Cook on Manual for 15 minutes at High Pressure. Let the pressure release naturally.

6 ounces TJ spinach, chopped

Add spinach mix well, leave it for 3 minutes.

Serve as a soup over rice.

Taste Note: Tastes AWESOME
Source: veganricha
Note: To eat this as a thick soup, use vitamix to puree this into smooth thick soup, no need to add any water. I did this 2 batches.