Kitchen Cheat Sheet — Life Cheat Code

← LCCRASOI

Sr	Dishsoak time	Ingredients & Qty1 · 2 · 3 people (raw)	UtensilInsta Pot	Water & Tip
ADAL — Split / ThinLight lentils · no husk
1	Toor / Arhar Dal thin dal 15 min (opt.)	DAL Toor / arhar lentils⅓·⅔·1 Water1·2·3 Turmeric¼·½·½ Salt½·¾·1 TADKA Oil / clarified butter1·1·2 Cumin seeds¼·½·¾ Garlic2·4·6 Asafoetidapinch Onion½·1·1½ Tomato½·1·1½ Green chilli1·2·3 Red chilli powder¼·½·¾	Insta PotPC High 8 min · NR	1:3 Always add the tadka on top after cooking.
2	Moong Dhuli (yellow) light, quick no soak	DAL Split yellow moong⅓·⅔·1 Water1·1¾·2½ Turmeric¼·½·½ Salt½·¾·1 TADKA Clarified butter / oil1·1·1½ Cumin seeds¼·½·½ Ginger½·1·1½ Green chilli1·1·2 Asafoetidapinch	Insta PotPC High 5 min · NR	1:2.5–3 A light dal — do not overcook or it turns mushy.
3	Masoor Dhuli (red) fastest no soak	DAL Red lentils (split)⅓·⅔·1 Water1·1¾·2½ Turmeric¼·½·½ Salt½·¾·1 TADKA Oil1·1·1½ Cumin seeds¼·½·½ Garlic2·3·4 Onion½·1·1 Tomato½·1·1 Green chilli1·1·2	Insta PotPC High 5 min · NR	1:2.5 Can also be made easily on the stovetop.
4	Chana Dal grainy texture 30 min best	DAL Split chickpea lentils⅓·⅔·1 Water1·2·3 Turmeric¼·½·½ Salt½·¾·1 TADKA Clarified butter / oil1·1·2 Cumin seeds¼·½·¾ Garlic3·5·7 Onion½·1·1½ Tomato½·1·1 Green chilli1·2·3 Red chilli powder¼·½·¾	Insta PotPC High 12–14 min · NR	1:3 Reduce time slightly if you want the grains to stay whole.
BDAL — Tadka / CreamyEveryday special lentils
5	Dal Tadka dhaba-style no soak	DAL (mix) Toor + red lentils (mix)⅓·⅔·1 Water1·2·3 Turmeric¼·½·½ Salt½·¾·1 TADKA Clarified butter / oil1·2·2½ Cumin seeds¼·½·¾ Garlic3·5·7 Onion½·1·1½ Tomato½·1·1½ Green chilli1·2·3 Kashmiri chilli powder¼·½·¾ Garam masala⅛·¼·¼ Dried fenugreek leavespinch	Insta PotPC High 8 min · NR → Sauté tadka	1:3 Double tadka gives the best flavour. Crush dried fenugreek leaves before adding at the end.
6	Dal Makhani creamy, slow 8 hr (must)	LEGUME Whole urad¼·½·¾ Kidney beans1·2·3 Water1·2·3 Salt½·1·1½ MASALA Oil / clarified butter1·2·3 Ginger-garlic paste½·1·1½ Onion½·1·1½ Tomato puree½·1·1½ Kashmiri chilli powder½·1·1½ Garam masala¼·½·½ Dried fenugreek leaves¼·½·¾ Cashew / soy cream1·2·3	Insta PotPC High 30 min · NR → Sauté simmer 10	1:3.5 The longer you simmer, the creamier it gets. Add cream at the very end.
CWHOLE LEGUMES — Soaking REQUIREDDo not cook without 8 hr / overnight soak
7	Rajma must be fully soft 8 hr / overnight	LEGUME Kidney beans⅓·⅔·1 Water1·2·3 Salt½·1·1½ MASALA Oil1·2·3 Cumin seeds¼·½·¾ Ginger-garlic paste½·1·1½ Onion1·2·3 Tomato1·2·3 Green chilli1·2·3 Coriander powder½·1·1½ Red chilli powder¼·½·¾ Garam masala¼·½·½	Insta PotBean/Chili or PC High 25 min · NR	1:3 Press a bean with your finger to check — it MUST be completely soft.
8	Chole / Chana Masala kabuli 8 hr / overnight	LEGUME Chickpeas (kabuli)⅓·⅔·1 Water1·2·3 Tea bag / soda1·1·1 Salt½·1·1½ MASALA Oil1·2·3 Onion1·2·3 Tomato1·2·3 Ginger-garlic paste½·1·1½ Green chilli2·3·4 Chole masala½·1·1½ Pomegranate seeds / dry mango powder¼·½·¾	Insta PotBean/Chili 'More' or PC High 35 min · NR	1:3 Tea bag adds colour and softness. Dry mango powder gives the sour note.
9	Kala Chana thick skin 8 hr / overnight	LEGUME Brown chickpeas⅓·⅔·1 Water1·2·3 Salt½·1·1½ MASALA Oil1·1½·2 Cumin seeds¼·½·¾ Onion1·2·3 Tomato1·2·3 Green chilli1·2·3 Coriander powder½·1·1½ Dry mango powder¼·½·¾	Insta PotBean/Chili or PC High 30–35 min · NR	1:3 Thick skin — needs the most cooking time of all legumes.
10	Lobia (black-eyed peas) cooks quickly 2–4 hr	LEGUME Black-eyed peas⅓·⅔·1 Water1·2·3 Salt½·1·1½ MASALA Oil1·1½·2 Onion½·1·1½ Tomato½·1·1½ Ginger-garlic paste½·1·1 Green chilli1·2·3 Coriander powder½·1·1	Insta PotPC High 10 min · NR	1:3 Cooks faster than rajma — do not overcook.
11	Whole Moong / Masoor can be sprouted 2–4 hr (or skip)	LEGUME Whole green gram⅓·⅔·1 Water1·2·3 Salt½·1·1½ TADKA Oil1·1·1½ Cumin seeds¼·½·¾ Ginger-garlic paste½·1·1 Onion½·1·1½ Tomato½·1·1 Green chilli1·2·3	Insta PotPC High 12–14 min · NR	1:3 To sprout: soak 8 hr, then wrap in a damp cloth for 8 hr.
12	Whole Urad (black dal) creamy base 8 hr / overnight	LEGUME Whole urad⅓·⅔·1 Water1·2·3 Salt½·1·1½ MASALA Clarified butter / oil1·2·3 Ginger-garlic paste½·1·1½ Onion½·1·1½ Tomato1·2·3 Red chilli powder¼·½·¾ Garam masala¼·½·½	Insta PotPC High 30 min · NR (creamy)	1:3.5 The longer you cook, the creamier the result. This is the base for Dal Makhani.
DRICE
13	Basmati Rice (plain) fluffy grains 15–20 min	MAIN Basmati½·1·1½ Water1·1¼·1¾ Salt¼·½·½ Oil (opt.)¼·½·½	Insta PotRice btn / PC High 5 min · NR 10	1:1.25 (IP) · 1:2 (gas) Use less water in the Instant Pot. Soaked rice gives the fluffiest result.
14	Jeera Rice / Veg Pulao sautéed rice 15 min	MAIN Basmati½·1·1½ Water¾·1¼·1¾ Salt¼·½·¾ TADKA / VEGETABLES Clarified butter / oil1·1·2 Cumin seeds½·¾·1 Whole spices (bay, clove, cardamom)2·4·6 Onion½·1·1½ Mixed vegetables (pulao)½·1·1½ Green chilli1·2·3	Insta PotSauté vegs → PC High 5 min · QR	1:1.75 Always sauté the vegetables and cumin first, then add rice and water.
EKHICHDI / ONE-POT
15	Khichdi (rice + moong) one-pot comfort no soak	MAIN Rice¼·½·¾ Split yellow moong¼·½·¾ Water2·4·6 Turmeric¼·½·½ Salt½·1·1½ TADKA Clarified butter1·1·2 Cumin seeds¼·½·¾ Asafoetidapinch Ginger½·1·1 Green chilli1·1·2	Insta PotPC High 8 min · NR	1:4 loose · 1:3 thick Add tadka on top. Use more water for a soupy consistency.
FVEGETABLE — Dry / Stir-friedNo pressure · stir-fry
16	Aloo Gobi dry no soak	VEGETABLE Gobi (cauliflower)150·300·450g Aloo (potato)1·2·3 MASALA Oil1·1½·2 Cumin seeds¼·½·¾ Onion½·1·1½ Tomato½·1·1 Ginger½·1·1 Green chilli1·2·3 Turmeric¼·½·½ Coriander powder½·1·1½ Dry mango powder¼·½·¾	Insta PotSauté mode 12–15 min · covered (no pressure)	sprinkle only Do not pressure-cook — it turns mushy. Cook covered on low.
17	Bhindi Masala NO lid no soak	VEGETABLE Bhindi (okra)150·300·450g MASALA Oil1·2·2½ Onion½·1·1½ Green chilli1·2·3 Turmeric¼·½·½ Coriander powder½·1·1½ Red chilli powder¼·½·¾ Dry mango powder¼·½·¾	Insta PotSauté mode 15–18 min · open (NEVER pressure)	0 (dry) NEVER pressure-cook bhindi. Open cooking = crisp, not slimy.
18	Aloo (boiled, base) spiced separately no soak	MAIN Medium potato2·3·5 Water (submerge)—	Insta PotPC High 11 min · NR (whole)	submerge Cool before peeling. Add spices and tadka separately.
19	Mix Veg (dry) fridge clear-out no soak	VEGETABLES (any) Potato·carrot·beans·peas150·300·450g MASALA Oil1·1½·2 Cumin seeds¼·½·¾ Onion½·1·1½ Tomato½·1·1 Ginger-garlic paste½·1·1 Turmeric¼·½·½ Coriander powder½·1·1½ Garam masala⅛·¼·¼	Insta PotSauté → PC High 2 min · QR	2–3 T Add harder vegetables first. No more than 2 min pressure.
GVEGETABLE — Gravy / SaucyFry the masala, then add gravy
20	Aloo Matar saucy no soak	VEGETABLE Aloo (potato)1·2·3 Matar (peas)⅓·⅔·1 MASALA Oil1·2·3 Cumin seeds¼·½·¾ Onion1·2·3 Tomato1·2·3 Ginger-garlic paste½·1·1½ Green chilli1·2·3 Turmeric¼·½·½ Coriander powder½·1·1½ Garam masala¼·½·½	Insta PotSauté masala 8 min → PC High 4 min · QR	as needed for gravy Fry masala until the oil separates before adding water.
21	Matar Paneer / Tofu restaurant-style tofu: 10 min hot water	MAIN Paneer / tofu100·200·300g Matar (peas)⅓·⅔·1 GRAVY Oil1·2·3 Onion1·2·3 Tomato1·2·3 Ginger-garlic paste½·1·1½ Cashews (opt.)4·8·12 Kashmiri chilli powder¼·½·¾ Coriander powder½·1·1½ Garam masala¼·½·½ Dried fenugreek leavespinch	Insta PotSauté masala 10 min → paneer 3–4 min · no pressure	as needed for gravy Add paneer/tofu at the very end. Overcooking makes it rubbery.
22	Palak Paneer / Tofu iron-rich tofu: 10 min hot water	MAIN Spinach100·200·300g Paneer / tofu80·160·240g MASALA Oil1·2·3 Onion½·1·1½ Tomato½·1·1 Ginger-garlic paste½·1·1½ Green chilli1·2·3 Cumin seeds¼·½·¾ Garam masala¼·½·½ Soy / cashew cream1·2·3	Insta PotSauté: blanch + blend palak → masala → paneer	a little Blanch spinach 2 min then cold water = stays bright green.
23	Baingan Bharta smoky no soak	MAIN Large baingan (aubergine)1·1·2 MASALA Oil1·1½·2 Cumin seeds¼·½·¾ Onion½·1·1½ Tomato1·2·3 Ginger-garlic paste½·1·1 Green chilli1·2·3 Turmeric¼·½·½ Coriander powder½·1·1	Insta PotSauté (char aubergine on flame/oven first)	0 Char the aubergine directly on the flame for a deep smoky flavour.
24	Kadhi (besan) sour, thick no soak	KADHI Besan (chickpea flour)2·4·6 Soy / plant curd½·1·1½ Water1½·3·4½ Turmeric + salt¼·½·¾ TADKA Oil1·2·3 Fenugreek seeds¼·½·½ Cumin + asafoetida¼·½·¾ Dry red chilli1·2·3 Ginger½·1·1	Insta PotSauté mode simmer 20–30 min · no pressure	keep thin Stir continuously or it will split. Never use pressure.
HROTI / CHILLA / BREAKFASTTawa / kadhai items · not for Instant Pot
25	Roti / Phulka wheat rest dough 15 min	DOUGH Wheat flour (atta)½·1·1½ Water (to knead)¼·½·¾ Saltpinch Oil (opt.)¼·½·½	TawaMed-high tawa 30–40 sec/side → puff directly on flame	soft dough Rest the dough covered for 10–15 min for softer rotis.
26	Aloo Paratha stuffed no soak	DOUGH Wheat flour (atta)½·1·1½ STUFFING Potato (boiled)1·2·3 Green chilli1·2·3 Coriander leavesa little Carom seeds / cumin¼·½·¾ Dry mango powder¼·½·¾ Salt½·¾·1 Clarified butter (for cooking)1·2·3	TawaMed tawa, apply clarified butter, cook both sides golden 1–2 min/side	soft dough Cool and dry-mash the potato. Seal well before rolling lightly.
27	Besan Chilla (veg) savoury pancake no soak	BATTER Besan (chickpea flour)½·1·1½ Water½·1·1½ Onion¼·½·¾ Tomato¼·½·¾ Green chilli1·2·3 Turmeric¼·½·½ Carom seeds¼·½·½ Salt½·¾·1 Oil (for cooking)1·2·3	TawaNon-stick med, spread batter, 2 min/side until golden	pourable batter Medium-thick batter. Do not cook on high heat or it will burn.
28	Moong Chilla / Moonglet protein-rich 2–3 hr (must)	BATTER Split yellow moong⅓·⅔·1 Ginger½·1·1 Green chilli1·2·3 Asafoetidapinch Cumin seeds¼·½·½ Salt½·¾·1 TOPPING Onion / tomato¼·½·¾ Oil1·2·3	TawaSoak then grind → med tawa 2–3 min/side · moonglet style: cover to puff	thick batter Soak moong 2–3 hr then grind. For moonglet style, cover and cook like an omelette.
29	Poha quick breakfast no soak	MAIN Poha (thick flattened rice)1·2·3 Onion½·1·1½ Potato (opt.)½·1·1 Peanuts1·2·3 Green chilli1·2·3 TADKA Mustard seeds (rai)¼·½·¾ Curry leavesa few Turmeric¼·½·½ Salt + sugar½·¾·1 Lime¼·½·1	KadhaiRinse and drain poha → tadka + stir-fry 5–7 min · med	do not soak Rinse poha twice and drain well, otherwise it turns mushy.
30	Veg Upma semolina breakfast no soak	MAIN Sooji (semolina / rava)½·1·1½ Hot water1·2·3 Onion½·1·1 Mixed veg¼·½·¾ Green chilli1·2·3 TADKA Mustard seeds + black gram¼·½·¾ Curry leavesa few Salt½·¾·1 Oil / clarified butter1·2·3	KadhaiDry-roast sooji 3–4 min → add veg → hot water, cover 5 min	1:2 (semolina : water) Dry-roast the sooji first — keeps it non-sticky.

Symbols & Setting Guide — 3 Utensils (Instant Pot 6L · Pressure Cooker · Pot/Wok)

Instant Pot

PC = Pressure Cook (High). ST = Sauté (like a wok, no pressure). Minutes shown are pressure time only; add 8–12 min preheat separately.

Pressure Cooker (whistles)

Whistle count shown. First whistle on High heat, remaining on Low. For vegetables/gravy: cook open without pressure.

NR QR

NR Natural Release — valve on Sealing, let pressure drop naturally (dal/legumes/rice). QR Quick Release — valve to Venting (to stop cooking quickly for vegetables/rice).

Soaking

Soak time is shown below each dish name. Whole legumes MUST be soaked 8 hr / overnight — skipping causes poor digestion and gas.

Pot / Wok

Open pot on gas or induction. Dal/legumes need long slow cooking; vegetables use a wok. No pressure cooking.

Water

Dal-to-water ratio. Use slightly less water in the Instant Pot (rice 1:1.25 vs 1:2 on gas). 1 cup ≈ 200 ml.

Qty 1·2·3

Three quantities per ingredient = for 1, 2, or 3 people (raw/uncooked; cooked volume is ~2–2.5× larger).

Units

=cup(200ml) · =Tbsp · =tsp · =piece · =clove · g=gram · pinch

Tawa / Breakfast

Roti, paratha, chilla, moonglet, poha, upma = cooked on a tawa/wok (not in the Instant Pot). No utensil toggle shown for these.

GOLDEN RULE — Never eat whole legumes without soaking first AND cooking until fully soft. Press with your finger to check.

ADAL — Split / ThinLight lentils · no husk

Toor / Arhar Dal

thin dal

15 min (opt.)

Ingredients

DAL

Toor / arhar lentils⅓·⅔·1

Water1·2·3

Turmeric¼·½·½

Salt½·¾·1

TADKA

Oil / clarified butter1·1·2

Cumin seeds¼·½·¾

Garlic2·4·6

Asafoetidapinch

Onion½·1·1½

Tomato½·1·1½

Green chilli1·2·3

Red chilli powder¼·½·¾

Utensil

Insta PotPC High 8 min · NR

Water & Tip

1:3

Always add the tadka on top after cooking.

Moong Dhuli (yellow)

light, quick

no soak

Ingredients

DAL

Split yellow moong⅓·⅔·1

Water1·1¾·2½

Turmeric¼·½·½

Salt½·¾·1

TADKA

Clarified butter / oil1·1·1½

Cumin seeds¼·½·½

Ginger½·1·1½

Green chilli1·1·2

Asafoetidapinch

Utensil

Insta PotPC High 5 min · NR

Water & Tip

1:2.5–3

A light dal — do not overcook or it turns mushy.

Masoor Dhuli (red)

fastest

no soak

Ingredients

DAL

Red lentils (split)⅓·⅔·1

Water1·1¾·2½

Turmeric¼·½·½

Salt½·¾·1

TADKA

Oil1·1·1½

Cumin seeds¼·½·½

Garlic2·3·4

Onion½·1·1

Tomato½·1·1

Green chilli1·1·2

Utensil

Insta PotPC High 5 min · NR

Water & Tip

1:2.5

Can also be made easily on the stovetop.

Chana Dal

grainy texture

30 min best

Ingredients

DAL

Split chickpea lentils⅓·⅔·1

Water1·2·3

Turmeric¼·½·½

Salt½·¾·1

TADKA

Clarified butter / oil1·1·2

Cumin seeds¼·½·¾

Garlic3·5·7

Onion½·1·1½

Tomato½·1·1

Green chilli1·2·3

Red chilli powder¼·½·¾

Utensil

Insta PotPC High 12–14 min · NR

Water & Tip

1:3

Reduce time slightly if you want the grains to stay whole.

BDAL — Tadka / CreamyEveryday special lentils

Dal Tadka

dhaba-style

no soak

Ingredients

DAL (mix)

Toor + red lentils (mix)⅓·⅔·1

Water1·2·3

Turmeric¼·½·½

Salt½·¾·1

TADKA

Clarified butter / oil1·2·2½

Cumin seeds¼·½·¾

Garlic3·5·7

Onion½·1·1½

Tomato½·1·1½

Green chilli1·2·3

Kashmiri chilli powder¼·½·¾

Garam masala⅛·¼·¼

Dried fenugreek leavespinch

Utensil

Insta PotPC High 8 min · NR → Sauté tadka

Water & Tip

1:3

Double tadka gives the best flavour. Crush dried fenugreek leaves before adding at the end.

Dal Makhani

creamy, slow

8 hr (must)

Ingredients

LEGUME

Whole urad¼·½·¾

Kidney beans1·2·3

Water1·2·3

Salt½·1·1½

MASALA

Oil / clarified butter1·2·3

Ginger-garlic paste½·1·1½

Onion½·1·1½

Tomato puree½·1·1½

Kashmiri chilli powder½·1·1½

Garam masala¼·½·½

Dried fenugreek leaves¼·½·¾

Cashew / soy cream1·2·3

Utensil

Insta PotPC High 30 min · NR → Sauté simmer 10

Water & Tip

1:3.5

The longer you simmer, the creamier it gets. Add cream at the very end.

CWHOLE LEGUMES — Soaking REQUIREDDo not cook without 8 hr / overnight soak

Rajma

must be fully soft

8 hr / overnight

Ingredients

LEGUME

Kidney beans⅓·⅔·1

Water1·2·3

Salt½·1·1½

MASALA

Oil1·2·3

Cumin seeds¼·½·¾

Ginger-garlic paste½·1·1½

Onion1·2·3

Tomato1·2·3

Green chilli1·2·3

Coriander powder½·1·1½

Red chilli powder¼·½·¾

Garam masala¼·½·½

Utensil

Insta PotBean/Chili or PC High 25 min · NR

Water & Tip

1:3

Press a bean with your finger to check — it MUST be completely soft.

Chole / Chana Masala

kabuli

8 hr / overnight

Ingredients

LEGUME

Chickpeas (kabuli)⅓·⅔·1

Water1·2·3

Tea bag / soda1·1·1

Salt½·1·1½

MASALA

Oil1·2·3

Onion1·2·3

Tomato1·2·3

Ginger-garlic paste½·1·1½

Green chilli2·3·4

Chole masala½·1·1½

Pomegranate seeds / dry mango powder¼·½·¾

Utensil

Insta PotBean/Chili 'More' or PC High 35 min · NR

Water & Tip

1:3

Tea bag adds colour and softness. Dry mango powder gives the sour note.

Kala Chana

thick skin

8 hr / overnight

Ingredients

LEGUME

Brown chickpeas⅓·⅔·1

Water1·2·3

Salt½·1·1½

MASALA

Oil1·1½·2

Cumin seeds¼·½·¾

Onion1·2·3

Tomato1·2·3

Green chilli1·2·3

Coriander powder½·1·1½

Dry mango powder¼·½·¾

Utensil

Insta PotBean/Chili or PC High 30–35 min · NR

Water & Tip

1:3

Thick skin — needs the most cooking time of all legumes.

Lobia (black-eyed peas)

cooks quickly

2–4 hr

Ingredients

LEGUME

Black-eyed peas⅓·⅔·1

Water1·2·3

Salt½·1·1½

MASALA

Oil1·1½·2

Onion½·1·1½

Tomato½·1·1½

Ginger-garlic paste½·1·1

Green chilli1·2·3

Coriander powder½·1·1

Utensil

Insta PotPC High 10 min · NR

Water & Tip

1:3

Cooks faster than rajma — do not overcook.

Whole Moong / Masoor

can be sprouted

2–4 hr (or skip)

Ingredients

LEGUME

Whole green gram⅓·⅔·1

Water1·2·3

Salt½·1·1½

TADKA

Oil1·1·1½

Cumin seeds¼·½·¾

Ginger-garlic paste½·1·1

Onion½·1·1½

Tomato½·1·1

Green chilli1·2·3

Utensil

Insta PotPC High 12–14 min · NR

Water & Tip

1:3

To sprout: soak 8 hr, then wrap in a damp cloth for 8 hr.

Whole Urad (black dal)

creamy base

8 hr / overnight

Ingredients

LEGUME

Whole urad⅓·⅔·1

Water1·2·3

Salt½·1·1½

MASALA

Clarified butter / oil1·2·3

Ginger-garlic paste½·1·1½

Onion½·1·1½

Tomato1·2·3

Red chilli powder¼·½·¾

Garam masala¼·½·½

Utensil

Insta PotPC High 30 min · NR (creamy)

Water & Tip

1:3.5

The longer you cook, the creamier the result. This is the base for Dal Makhani.

DRICE

Basmati Rice (plain)

fluffy grains

15–20 min

Ingredients

MAIN

Basmati½·1·1½

Water1·1¼·1¾

Salt¼·½·½

Oil (opt.)¼·½·½

Utensil

Insta PotRice btn / PC High 5 min · NR 10

Water & Tip

1:1.25 (IP) · 1:2 (gas)

Use less water in the Instant Pot. Soaked rice gives the fluffiest result.

Jeera Rice / Veg Pulao

sautéed rice

15 min

Ingredients

MAIN

Basmati½·1·1½

Water¾·1¼·1¾

Salt¼·½·¾

TADKA / VEGETABLES

Clarified butter / oil1·1·2

Cumin seeds½·¾·1

Whole spices (bay, clove, cardamom)2·4·6

Onion½·1·1½

Mixed vegetables (pulao)½·1·1½

Green chilli1·2·3

Utensil

Insta PotSauté vegs → PC High 5 min · QR

Water & Tip

1:1.75

Always sauté the vegetables and cumin first, then add rice and water.

EKHICHDI / ONE-POT

Khichdi (rice + moong)

one-pot comfort

no soak

Ingredients

MAIN

Rice¼·½·¾

Split yellow moong¼·½·¾

Water2·4·6

Turmeric¼·½·½

Salt½·1·1½

TADKA

Clarified butter1·1·2

Cumin seeds¼·½·¾

Asafoetidapinch

Ginger½·1·1

Green chilli1·1·2

Utensil

Insta PotPC High 8 min · NR

Water & Tip

1:4 loose · 1:3 thick

Add tadka on top. Use more water for a soupy consistency.

FVEGETABLE — Dry / Stir-friedNo pressure · stir-fry

Aloo Gobi

dry

no soak

Ingredients

VEGETABLE

Gobi (cauliflower)150·300·450g

Aloo (potato)1·2·3

MASALA

Oil1·1½·2

Cumin seeds¼·½·¾

Onion½·1·1½

Tomato½·1·1

Ginger½·1·1

Green chilli1·2·3

Turmeric¼·½·½

Coriander powder½·1·1½

Dry mango powder¼·½·¾

Utensil

Insta PotSauté mode 12–15 min · covered (no pressure)

Water & Tip

sprinkle only

Do not pressure-cook — it turns mushy. Cook covered on low.

Bhindi Masala

NO lid

no soak

Ingredients

VEGETABLE

Bhindi (okra)150·300·450g

MASALA

Oil1·2·2½

Onion½·1·1½

Green chilli1·2·3

Turmeric¼·½·½

Coriander powder½·1·1½

Red chilli powder¼·½·¾

Dry mango powder¼·½·¾

Utensil

Insta PotSauté mode 15–18 min · open (NEVER pressure)

Water & Tip

0 (dry)

NEVER pressure-cook bhindi. Open cooking = crisp, not slimy.

Aloo (boiled, base)

spiced separately

no soak

Ingredients

MAIN

Medium potato2·3·5

Water (submerge)—

Utensil

Insta PotPC High 11 min · NR (whole)

Water & Tip

submerge

Cool before peeling. Add spices and tadka separately.

Mix Veg (dry)

fridge clear-out

no soak

Ingredients

VEGETABLES (any)

Potato·carrot·beans·peas150·300·450g

MASALA

Oil1·1½·2

Cumin seeds¼·½·¾

Onion½·1·1½

Tomato½·1·1

Ginger-garlic paste½·1·1

Turmeric¼·½·½

Coriander powder½·1·1½

Garam masala⅛·¼·¼

Utensil

Insta PotSauté → PC High 2 min · QR

Water & Tip

2–3 T

Add harder vegetables first. No more than 2 min pressure.

GVEGETABLE — Gravy / SaucyFry the masala, then add gravy

Aloo Matar

saucy

no soak

Ingredients

VEGETABLE

Aloo (potato)1·2·3

Matar (peas)⅓·⅔·1

MASALA

Oil1·2·3

Cumin seeds¼·½·¾

Onion1·2·3

Tomato1·2·3

Ginger-garlic paste½·1·1½

Green chilli1·2·3

Turmeric¼·½·½

Coriander powder½·1·1½

Garam masala¼·½·½

Utensil

Insta PotSauté masala 8 min → PC High 4 min · QR

Water & Tip

as needed for gravy

Fry masala until the oil separates before adding water.

Matar Paneer / Tofu

restaurant-style

tofu: 10 min hot water

Ingredients

MAIN

Paneer / tofu100·200·300g

Matar (peas)⅓·⅔·1

GRAVY

Oil1·2·3

Onion1·2·3

Tomato1·2·3

Ginger-garlic paste½·1·1½

Cashews (opt.)4·8·12

Kashmiri chilli powder¼·½·¾

Coriander powder½·1·1½

Garam masala¼·½·½

Dried fenugreek leavespinch

Utensil

Insta PotSauté masala 10 min → paneer 3–4 min · no pressure

Water & Tip

as needed for gravy

Add paneer/tofu at the very end. Overcooking makes it rubbery.

Palak Paneer / Tofu

iron-rich

tofu: 10 min hot water

Ingredients

MAIN

Spinach100·200·300g

Paneer / tofu80·160·240g

MASALA

Oil1·2·3

Onion½·1·1½

Tomato½·1·1

Ginger-garlic paste½·1·1½

Green chilli1·2·3

Cumin seeds¼·½·¾

Garam masala¼·½·½

Soy / cashew cream1·2·3

Utensil

Insta PotSauté: blanch + blend palak → masala → paneer

Water & Tip

a little

Blanch spinach 2 min then cold water = stays bright green.

Baingan Bharta

smoky

no soak

Ingredients

MAIN

Large baingan (aubergine)1·1·2

MASALA

Oil1·1½·2

Cumin seeds¼·½·¾

Onion½·1·1½

Tomato1·2·3

Ginger-garlic paste½·1·1

Green chilli1·2·3

Turmeric¼·½·½

Coriander powder½·1·1

Utensil

Insta PotSauté (char aubergine on flame/oven first)

Water & Tip

Char the aubergine directly on the flame for a deep smoky flavour.

Kadhi (besan)

sour, thick

no soak

Ingredients

KADHI

Besan (chickpea flour)2·4·6

Soy / plant curd½·1·1½

Water1½·3·4½

Turmeric + salt¼·½·¾

TADKA

Oil1·2·3

Fenugreek seeds¼·½·½

Cumin + asafoetida¼·½·¾

Dry red chilli1·2·3

Ginger½·1·1

Utensil

Insta PotSauté mode simmer 20–30 min · no pressure

Water & Tip

keep thin

Stir continuously or it will split. Never use pressure.

HROTI / CHILLA / BREAKFASTTawa / kadhai items · not for Instant Pot

Roti / Phulka

wheat

rest dough 15 min

Ingredients

DOUGH

Wheat flour (atta)½·1·1½

Water (to knead)¼·½·¾

Saltpinch

Oil (opt.)¼·½·½

Utensil

TawaMed-high tawa 30–40 sec/side → puff directly on flame

Water & Tip

soft dough

Rest the dough covered for 10–15 min for softer rotis.

Aloo Paratha

stuffed

no soak

Ingredients

DOUGH

Wheat flour (atta)½·1·1½

STUFFING

Potato (boiled)1·2·3

Green chilli1·2·3

Coriander leavesa little

Carom seeds / cumin¼·½·¾

Dry mango powder¼·½·¾

Salt½·¾·1

Clarified butter (for cooking)1·2·3

Utensil

TawaMed tawa, apply clarified butter, cook both sides golden 1–2 min/side

Water & Tip

soft dough

Cool and dry-mash the potato. Seal well before rolling lightly.

Besan Chilla (veg)

savoury pancake

no soak

Ingredients

BATTER

Besan (chickpea flour)½·1·1½

Water½·1·1½

Onion¼·½·¾

Tomato¼·½·¾

Green chilli1·2·3

Turmeric¼·½·½

Carom seeds¼·½·½

Salt½·¾·1

Oil (for cooking)1·2·3

Utensil

TawaNon-stick med, spread batter, 2 min/side until golden

Water & Tip

pourable batter

Medium-thick batter. Do not cook on high heat or it will burn.

Moong Chilla / Moonglet

protein-rich

2–3 hr (must)

Ingredients

BATTER

Split yellow moong⅓·⅔·1

Ginger½·1·1

Green chilli1·2·3

Asafoetidapinch

Cumin seeds¼·½·½

Salt½·¾·1

TOPPING

Onion / tomato¼·½·¾

Oil1·2·3

Utensil

TawaSoak then grind → med tawa 2–3 min/side · moonglet style: cover to puff

Water & Tip

thick batter

Soak moong 2–3 hr then grind. For moonglet style, cover and cook like an omelette.

Poha

quick breakfast

no soak

Ingredients

MAIN

Poha (thick flattened rice)1·2·3

Onion½·1·1½

Potato (opt.)½·1·1

Peanuts1·2·3

Green chilli1·2·3

TADKA

Mustard seeds (rai)¼·½·¾

Curry leavesa few

Turmeric¼·½·½

Salt + sugar½·¾·1

Lime¼·½·1

Utensil

KadhaiRinse and drain poha → tadka + stir-fry 5–7 min · med

Water & Tip

do not soak

Rinse poha twice and drain well, otherwise it turns mushy.

Veg Upma

semolina breakfast

no soak

Ingredients

MAIN

Sooji (semolina / rava)½·1·1½

Hot water1·2·3

Onion½·1·1

Mixed veg¼·½·¾

Green chilli1·2·3

TADKA

Mustard seeds + black gram¼·½·¾

Curry leavesa few

Salt½·¾·1

Oil / clarified butter1·2·3

Utensil

KadhaiDry-roast sooji 3–4 min → add veg → hot water, cover 5 min

Water & Tip

1:2 (semolina : water)

Dry-roast the sooji first — keeps it non-sticky.

Symbols & Setting Guide — 3 Utensils (Instant Pot 6L · Pressure Cooker · Pot/Wok)

Instant Pot

PC = Pressure Cook (High). ST = Sauté (like a wok, no pressure). Minutes shown are pressure time only; add 8–12 min preheat separately.

Pressure Cooker (whistles)

Whistle count shown. First whistle on High heat, remaining on Low. For vegetables/gravy: cook open without pressure.

NR QR

NR Natural Release — valve on Sealing, let pressure drop naturally (dal/legumes/rice). QR Quick Release — valve to Venting (to stop cooking quickly for vegetables/rice).

Soaking

Soak time is shown below each dish name. Whole legumes MUST be soaked 8 hr / overnight — skipping causes poor digestion and gas.

Pot / Wok

Open pot on gas or induction. Dal/legumes need long slow cooking; vegetables use a wok. No pressure cooking.

Water

Dal-to-water ratio. Use slightly less water in the Instant Pot (rice 1:1.25 vs 1:2 on gas). 1 cup ≈ 200 ml.

Qty 1·2·3

Three quantities per ingredient = for 1, 2, or 3 people (raw/uncooked; cooked volume is ~2–2.5× larger).

Units

=cup(200ml) · =Tbsp · =tsp · =piece · =clove · g=gram · pinch

Tawa / Breakfast

Roti, paratha, chilla, moonglet, poha, upma = cooked on a tawa/wok (not in the Instant Pot). No utensil toggle shown for these.

GOLDEN RULE — Never eat whole legumes without soaking first AND cooking until fully soft. Press with your finger to check.

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