Instant Pot Gaajar (carrot) Halwa

 Ingredients:
Carrots, grated - 1.5 kg
Milk - 1 L
Ghee - 5 + 2 tbsp
Sugar - 1 cup (about 200 g)

Method:
Set the Instant Pot to heat up in Sauté mode, high heat. Melt 5 tbsp of ghee and add the grated carrots. Stir until coated well. Continue stir-frying for 10 min or until carrots are soft. Add milk until the carrots are just about covered (slight under 1 L of milk in total). Turn the Instant Pot to Pressure Cook mode. Set pressure to high and cook for 10 min. After 10 min of natural release, depressurise manually.

Turn the Pot back to Sauté mode, high heat. Add sugar and mix well. Stir until most of the moisture evaporates.Add the remaining 2 tbsp of ghee and stir well. Fry for 15 min or until almost all of the moisture is gone.

Author: Shrinkingsodacan

Murungai (drumstick, moringa) sambar

Ingredients:
Toor dal, pressure cooked with twice as much water and 1 tsp turmeric for 8 min in the Instant Pot - 1 cup
Oil - 2 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - a handful
Asafoetida - a pinch
Shallots - a dozen
Green chili, slit - 1-2
Tomato, cut into large pieces - 1-2
Drumstick - a dozen pieces
Other veggies (carrots, brinjal, peas, baby corn) - 2 cups (optional)
Salt - to taste
Turmeric powder - 1 tsp
Sambar powder - 2 heaped tablespoons
Water
Chopped coriander leaves - 1 cup

Method:
Heat the oil and add mustard, fenugreek, and cumin seeds. When they splutter, add the curry leaves and asafoetida. Add the shallots and stir to coat well. Add green chili and tomato, cook until tomatoes are soft. Add the drumstick and other veggies if using, stir to coat, and add salt and turmeric powder. Stir. Add sambar powder and enough water. Cook covered for 10-12 min. Add tamarind juice, bring to boil and cook 5 min. Add mashed cooked toor dal and check for salt. Simmer for 5 min, garnish with coriander leaves.

Author: Shrinkingsodacan
Source: This recipe.