Credits

Recipe from My Heart Beets.

Ingredients

Makes 4 servings

Amount	Ingredient
1½ lbs	potatoes, peeled, whole
2 T	oil
2 tsp	cumin seeds
½ tsp	mustard seeds
1	Serrano pepper, minced
2 cups	water
1 tsp	salt
1 tsp	turmeric
½ tsp	dried mango powder (amchur)
½ tsp	Kashmiri chili powder / paprika
¼ tsp	black pepper
¼ tsp	cayenne

Process

1. Dump all the ingredients except the cilantro in the instant pot

Pressure: High
Time: 10 minutes
Release: 10 minutes natural

2. Break up the potatoes into chunks, squishing some into the soup to thicken.
3. Garnish with cilantro.

Nutrition

Calories: 197 per serving (¼ of recipe)

Notes

• If adding eggs, steam in instant pot separately

Pressure: High
Time: 6 minutes
Release: Quick

• It’s possible to do the eggs at the same time as the salan by using a high trivet, but the potatoes would need to be chopped in order to account for the reduced pressure time, I haven’t perfected the timing yet so experiment at your own risk.