Recipe Category: Pressure-Cooker
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Ingredients
SERVES 4 as a main course – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure
- 2 tablespoons light olive oil
- 1 medium white onion, finely chopped
- 1 to 2 cloves garlic, to taste, minced
- 1 tablespoon grated peeled fresh ginger
- ½ to 1 teaspoon turmeric, to taste
- 1 cup canned diced tomatoes in juice, undrained, or 1 Roma tomato, seeded and diced
- 2 cups vegetable broth
- 1 cup dried brown lentils, picked over and rinsed
- 1 to 1½ cups frozen chopped spinach, to taste, thawed and squeezed dry (about half a 10-ounce box)
- sea salt and freshly ground black pepper
- 2/3 cup unsweetened coconut flakes (they look like chips; optional)
- 2 teaspoons poppy seeds (optional)
- plain yogurt, for serving (optional)
- chopped fresh cilantro, for serving (optional)
Method
- In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
- Stir in the onion and cook, stirring a few times, until it just begins to soften, about 2 minutes
- Add the garlic, ginger, and turmeric and heat for 30 seconds
- Add the tomatoes, broth, and lentils; stir to combine well
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 10 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- Be careful of the steam as you remove the lid
- Stir and taste for salt and pepper
- Stir in the spinach and simmer, uncovered, over medium heat for about 3 minutes to heat through
- If using, in a small dry skillet over medium heat, toast the coconut and poppy seeds until the coconut is golden, about 2 minutes, stirring a few times or shaking the pan for even browning
- Serve the lentils topped with a dollop of yogurt, sprinkling of cilantro, and a spoonful of the toasted coconut mix, if you like
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