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Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves: 3 servings
Ingredients
1/3 cup brown lentils, uncooked (soaked for 1 hour or more)
4 minced garlic cloves
1 teaspoon oil
1 (chopped) hot green chile
1" minced ginger
1/2 teaspoon garam masala
2 (chopped) large tomatoes
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
2 (cubed) medium potatoes
1/2 teaspoon turmeric
1 cup water
3/4 teaspoon salt
5-6 ounce Spinach or green mixture
Method
1. Add chile, garlic, ginger and the oil into a pressure cooker pot.
2. Select the saute/brown setting and saute mixture until translucent.
3. Add the spices and tomatoes into the mixture and cook for 4-5 minutes, until the tomatoes become softened.
TIP: Break bigger tomato pieces with the back of a wooden spatula.
4. Add salt, water, the drained lentils and the potatoes into the pressure cooker pot mixture.
5. Stir until well incorporated and add the mixed greens or spinach.
6. Stir until completely combined.
7. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
8. Cook for 7-8 minutes on high pressure.
9. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
10. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
11. Check for seasoning and amend the spices and salt as necessary.
12. Serve over flatbread or rice, garnished with lemon, pepper flakes and cilantro.
13. Enjoy.
