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Preparation Time: 15 minutes
Cook Time: 30 minutes
Serves: 2 servings
Vegetables & lentil Ingredients
¾ cup mixed yellow & red lentils (soaked for 15-30 minutes in water and drain)
1 cup (like amaranth or chard, mustard leaves, fresh fenugreek leaves, spinach etc) packed greens, chopped
2 heaping cups (like broccoli, sweet potato, pumpkin, opo squash, zucchini, eggplant and cauliflower, etc) mixed veggies, chopped
4 minced garlic cloves
1 tablespoon ginger, minced
½ teaspoon turmeric
1 minced hot green chile
Spice blend
½ teaspoon coriander powder
½ teaspoon garam masala
1 good pinch of ground cloves
Tadka
1 teaspoon oil
½ teaspoon cumin seeds
¾ teaspoon mustard seeds
3 finely chopped garlic cloves
½ heaping cup onion, chopped
Method
1. Add drained lentils, the mixed veggies and every other vegetables & lentil ingredients (including the spice blend) into a pressure cooker pot.
2. Add 2 1/2-3 cups water into the pressure cooker pot and stir until combined.
3. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
4. Cook for 3 minutes on high pressure.
5. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
6. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
7. In the meantime, add oil into a heavy bottomed skillet over med-heat.
8. Add cumin and mustard seeds into the hot oil and saute until popping.
9. Add garlic, onion and a pinch salt into the skillet mixture and stir-cook until golden.
10. If you wish, you can crush the lentils and vegetables after cooking.
11. Add half of the skillet mixture into the pressure pot mixture and stir until combined.
12. Check for seasoning and amend the cayenne and salt as necessary.
13. Add more garam masala if necessary.
14. Serve over bread, salad or rice, garnished with the reserved skillet mixture, lemon juice and cilantro
15. Enjoy.
