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Preparation Time: 15 minutes
Cook Time: 30 minutes
Serves: 2 servings
Ingredients
½ cup brown lentils (washed, soaked for 15 minutes in water and drained)
1 teaspoon oil
1/3 cup uncooked brown rice (washed, soaked for 15 minutes in water and drained)
½ teaspoon mustard seeds (if desired)
½ teaspoon cumin seeds
½ chopped medium onion
1 bay leaf
1" finely chopped ginger
4 finely chopped garlic cloves
½ teaspoon turmeric
1 chopped green chile
½ teaspoon curry powder or garam masala
½ teaspoon paprika
¼ teaspoon chipotle pepper
1 teaspoon coriander powder
1 1/2 cups diced tomatoes
¼ teaspoon black pepper
1 teaspoon lemon juice
2 teaspoon ketchup (if desired)
3 1/2 cups water
2 cups (such as broccoflower (Romanesco broccoli), carrots, bell pepper, etc) mixed veggies
1 cup baby spinach
¾ teaspoon salt
Garnish With
Cayenne
Garam masala
Lemon juice
Method
1. Add oil into a pressure cooker pot.
2. Select the saute/brown setting and heat oil until melted.
3. Add the mustard seeds and cumin seeds into the hot oil and cook until mustard and cumin seeds change color and are fragrant.
4. Add the chile, garlic ginger, onion and the bay leaf into the pressure pot and cook for about 5 minutes, until translucent.
5. Stir in the spices until combined and cook for 30 seconds more.
6. Add a splash of water and the tomatoes into the pressure pot and cook until the tomatoes become sauce-like.
TIP: Crush bigger tomato pieces with the back side of a wooden spatula.
7. Add salt, the veggies, ketchup (if using) and the lemon juice into the pressure pot and stir until incorporated.
8. Add broth or water, brown rice and the lentils into the pressure cooker pot.
9. Stir until completely combined.
10. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
11. Cook for 20 minutes on high pressure.
12. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
13. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
14. Add the spinach into the pressure pot mixture.
16. Add more lemon, cayenne as needed and a sprinkle of garam masala.
17. Serve alone or with crackers and enjoy.
