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Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves: 2 servings
Ingredients
½ cup lentils (washed, soaked in water for 10 minutes and drained)
1 teaspoon oil
2 cups water
½ chopped medium red onion
½ teaspoon mustard seeds
1 chopped hot green chile
3 chopped garlic cloves
½ teaspoon black peppercorns
½ teaspoon coriander seeds or powder
¼ teaspoon cayenne, or more to taste
1/3 teaspoon fenugreek powder or seeds
½-1 teaspoon turmeric
¼ teaspoon cinnamon
1 (chopped) large tomato
½ (chopped small) green bell pepper
¾ cup small broccoli florets
½ teaspoon salt, or more to taste
Garnish With (If desired)
Lemon
Cilantro
Pepper flakes/cayenne
Coconut shreds
Method
1. Transfer drained lentils into a pressure cooker pot.
2. Add water into the pressure cooker pot and place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
3. Cook for 12 minutes on high pressure.
4. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
5. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
6. In the meantime, add oil into a skillet over med-heat, and add the mustard seeds into the hot and melted oil.
7. Saute until the seeds start popping.
8. Add chile, garlic and onion into the skillet and saute for about 5 minutes until translucent.
TIP: Stir from time to time.
9. In the meantime, add all the spice ingredients into a high speed blender, mortar and pestle or spice grinder.
10. Transfer grinded spice mixture into the skillet mixture and cook for 1 minute.
11. Add a splash of water, bell pepper and the tomatoes into the skillet and cook for 4-5 minutes, until the tomato becomes tender.
12. Transfer skillet mixture completely into the pressure cooked lentils.
TIP: Optionally, you can add more water to get desired consistency.
13. Add broccoli and salt into the pressure cooker and saute for 2-3 minutes.
14. Check for seasonings and amend heat and salt, as necessary.
15. Add more water, if you feel like thinning out the soup, until desired consistency is reached.
16. Cover the pressure pot and set aside for 2 minutes before you serve>
17. Serve, garnished with lemon, pepper flakes/cayenne, coconut shreds and cilantro, if using.
18. Serve over quinoa/rice or alone as a soup.
