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Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves: 2 servings
Ingredients
1 cup split peas or red lentils
1 tablespoon ginger, grated
3-3 1/2 cups water
½ teaspoon turmeric
1 (grated or finely chopped) fresh green chile
3-4 large chard leaves chopped (2 cups loosely packed greens)
¾ teaspoon salt or more
1-2 teaspoon lime juice
¼ cup thin cashew cream or coconut milk
Tadka
½ teaspoon cumin seeds
1 teaspoon oil
2" stick cinnamon
2 green cardamom pods, cracked open
2 dried red chilies, broken for more heat
2 cloves
3 garlic cloves
Method
1. Add lentils or split peas 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 1-2 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. Add chile and ginger into the cooked lentils.
7. Add the cashew cream, chard, salt and turmeric into the pressure pot mixture and stir until combined.
8. Select the saute/brown setting on the pressure pot and saute until well heated before adding 1 chopped tomato.
9. Add 1 tsp oil into a skillet over med-heat.
10. Add the cumin seeds into the hot and melted oil in the skillet for 2 minutes, until cumin seeds color is just changed.
11. Add the red chilies, cinnamon, cloves and cardamom into the skillet and cook until fragrant for 1 minute.
12. Lower skillet heat to low med-heat before adding the garlic into the skillet.
13. Cook garlic for 4-5 minutes, until golden.
14. Add the tadka mixture in the skillet to the lentils and stir to incorporate.
15. Saute for 1 minute and set aside until flavor is infused for some minutes.
16. Check for seasoning and amend heat and salt, as necessary.
17. Serve over flatbread, grains or cooked rice, garnished with red pepper flakes and cilantro.
