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Preparation Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 servings
Ingredients
1 cup split pigeon pea or red lentils or split peas
½ teaspoon salt or more
3 1/2 cups water
½-1 (chopped small) mango (ripe or unripe mango)
Tadka
1 1/2 teaspoon black mustard seeds
1 teaspoon oil
4-6 red chilies, dried (broken into half)
Garnish With
Garam masala
Method
1. Wash split peas and add into a pressure cooker pot with 3 cups water.
2. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
3. Cook for 10 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. Select the saute/brown setting on the pressure cooker and add the mango and salt.
7. Saute for 1-2 minutes before adding chopped tomatoes.
8. Put off pressure cooker.
9. In the meantime, add oil into a skillet over med-heat.
10. Add mustard seeds into the hot oil and saute until popping.
11. Add dried red chilies into the mustard seeds and oil mixture; cook for some seconds.
12. If you like, you can add some frozen or fresh curry leaves into the skillet and stir until incorporated.
13. Add the tadka mixture from the skillet into the pressure cooker mixture and stir until completely combined.
14. Serve, garnished with garam masala spice blender and enjoy.
