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Preparation Time: 15 minutes
Cook Time: 20 minutes
Serves: 3 servings
Ingredients
½ cup cowpeas/black eyed peas (soaked for 15 minutes in water and drained)
1 teaspoon oil
½ cup brown lentils (soaked for 15 minutes in water and drained)
½ cup onions
½ teaspoon cumin seeds
1" chopped ginger
5 garlic cloves
½ teaspoon cumin, ground
1 teaspoon coriander, ground
1/3-¼ teaspoon black pepper
½ teaspoon turmeric
1 generous cup tomatoes, (pureed or finely chopped)
¼-½ teaspoon red chili powder/cayenne
¾-1 teaspoon salt
½ teaspoon lemon juice
½-1 cup spinach or your desired baby greens, chopped
2 1/2 cups water
½ cup (chopped small) zucchini/carrots/green or mixed vegetables
Garnish
Cilantro
Lemon juice
Method
1. Add oil into a pressure cooker pot.
2. Select the saute/brown setting on the pressure cooker and add the cumin seeds into the hot and melted oil.
3. Saute until seed color is change, for 1 minute.
4. Add 1 tablespoon water, ginger, garlic and the onion and blend in a high speed blender until a coarsely processed.
5. Add the onion puree into the pressure pot and stir until combined.
6. Cook mixture until golden or fragrant, for 1-2 minutes.
7. Stir in the spices until combined and cook for 1 minute.
8. Add tomatoes into the mixture in the pressure pot and cook for 2-3 minutes.
9. Add the drained lentils and black eyed peas into the pressure pot and add 2 1/2 cups water, lemon juice, salt, vegetables and greens.
10. Stir until incorporated.
11. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
12. Cook for 15 minutes on high pressure.
13. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
14. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
15. Serve, garnished with lemon juice and cilantro; serve with bread or rice or alone as a soup.
