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Preparation Time: 15 minutes
Cook Time: 25 minutes
Serves: 2 servings
Sauce Ingredients
½ small red onion
5 garlic cloves
2 tomatoes, large
1 hot green chile
½" ginger
¼ teaspoon cumin seeds
1 teaspoon coriander powder
¼ teaspoon nigella seeds
¼ teaspoon fenugreek seeds
½ teaspoon garam masala
Lentil Ingredients
¾ cup brown lentils (washed, soaked in water for 5 minutes and drained)
½-1 teaspoon salt
2 1/2 cups water
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon cayenne
Method
1. Add every sauce ingredient into a high speed electric blender or food processor.
2. Process until a smooth consistency is reached.
3. Transfer into a pressure cooker pot and select the saute/brown setting.
4. Saute until the sauce is slightly thickened, stirring frequently, for 7-8 minutes.
5. Drain lentils and add into the pressure cooker mixture.
6. Add cayenne, paprika, turmeric, salt and water into the pressure pot.
7. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
8. Cook for 15 minutes on high pressure.
9. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
10. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
11. Serve garnished with lemon juice and cilantro and serve with crackers, pita bread, flatbread or rice.
