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Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves: 2 servings
Ingredients
1/3 cup split yellow pea or split pigeon pea (washed, soaked in water for 1 hour and drained)
1 dried red chili or use red chili flakes, as necessary
1/2 cup brown basmati rice (washed, soaked in water for 1 hour and drained)
2 teaspoons coriander seeds
2 teaspoons chana dal
1/4 teaspoon cinnamon, ground
1 tablespoon coconut, shredded (fresh or dried)
4 black pepper corns or 1/8 teaspoon black pepper
1/4 teaspoon cardamom, ground
1/2 teaspoon mustard seeds
1 teaspoon oil
10 (chopped coarsely) curry leaves
1/4 teaspoon cumin seeds
1 cup tomato, chopped
1/2 cup shallots, sliced or onion, chopped
1/2 teaspoon turmeric
1/4-1/2 teaspoon cayenne and 1 1/2 teaspoons coriander powder (mixed)
1-1 1/2 cups vegetables, chopped (such as peas, eggplant, carrots, green beans, etc)
2 teaspoon tamarind paste
3/4-1 teaspoon salt
2 tablespoons raw peanuts
1/4 teaspoon vegan sweetener
Method
1. Add coriander seeds, split pea and the red chili into a skillet over med-heat.
2. Dry saute for 1-2 minutes, until the split peas color changes.
3. Add the shredded coconut into the skillet and cook for 15 seconds.
4. Allow to cool and grind mixture with cardamom and cinnamon and set aside.
5. Add oil into a pressure cooker and select the saute/brown setting.
6. Add the cumin seeds and mustard seeds into the hot and melted oil.
7. Cook seeds until popping.
8. Add onion and the curry leaves into the pressure cooker pot, stir until combined and cook onions until translucent.
9. Add turmeric, ground spices, tomato and 1/4-1/2 teaspoon cayenne + 1 1/2 teaspoons coriander powder mixture into the pressure cooker pot.
10. Stir until well combined and cook until the tomatoes have a sauce-like consistency.
11. Stir in the peanuts, veggies and the tamarind until well combined.
12. Add the drained rice and split peas into the pressure pot.
13. Add 2 3/4 cups water, sweetener and salt into the pressure cooker pot and mix.
14. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
15. Cook for 11 minutes on high pressure.
16. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
17. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
18. Check for seasonings and amend the sour, spice and salt, as necessary.
19. Add lemon juice if needed and stir well to combine.
20. Serve over crackers or papadums, garnished with cilantro.
