Yogadad World

I hadn't used my pressure cooker since the last time I canned jalapeno peppers and salsa. Until this evening. I hadn't really tried to cook with it so was feeling a little skittish. After putting the lentils & water into the cooker and bringing the water to a boil, 35 minutes later I had very tender legumes. Mixed in the spices, tomato, & cilantro and had a very tasty dish.

Ingredients
1 cup whole green lentils
2 Tbl Ghee or canola oil
1 tsp cumin seeds
1/2 c finely chopped red onion
1 large tomato, cored & finely chopped
1/4 c finely chopped fresh cilantro leaves & tender stems
1 1/2 tsp coarse kosher or sea salt
1 tsp ground Deggi chiles (or 1/2 tsp cayenne mixed with 1/2 tsp sweet paprika)
1 tsp Toasted Cumin-Coriander Blend
1 tsp ground tumeric

Place the lentils in a pressure cooker. Fill the cooker halfway with water, and rinse the lentils by rubbing them between your finertips. The water may appear slightly dirty. Drain this water. Repeat 3 or 4 times, until the water remains relatively clear. Add 3 c water and bring to a boil, uncovered, over high heat. Sim off and discard any foam that forms on the surface. Seal the cooker shut and allow the pressure to build up. When the cooker reaches full pressure, reduce the heat to medium-low and cook for about 20 minutes. Remove the cooker from the heat and allow the pressure to subside naturally, about 15 minutes, before opening the lid.

Meanwhile, heata medium-size skillet over medium-high heat and pour in the ghee. Add the cumin seeds and cook until they sizzle, turn reddish borwn, and are aromoatic, 5 - 10 secs. Add the onion and stir-fry until it is light brown around the edges, 3 - 5 minutes.

Add the tomato, cilatnro, salt, ground chiles, cumin-coriander blend, and turmeric. Cook, uncovered, stirring occasionally, until the tomato breaks down to a saucy consistency and some of the ghee starts to separate on the surface, 5 - 8 mins. Set the skillet aside until the lentils are cooked.

When the lentils are ready, add the sauce. Pour 1/2 c water into the skillet and degalze it, releasing any browned bits; pour this into the lentils. Stir once or twice, and simmer over medium heat, stirring occasionally to prevent the lentils from sticking, until the flavors permeate the legumes, 8 - 10 minutes. Then serve.