Instant Pot: Garlic and Chile Split Pigeon Pea Curry

August 10, 2021

Garlic and Chile Split Pigeon Pea Curry
Pressure Cooker Size: 3 quart or larger
Warm Up: 10 minutes
Cook: 7 minutes
Cool Down: Manual release time
TOTAL: 17 minutes + manual release time
Makes: 5 cups

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon oil or ghee
1 pinch hing (asafoetida)
½ teaspoon black mustard seeds
3 whole cloves
1 (1-inch) cinnamon stick
½ teaspoon turmeric powder
4-6 whole dried red chiles, broken in pieces
1 small yellow onion, minced
2 cloves garlic, minced
1-3 fresh Thai or serrano chiles, stems removed and thinly sliced
1 medium tomato, diced
1 tablespoon light brown sugar
1 tablespoon tamarind puree
1 tablespoon salt
2 cups duhli toor dal (dried, split, and skinned pigeon peas), picked over and washed (no need to soak)
3 cups water
2 tablespoons fresh lemon juice, add later

1. In a dry, shallow pan over medium-high heat, roast the cumin and coriander seeds. This will take 2 to 3 minutes. Shake the pan a few times and wait for the seeds to brown. Be careful not to overcook and burn them. Transfer to a dish to cool (about 5 minutes) and then grind to a fine powder in a mortar and pestle or a coffee grinder reserved for spices. Set aside.

2. Place the inner cooking pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add the oil.

3. Once the oil is hot, add the hing, mustard, cloves, and cinnamon. Because the oil pools to the sides, push spices into the oil along the border of the inner pot so they can cook fully. Stir and cook for 2 minutes.

4. Add the turmeric and dried chiles. Stir and cook for 30 seconds.

5. Add the onion. Stir and cook for 2 minutes.

6. Add the garlic and fresh chiles. Stir and cook for 30 seconds.

7. Add the tomato. Stir and cook for 1 minute.

8. Press CANCEL. Add the roasted cumin and coriander from Step 1, brown sugar, tamarind, and salt. Stir well, breaking the tamarind down with the back of a spoon.

9. Add the toor dal and water. Stir again.

10. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button until the panel reads HIGH. Adjust the cook time to 7 minutes.

11. Once the cooking is complete, release the pressure manually. Remove and discard the cinnamon stick. All the other spices are edible, though you can try to find and discard the cloves as well. Add the lemon juice and stir. Serve with plain basmati rice or Indian bread like roti or naan.

 

 

 

 

 


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