- Prepare time: 15 mins
- Pressure Cook Time: 30 mins
- Ready in: 45 mins
- Pressure: High
- Release Type: Natural
- 3/4 cup lentils or a mix of (brown/green) lentils and mung beans , soaked in warm hot water for atleast 15 mins
- 1 tsp oil , or use water to saute to make oil-free
- 1/2 onion chopped
- 4 cloves of garlic chopped
- an inch of ginger chopped
- 1/2 or 1 hot green chile chopped
- 1/4 tsp turmeric
- 1/2 to 1 tsp garam masala
- 1/2 tsp ground cumin or ground coriander
- 15 oz tomatoes 2 tomatoes, chopped
- 1 cup (heaping) chopped eggplant , or use other hearty vegetables of choice
- 1 cup cubed sweet potatoes
- 3/4 tsp salt
- 2 cups water 3 cups for saucepan
- a big handful of spinach
- cayenne and lemon/lime to taste
- pepper flakes for garnish
Soak the lentils if you havent already and get the ingredients ready, Switch the IP to saute. Add oil and let it get hot.
Add onion, garlic, ginger, chile and a pinch of salt. Cook for 2 to 3 minutes, stir frequently.
Add spices and mix in. Add tomatoes and cook for 4 to 5 minutes. Mash larger pieces.
Add the veggies, salt, lentils and water and mix in.
Close the lid, to sealing, and cook on manual for 11 to 12 minutes (on high pressure). Let the pressure release naturally.
Fold in spinach, cayenne and lemon./lime. Let it sit for 2 mins or saute for 2 mins.. Adjust consistency if needed by adding a bit more water or non dairy milk for creamier and mix in. Taste and adjust salt, spices (add more garam masala or curry powder if needed).
Serve with flatbread or rice/cooked grains or as a soup with crackers.
To make in a saucepan: Follow steps 1 to 3 in a saucepan. Add eggplant, lentils, salt and 3 cups of water instead of 2. Partially cover and cook for 20 minutes. Then add sweet potatoes and mix in. Continue to cook for another 15+ minutes (total 35 to 45 minutes) or until lentils are tender.