INGREDIENTS
- 1 cup dried yellow split peas, rinsed
- 2 tbsp oil
- ½ medium yellow onion, sliced
- 3 cloves garlic, minced
- 2-3 wiri wiri peppers
- ½ tsp garam masala
- ½ tsp geera (roasted cumin)
- ½ tsp curry powder
- ½ tsp turmeric
- ¼ cup tomato, diced
- handful of frozen or fresh spinach (optional)
- 1 ½ tsp salt
- 4 ¼ cups water
CHUNKAY
- 1 large garlic clove, sliced (or two small ones)
- ½ heaping tsp geera (cumin seeds)
- 2 tbsp oil
INSTRUCTIONS
PREP
- Rinse and drain split peas, set aside. Slice onion, mince garlic and chop tomato. Set aside.
COOK
- Press SAUTE and wait 30 seconds for instant pot to heat up. Add 2 tbsp oil. Add onion, garlic, pepper, and spices. Fry until onions become tender.
- Add yellow split peas. Fry a few minutes then add tomato, spinach and water.
- Press CANCEL to get out of SAUTE mode.
- Secure the lid, turn the pressure valve to “sealing”.
- Press PRESSURE COOK and set time to 12 minutes.
- When time is up and instant pot beeps, let pressure naturally release until screen reads LO:15.
- Now turn valve to “venting.” When all pressure is released, open lid.
- Use a whisk or dhal ghutni to mash dhal and make smooth.
CHUNKAY
- In a small sauce pot or ladle, add 2 tbsp oil. Heat on low. Add geera and fry a few minutes. Add garlic. When garlic is dark brown, remove from heat. Quickly pour over dhal and cover with lid to avoid splatter. Stir to layer flavors.
- If dhal is too thick for your liking, boil ½ cup of water and add a little at a time until desired consistency is reached. Press “SAUTE” and let everything simmer 2-3 minutes to emulsify. Dhal will thicken slightly when cool.
NOTES
If you’d like to soak your peas before cooking follow these directions: Soak peas in water overnight or for 30 min minimum then cook. Follow instructions to make dhal. Pressure cook for 5 min (instead of 12 min) then slow release 10 minutes. After screen reads LO:10, turn valve from sealing to venting until all pressure releases. (Alicaspepper)
