Wednesday, February 21, 2018

Instant Pot Punjabi Lobia (Black Eyed Peas with Spinach)

This is from the 'Indian Instant Pot Cookbook' by Urvashi Pitre. Highly recommended.

Ingredients:
1 tablespoon ghee or peanut oil
1/8 tsp cumin seeds
1/8 tsp black mustard seeds (or omit and use 1/4 tsp cumin seeds)
1 tablespoon minced garlic
1 tablespoon minced ginger (NOTE: I found a jar of pre-minced garlic and ginger mix at my local Asian supermarket. Giant time-saver)
1 cup diced tomato (canned is fine)
1/2 tsp ground turmeric
1/4 tsp cayenne pepper (adjust to your preferred heat level)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1 cup dried black-eyed peas (no need to pre-soak)
2 cups water
4 cups raw spinach (I used a 5oz package of baby spinach)

Directions:
1) Preheat the Instant Pot using the saute function. When hot, add the ghee or oil. When shimmering, add the cumin and mustard seeds. They'll probably sputter a bit. Do not be alarmed. Add the garlic and ginger and saute for 30 seconds.
2) Add the tomato and cook for 1-2 minutes until they get a little soft.
3) Add the turmeric, cayenne, coriander, cumin and salt. Mix.
4) Add the black-eyed peas and water. Stir. Place the raw spinach on top of everything, don't mix.
5) Cook on High pressure for 10 minutes. Allow 'natural release' for 10 minutes, then release remaining pressure.
6) Stir, taste and adjust salt or cayenne if necessary.
7) Urvashi recommends serving with rice, naan or chapatis. Basically any starch will do. Even mashed potato.

No comments:

Post a Comment