I found this recipe at Food52, and just ordered her new Instant Pot cookbook!
- 1 cup whole urad with skin (also called sabut ma; these are small and black in colour)
- 1/2 cup dried red kidney beans (called rajma in Indian stores; I prefer the smaller ones)
- 1 tsp salt (plus more, to taste)
- 4 teaspoons peeled fresh ginger grated to a pulp (or from a tube)
- 1 tablespoon crushed garlic (or from a tube/jar)
- 1 cup pureed or strained tomatoes or passata (I like passata)
- 1/2 teaspoon chili powder
- 4 cups water
- 1 tablespoon butter, plus more if needed
- 1/2 cup heavy cream
- 1 teaspoon garam masala
- 2 tablespoons ghee
- half a large onion, sliced very thinly (halve from roots to tip)
- 1/4 teaspoon bright red paprika, mixed with
- 1⁄4 teaspoon chili powder
IMPORTANT, IN ADVANCE: Wash the beans and soak them overnight in water that covers them generously. Drain them the following day. Alternatively, put the beans into a large pot and cover generously with water. On stovetop, bring to a rolling boil for 2 minutes, then let sit as is for a couple of hours. Drain.
- Put the soaked and drained beans into the Instant Pot. Add 1 teaspoon salt, the ginger, garlic, tomatoes, chili powder, and 4 cups water. Close and seal the lid, then cook on HIGH PRESSURE for 30 minutes, and let the pressure drop by itself. Hit CANCEL to reset the cooking program.
- Open the lid carefully, venting the steam away from you. Stir the dal. Using a potato masher, crush the dal as much as you can. Taste, adding another 1/2 teaspoon salt as needed.
- Select the SAUTÉ setting and set to Normal. Stir in the 1 tablespoon butter, cream, and garam masala, heating through.
- Tarka: Put the oil or ghee in a small frying pan over medium heat. When hot, arrange the onions in a single layer. Stir and fry them, turning now and then, until they turn reddish gold and crisp.
- Sprinkle the paprika/chili mixture over the top and quickly pour all the contents of the pan over the beans, spreading it out over the surface. I stir it right in and serve out of the Instant Pot!
Put into the Instant Pot and stir till combined:
- 2 cups dried, unsoaked pinto beans, washed and picked over
- 3 cups vegetable stock or water (I use boiling water and stock paste from a jar)
- 1 large onion, chopped
- 5 cloves garlic, peeled and roughly chopped
- 1 jalapeño pepper, sliced or chopped (leave seeds and ribs in)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chilli powder
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup tomato salsa, or some tomato paste and chopped tomatoes
Close lid of Instant Pot, and set to Manual > High Pressure > 30 minutes. When pressure cooker beeps, either let stand for 10 minutes and open after releasing remaining pressure, or let pressure release naturally.
Mash the contents with a potato masher, or blend with a hand blender.
- handful of grated sharp cheddar cheese
- handful of chopped red, or sweet, onion
- small handful of chopped cilantro
Let it rest for a minute or two to let the cheese melt, then stir gently to combine. It will thicken a great deal as it cools.
I’m making regular Tourtière with traditional pork, and this is my attempt at making a vegetarian-friendly version.
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, grated
- 8 oz mushrooms, chopped small
- 2 cloves garlic, chopped finely
- 1 tsp vegetable broth paste
- 1/2 tsp celery salt
- 1/2 tsp freshly ground black pepper
- 1 tsp sage
- 1/4 tsp ground cloves
- 1 tin lentils, rinsed and drained
- 1/2 tsp salt (more, to taste)
- (you will need mashed potatoes: about 3 medium-sized potatoes, as per the regular tourtière recipe)
- Heat the oil in a large frying pan, over medium heat. Add the onion, Carrots, mushrooms, garlic and seasonings; sauté for 6-8 minutes until softened and slightly caramelized.
- Add the lentils and stir well. Taste for seasonings.
- Continue on as for Tourtière
I do this by “feel” and observation of the proportions.
- half a lemon, squeezed
- drizzle of olive oil
- drizzle of maple syrup (the real stuff, only)
- handful of sliced, toasted almonds
- handful of dried cherries, roughly chopped
- handful of freshly grated Parmesan cheese, plus more for garnish
- sea salt, to taste
- freshly ground black pepper, to taste
Tear the leafy parts of the kale off of the stalks, and discard stalks. Wash and dry kale leaves, then finely shred with a knife.
Place the kale into a bowl, pour in the lemon juice, add a pinch of salt, and then massage the leaves for a minute or so. Set aside for about half an hour.
Toss in the remaining ingredients, making sure that everything is coated with the dressing ingredients. Taste, and adjust seasonings until it suits your taste. Also feel free add more olive oil, lemon juice, maple syrup if it needs it.
Top with additional Parmesan cheese (shaved, if you have it).
Read over the entire recipe before beginning.
Place into the Instant Pot:
- 1 yellow onion, chopped
- big handful of baby carrots, chopped (or a couple of regular carrots, scrubbed and chopped)
- 1 large celery stock, chopped
- large bunch of broccoli, chopped roughly (2-3 crowns, plus their stems)
- 3/4 tsp salt
- freshly ground pepper
- 1 cup water
Set the Instant Pot to “Soup” for 7 minutes (most recently, I’ve been manually setting on High for 4 minutes, and it works very well). When the cycle ends, do a quick release of the pressure valve, and remove the lid.
Using a hand blender, or potato masher, puree the contents of the instant pot. If desired, add about:
and then add chicken stock until you reach the desired consistency; I use chicken stock paste and water. Add:
- 2 – 3 cups of shredded sharp cheddar cheese
Let sit for a moment in order to melt, then stir the soup or use the hand blender again.
Adjust the salt and pepper to taste.
Check out Love and Warmth for more of my healthy and economical recipes! If you’re a parent, you may find something else of interest, too.
Filed under food, whole food
- 1 cup raw cashews or cashew pieces
- Water to cover, OR, *boiling water to cover
1. a) Put the cashews into a bowl, or 2-cup measure, cover with water, and let sit overnight ~8 hours.
* b) Put the cashews into a heat-safe bowl, and cover generously with boiling water. Let sit for ~2 hours.
2. After soaking period is over, using a fine colander, drain the water off of the cashews, discarding the water. Rinse cashews well.
3. Put the drained and rinsed cashews into a small blender with 1/2 to 1 cup fresh water.
4. Blend on high speed until the cream is smooth, and at your desired consistency. Add a pinch of salt, if desired.