58
RECIPES
MANGO DAL
Serves:
8
Recommended Cookware:
Fagor 6 Quart Pressure Cooker
Pressure Cooking Time:
12 min.
Ingredients:
1 tablespoon canola oil
1 cinnamon stick
½ teaspoon cardamom
½ teaspoon ground turmeric
½ teaspoon cumin seeds
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
1½ cups yellow lentils/split peas
3 cups vegetable broth
1 teaspoon salt, divided
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 mango, peeled and diced
½ cup chopped fresh cilantro
Directions:
1.
Place lentils/split peas in a colander and rinse well.
2.
Set induction cooktop to SAUTÉ and add canola oil to a 6 quart pressure cooker. Add all of
the dry spices (cinnamon, turmeric, cumin, coriander, and cayenne) and cook stirring until
fragrant (about 20 seconds).
3.
Add onion; cook, stirring, until soft and beginning to brown, 4 minutes (add a little vegetable
broth if spices brown too much).
4.
Add garlic, ginger, salt and cook, stirring, for 1 minute more.
5.
Add remaining vegetable broth and stir well to pick up any spices or onions that are on the
bottom of the pressure cooker. Add peas/lentils and mango, stir, then close and lock the
pressure cooker lid.
6.
Use STIR-FRY setting to bring cooker up to high pressure.
7.
Once pressure is reached, switch to the SIMMER setting to stabilize pressure and cook for
12 minutes.
8.
Release pressure using the natural release method; move the pressure cooker to a cool
burner and wait for the pressure indicator to go down. Open the lid, stir in cilantro and serve.
