seeds (the last is optional)
1 tablespoon finely minced fresh ginger
1 teaspoon finely minced garlic
2 cups coarsely chopped onions
3 large carrots, halved lengthwise and cut into 1/2-inch slices
6 cups boiling water
2 cups dried green or yellow split peas, picked over and rinsed
2 tablespoons mild curry powder
Salt to taste (optional)
Spray the bottom of the cooker with non-stick spray, and begin heating it.
Add the cumin, fennel, and black mustard seeds over medium-high heat and toast
them for about 10 seconds (they may or may not begin to pop). Stir in the
ginger, garlic, and onions and continue to cook, stirring frequently, for
another minute. Add the carrots, boiling water (stand back to avoid sputtering), split peas, and curry powder. Stir well to be sure that no bits of onion
or spices have gotten stuck to the bottom of the pot.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat
just enough to maintain high pressure and cook for 6 minutes. For a hearty
texture, quick-release the pressure by setting the pot under cold running water.
For a smoother texture, allow the pressure to come down naturally. Remove the
lid, tilting it away from you to allow any excess steam to escape.
Stir in salt. (If no salt is desired, try stirring in fresh lemon juice a
tablespoon at a time until the flavor is to your liking.) If the soup is
too thick, thin it with water or stock.
Susan's serving suggestion: I like this recipe with cauliflower
added. After removing the lid, I add about 1 pound of chopped cauliflower,
replace the lid, and heat over low heat until the cauliflower is just cooked,
about 5 minutes. This also works with frozen chopped cauliflower.
Serves 4-6
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