2 pressure cooker recipes

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* Exported from MasterCook Mac *

 

Pressure Cooker Alice's Late-Night Dal

 

Recipe By : New Age, September/October 1998

Serving Size : 4 Preparation Time :0:12

Categories : Indian

 

Amount Measure Ingredient -- Preparation Method

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1 c masoor dal (salmon colored lentils)

3 c water

1 tbsp fresh ginger root -- coarsely chopped

3/4 tsp ground turmeric

1 tsp salt

2 tbsps ghee or canola oil

1 clove garlic -- pressed

1 tsp cumin seed

1/4 tsp cinnamon -- optional

2 whole dried chile peppers

3 sprigs fresh cilantro -- chopped

 

Place lentils, turmeric, and ginger in the pressure cooker with the water and

cook at high heat for 4 to 6 minutes. Meanwhile, heat the oil in a saucepan over

medium-high heat. When hot add the pressed garlic. Next add the cumin seeds (let

them sizzle) and the rest of the ingredients. This whole process should only

take about a minute.

 

When the lentils are done, run the locked pot under cold water until the

indicator shows that the pressure has been released and that the pot is safe to

open. Stir in the spice-oil mixture. Spoon the dal into individual serving

bowls. Sprinkle with cilantro. Bring to the table with crispy papadams, chickpea

flour wafers that our available at specialty markets.

 

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Per serving: 5 Calories; less than one gram Fat (26% calories from fat); 0g

Protein; 1g Carbohydrate; 0mg Cholesterol; 540mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Pressure Cooker Chickpea Curry

 

Recipe By : New Age, September/October 1998

Serving Size : 4 Preparation Time :0:45

Categories : Indian

 

Amount Measure Ingredient -- Preparation Method

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1 tbsp butter or oil

1 tsp cumin seed

1/4 tsp ground coriander

1/4 tsp ground cardamom

2 tsps ginger root -- grated

1 dash cayenne pepper -- optional

1 cinnamon stick -- broken in 2

1/4 c red bell pepper -- diced

1 1/2 c garbanzo beans -- picked over & rinsed

1 qt water

1/2 tsp salt -- to taste

 

Heat the butter or oil in the cooker. Add the cumin seeds and sizzle ofr 5

seconds. Stir in the remaining ingredients except the salt. Lock the lid in

place and over high heat bring to high pressure. Adjust heat to maintain high

pressure.

 

If you like your chickpeas with a bit of a crunch, check them after 35 minutes.

Reduce pressure with the quick-release method (run cold water over the pot

before opening). Remove the lid, tilting it away from youj to allow excess steam

to excape. If the chickpeas are not sufficiently cooked, replace the lid and

simmer over low heat for a few more minutes. When done, drain off and reserve

the excess liquid for another use. (It is excellent for stock.) Add salt to

taste. Discard the cinnamon sticks and adjust the seasonings. Serve immediately

or at room temperature.

 

From Cooking Under-Pressure by Lorna J. Sass.

 

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Per serving: 287 Calories; 5g Fat (14% calories from fat); 15g Protein; 49g

Carbohydrate; 0mg Cholesterol; 294mg Sodium