Michigan is warming up, kinda. Well, we seem to have one day that feels almost like Summer, then the next a bit of frost. Tony says Mother Nature got April and May mixed up this year. I agree. Things are moving along around here. Tony is starting work on a documentary project. He has been working with Mark Ostach on preserving your mental health in this digital world. I wish I could let my phone go during the day, however, my job doesn’t allow me to do that. For the same reasons that doctors, EMS, firefighters, police officer and other emergency personnel cannot leave their phones alone. I don’t have a problem with leaving my phone alone. I would if it were possible. The house is coming along too. Tiles are up in the showers and working towards painting the walls.
This week I wanted to make an Indian recipe, mostly because I found a bunch of Indian recipes and I wanted to try one. I am starting with Yellow Peas Instant Pot Curry Chili – Pattani Kozhumbu from Cookilitious. I chose this recipe because it uses an instant pot and it uses some of the beans I have stored for these types of recipes. This recipe uses vatana, which are whole yellow peas. These can be purchased online or at an ethnic grocery store. It’s also a very simple recipe, with most of the ingredient being available at your local grocery store.
Here are the original stats:
Here’s what I changed:
- I replaced the tomatoes with red bell pepper, pumpkin puree, tamarind and umeboshi paste to increase the vitamin A and C.
- I increased the servings from 5 to 9 to reduce the calories.
- I added rice to bulk out the dish.
- I added a carrot to increase the vitamin A.
Here are the final stats:
Here is the final recipe:
Yellow Peas Instant Pot Curry Chili – Pattani Kozhumbu
- 2 cups dried yellow peas (white vatana)
- 1 tsp oil
- 1 onion finely chopped
- 2-3 green chilies or jalapenos
- 2 tbsp cilantro chopped
- 1/2 tbsp paprika
- 1 tsp turmeric powder
- 1/2 tbsp cumin powder
- pinch of salt
- 1/2 tbsp garam masala
- 4-5 cups water or vegetable stock
- 1/2 cup dried coconut
- 1 tbsp fennel seeds
- 1 tbsp Daliya/Split Roasted Chickpeas (pottu kadalai)
- 3 red bell peppers, chopped
- 1 15oz can of pure pumpkin puree
- 1 tsp umeboshi paste
- 1 tsp tamarind paste
- 2 cloves
- 1 cinnamon stick
- 1 cardamon
- 2 tbsp ginger-garlic paste
To make the white paste
Grind in a food processor coconut, fennel seeds, and Daliya/Split Roasted Chickpeas (pottu kadalai) along with little water.
- Set aside
To make the red paste
Grind in a food processer bell pepper, pumpkin puree, umeboshi and tamarind paste, ginger, garlic, cloves, cinnamon, and cardamom along with little water.
To make the chili in the Instant Pot
- Add two cups of water and the rice in the instant pot. Pressure cook for 4 minutes. Allow for a natural release. Remove the cooked rice from the pot and set aside.
Turn on the Instant pot on saute mode. Add oil to the pan and fry chopped onions, green chilies, and 1 tbsp of cilantro.
Saute till the onions turn translucent.
Then add the red paste along with salt. Mix and cook for a minute.
Add the white paste. Mix and cook for another 30 seconds.
Next add the spices – paprika, turmeric powder, and coriander-cumin powder. Cook for another minute.
Cancel the saute mode. Add water or vegetable stock to the pot.
Then add the yellow peas to the Instant pot. Put the lid and cook in manual mode for 35 minutes. Release pressure naturally.
If the yellow peas is very thick, add in little water to dilute it and simmer for 1-2 minutes.
In case it’s too watery, prepare a cornstarch + water slurry and pour into the curry, It will thicken.
Add garam masala and then garnish with chopped cilantro.
- Serve over rice.