I was inspired by this slow cooker recipe and then followed my instincts for making curry. In the end this was a delicious mild curry soup-- I will definitely make this again, and especially when we are sick (it's a great vegan alternative to chicken soup as it is creamy and comforting, and it's got healing spices and fiber.
We gobbled this up before I got to take a pretty photo. Color turned out yellow-red with chunks of tomato.
Method:
Saute 1 diced onion in bottom of pressure cooker pan with 1 TB ghee or oil. Now add and toast:
3 cloves garlic, diced
ginger, grated
3/4 tea mustard seeds
3/4 tea cumin seeds
3/4 tea turmeric
3/4 tea garam masala
1/2 tea coriander
Blend 1 C water with 1-3 chiles (remove seeds for less hot). Pour this water into pressure cooker pan along with another 1-2 C water. Add 1 C red lentils/masoor dal, seal, bring up to pressure and cook for 10 minutes at 8 PSI (first red ring).
Be careful because lentils/legumes can make the standard type of pressure cooker bubble over, which is ok just a pain to clean up. My Kuhn Rikon didn't do this (yay!) but in the old types I would add another TB oil to help reduce foaming.
Reduce pressure, open pot. Stir in:
12-16 oz chopped tomatoes (or canned diced tomatoes)
3/4 tea amchoor powder (or lime juice to taste)
salt to taste
Optional: spinach
Serve with steamed brown rice.
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