Under Pressure

In the spirit of the last few posts, tonight I’ll be going into a bit of minor detail on how to deal with a pressure cooker when making Indian style lentils. My household recently acquired one, after many weeks of deliberation over the huge range of styles, sizes, and brands. We were finally able to bust it out tonight and give it a spin. Luckily, it didn’t actually do any spinning, but we did duck for cover just in case.

Here is a picture of carrots, since it was requested of me to not include the picture of someone literally ducking for cover. I don’t like carrots, unless they’re candied, in pancakes, or, apparently, highly pressurized.

Our recipe for Curried Lentils came from a book we found at the NY Public Library called The Easy Pressure Cooker Cookbook. The ingredients were simple:
2 cups lentils (we used green)
1 cup coconut milk (we used light)
1 cup stock (we used vegetable)
2 tsp. madras curry powder (we used “hot curry” powder)
1 medium sweet onion, chopped
3 medium carrots, chopped
2 tbsp oil (we used olive)

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