Our Family Recipes

4 Servings

• 2 Tbsp neutral oil
• 1 tsp cumin seeds

• 1 onion, chopped
• 2 Tbsp or 6 cloves garlic, minced
• 2 Tbsp or 2 inch piece ginger, grated or finely minced
• 2 jalapeño peppers, diced

• 2 bay leaves
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp turmeric

• 2 cups water
• 1 cup red lentils
• 1 1/2 lb sweet potatoes, peeled and cut into cubes
• 13.5 oz reduced-fat coconut milk
• 1 tsp salt

• 15 oz can diced tomatoes or 2 large tomatoes, chopped

• 1/2 cup cilantro, roughly chopped 
• 2 Tbsp lemon juice or 1 lemon

1. Press Sauté on the pressure cooker and add the oil. When hot add the cumin seeds and cook for 2 minutes.
2. Add onion for 3 to 4 minutes. Add garlic, ginger and pepper for 1 to 2 minutes.
3. Add coriander, cumin, turmeric, cayenne, and bay leaves for 30 seconds.
4. Press Cancel, add lentils, potatoes, milk, water, and salt, then stir.
5. Add tomatoes on top, not stirred.
6. Pressure cook on high for 8 minutes. Natural release. Discard the bay leaves.
7. Press Sauté, stir and bring to a boil to thicken. Add cilantro and lemon juice.
8. Serve with Naan and/or basmati rice.