Tuesday, December 28, 2010

Pressure Cooker Indian Chickpeas

Is your body seeking nourishment after being strung out on a deluge of refined carbohydrates for the past few days (week?). I know mine is. A few months ago I bought this pressure cooker because it was on sale really cheap and I had seen the chefs use pressure cookers fairly regularly on Top Chef (Season 8 is awesome, by the way). But, since I had never used one before (and I had a slight fear of the whole thing blowing up on the stove) it sat on the shelf until now. I was a fool! Pressure cookers are awesome and can cook up dried beans in no time flat, making canned beans a thing of the past. My trick is to soak an entire bag of beans overnight, then keep them in the freezer until I need them for the pressure cooker. I then experimented with making wholesome one pot meals that could go from cutting board to table in about 40 mins (depending on your chopping skills). This is my first one pot wonder--next is an Ethiopian stew.

INGREDIENTS
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 4 curry leaves (optional)
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1 cup yellow split peas, well-rinsed and drained
- 1.5 cups soaked chick peas (i.e. dry chickpeas that have been soaked for 8 hours or so)
- 2.5 cups water
- 2 onions, halved and sliced
- 2 cloves of garlic, chopped
- 1 tbsp minced ginger
- 1/4 cup chopped cilantro (plus another 1/4 cup for later)
- 1 green chile, seeded and chopped
- 1 tomato, diced
- 2 cups diced butternut squash (or sweet potato)
- salt to taste

METHOD
1. Heat oil in a small saucepan over medium heat. Add mustard and cumin seeds and fry until fragrant and popping. Add in other spices and curry leaves and fry for 30 seconds. Set aside.
2. Add all the remaining ingredients to the pressure cooker, then add fried spices and season to taste with salt. Mix well.
3. Close pressure cooker and place over high heat. When pressure is reached, turn heat to low and cook for 20 mins. Remove from heat and wait for pressure to decrease.
4. Open the pressure cooker and add the additional 1/4 cup of cilantro. Gently mix to blend everything together (the split peas will break apart, as will the onions and squash, and the mixture will thicken). Serve over rice.

26 comments:

Renee said...

I have had a pressure cooker set for years (Kuhn Riccon duo) and love it. Even so, I never thought to soak a bunch of beans overnight and then freeze them to use in the pressure cooker. Thanks for the tip! Never to old to learn something new.

mommyofmonsters said...

Amazingly, I received an electric pressure cooker for Christmas, given to me by a "outdoorsman" friend of mine, I was worried about what I'd be preparing in it...thanks for the well timed recipes. I am so excited to try them!

Kristi said...

Ooh that sounds good. I've been debating the purchase of a pressure cooker myself. Haven't pulled the trigger yet. I just got a good Indian black eyed peas recipe I've been meaning to try, but I know I'd like this chickpea recipe better. (I'm not terribly fond of black eyed peas, but I force myself to eat them sometimes on New Year's Day. ha!).
Thanks for posting!

Kristi @
Veggie Converter

Chandra said...

Looks mucho delicious!

I would have never thought to add Butternut Squash, but I will try it out next time.

Peace :)

elle pee said...

Sounds delicious! I look forward to reading about more of your recipes and adventures with your pressure cooker!

L

hip pressure cooking
making pressure cookers hip again, one recipe at a time!

LeLa said...

I love to eat meals like this one! Looks yum!

JL Goes Vegan said...

What a great recipe! I too have fallen in love with a pressure cooker (I just blogged about my new passion for it yesterday!) I've leaned, after buying the P.C., to have split peas on hand at all times -- such a great "thickener" to soups!

Question: can you explain your soaking and freezing process for the beans? Very curious how exactly you do this and store them. Thanks!

Dianne said...

20 minutes?! That's insane!

AlpenglowinCO said...

sounds delicious! how many pounds of pressure on the cooker?

Sarah S. said...

I love pressure cooking! This idea of freezing pre-soaked beans is FANTASTIC. That just changes everything!

Carissa said...

Those look good. I haven't stopped by your page in a while, sorry :) I love making things in the crockpot

zelmazal said...

Good for you. I watched my mother use a pressure cooker in the 70's, but she really never explained how to use it to me. I have owned one for many years, although I have't used it lately. I bought my last dried beans from a local, organic farmer, who is actually featured in the recent movie, "Food, Inc." I almost turned them to dust even just boiling them after soaking. They were so fresh. It makes a difference. I can't wait to try your recipe.

Jennifer said...

Love indian food. Need to get a pressure cooker soon!

Melomeals: Vegan for $3.33 a Day said...

Yay for pressure cookers! I don't even bother soaking my beans ... your stew looks and sounds lovely

Adina said...

I love my pressure cooker! I don't soak my beans though. I just cook them a little longer. It helps to bring it to pressure and turn it off and let it stand 15 mintues (in place of soaking) and then cook them. And if you are afraid, try the digital electric pressure cooker. Only downside is it takes longer to get to pressure than a stove top one.

Binx said...

cool! i just got a pressure cooker too, and i am also amazed at how awesome it is. we actually got a 16 qt one because i wanted it for canning, but so far i can't stop cooking stuff in it. thanks for this recipe, i am making it tonight!

Vegan Dad said...

JL Goes Vegan: I soak the beans in water overnight, then drain well. I then put them in a bag (I find cereal box liners work really well) in the freezer. If you have drained them well, they don't freeze together in a huge clump (well, nothing that a good whack on the counter cannot solve). Then, I just use them as I need them.

AlpenglowinCO: My pressure cooker just has a high and low setting (I used high). Not sure what pressure that is, exactly.

The Moffatt Family said...

I received that same pressure cooker for Christmas. Thanks for the tip about soaking.
Stefania
(ingredientsforlife.ca)

janell said...

How could I make this recipe without a pressure cooker?Thanks

taulpepper said...

Nice recipe. Welcome to the world of pressure cooking. I use mine at least once a week for beans. If the dried beans are pretty fresh and you soak the beans overnight they often only need 2-5 minutes cooking once pressure is reached, plus the time for the natural cool down (10-15min). You can also use the quick soak method of covering dried beans in boiling water and soaking for an hour or so.

The freshness of the beans has a huge effect on the cook time. I used to buy the cheap ones in the grocery store but they're inedible compared fresher ones. Now I usually get organic ones in the bulk bins at whole foods or from a bean farmer at the farmer's market. Rancho Gordo also has tons of great, fresh dried heirloom beans.

The Blissful Chef said...

Pressure cookers are da bomb! I get all my students to buy them and almost all my closest friends have them now. :)

asavoryexpedition said...

Now this make me go straight to the kitchen and whip this up. Pressure cookers are ubiquitous is the Indian kitchens, and its hard to imagine life without 'em. So much so that I lugged two (yes, two) cookers from India with me here to US!

Get Skinny, Go Vegan. said...

Hey VeganDad!! You have GOT to try Anupy Singla's "The Indian Slow Cooker" Book. It rocks. Nearly all dishes can be vegan and she used DRIED, UNSOAKED beans which means it's about the cheapest, healthiest food you can buy on the planet. Not all the Vegans know about it since it does contain just a couple of meat recipes in the back (to appeal to a wider audience) but I think Anupy is pretty much vegan and the book ROCKS. I am blogging about many of the dishes.

www.getskinnygovegan.blogspot.com

Beyond Willpower said...

<3 indian stuff. Made a sweet potato spinach curry yesterday.

Yummay. :) Will have to try this.

Adey said...

with that amount of chickpeas I would replace the "1 x green chile, seeded and chopped"... with 3 x green chile, chopped then double the garlic and ginger.

WishfulVegan said...

Just found this recipe. THANK YOU FOR THE PRESSURE COOKER INSTRUCTIONS! I never use my mine - scared of the thing. Last week I ruined a black-bean chilli when I threw my soaked beans from the fridge into the pan, forgetting they weren't cooked. Couldn't work out why the result was so...crunchy. Googled for a quick-fix, found warnings about foaming beans clogging the pressure cooker vent - disaster! If I'd just found this one week earlier.... will try the delicious-sounding recipe. Thanks again. WishfulVegan