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Sunday, July 18, 2021

Garlicky Collard greens and Split Pea Stew/ Collard Greens and Split Pea Dal


This stew is a perfect way to include collards in your diet along with protein rich split green peas. The spicy heat from the cayenne and the kick from garlic makes this stew very satisfying. This is made using instant pot and hence easy to make for weeknight dinner. With a toast, anyone would love second helpings. 


I have used the collard greens from my garden. I love gardening and enjoy picking fresh organic produce to cook for the family. If you don't like collard greens, it can be substituted with any greens. When using collard greens, trim the midrib or vein and then chop the greens. 


Add everything to Instant pot and in the meantime garlic toast can be made. Rice or quinoa can be cooked. This works perfectly for any lazy day or busy day. I like to include fresh veggies along with different dal varieties and cook a protein rich meal for the family. Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry and Bottle Gourd and Masoor Dal Curry are similar legume or dal based stew or curry that are delicious and hearty. Instant pot helps in easier cooking and I love to use for dals and legumes.


This is my post for #multicookermonday. Sue Lau of Palatable Pastime is hosting the #multicookermonday. And this is my recipe for this month's event. We can use electric pressure cookers like Instant pot (small electric appliances) and make the recipe for this event, If you would like to join, please check out the Facebook PageMulticooker Monday is a friendly food blogging group where we get together on the third Monday of the month to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide, or other cooking devices with no theme; anything goes!


I am also linking this to Happiness is Homemade and Sundays on Silverado.

Ingredients

Green split peas - 3/4 cup
Water - 2.5 cups
Collard greens - 2.5 cup, chopped, firmly packed
Cinnamon - 1/2 inch piece
Bay leaf - 1
Salt - 2/3 tsp

For tempering

Coconut oil - 1 tbsp
Cayenne - 1 tsp
Cumin- 3/4tsp
Ginger - 1/2 tsp, minced
Garlic - 1 tbsp, minced

Method

Add everything into the Instant Pot and cook under manual mode high pressure for 8 minutes.


Let the pressure release naturally, mix and smash a little for creamier texture.


Heat oil in a pan, add the cumin, garlic, and ginger. Fry for a minute and add the cayenne. continue frying for 30 seconds and pour onto the cooked dal-collard green.



Ladle into bowls. Alternatively, ladle the stew into bowls and add tempering on top in each bowl. Serve with bread.



Here are the links for the recipes we shared for this month's #MulticookerMondays. Thanks, Sue!

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