I made this on the stove not in a pressure cooker. Add corn after 1.5 hours and cook for 30 min more.
Ingredients
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1 pound yellow split peas (or chana dal)
- 1-2 teaspoons canned chipotle pepper, minced be careful!!
- 8 cups hot water
- 1 cup sliced carrots
- 2-3 teaspoons mild chili powder
- 1/2-1 teaspoon cumin
- 1 1/2 teaspoons Mexican oregano
- 1 16-ounce can diced tomatoes
- 1 can green chilies
- 2 cups fresh or frozen corn kernels
- 1/2 red bell pepper, chopped (or 1 roasted red pepper)
- cilantro and parsley 1-2 tbsp.
- salt to taste
- ground black pepper, to taste
- greek yogurt or sour cream, cilantrochopped onions, tomatoes, jalapeño pepper for garnish
In a pressure cooker, sauté the onion in a little oil until translucent. Add the garlic and cook one more minute. Add the split peas, chipotle, water, carrots, chili powder, cumin, and oregano. Seal the cooker and bring to high pressure. Cook for 9 minutes at high pressure. Remove from heat and allow pressure to come down naturally.
You can also do this in a regular pot–just cook covered on very low heat until the split peas are tender, about 1 1/2 hours, stirring regularly. Start with a 8 cups of water and add more as needed.After 1.5 hours add corn, parsley and cilantro.
Open the cooker and add all remaining ingredients except garnish. Taste and add additional chipotles, chili powder or other seasonings as needed, and add additional water if it seems too thick. Cook uncovered on low for at least 15 more minutes. Serve in bowls with garnishes on top.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
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