I love Indian food. It is so savory and delicious and when you make it at home, you can control the amount of fat that goes into the dish. I am always shocked when I eat at an Indian buffet and get bombarded with such a huge quantity of oil in the dishes.
I like using coconut oil because it has such a high smoke point and you can toast the spices and get a really good char on the onions initially.
This meal was made with whole mung beans, but you could use yellow split peas, lentils, or even chickpeas with fine results.
Coconut Mung Beans
1 T coconut oil
1 /2 t cumin seeds
1 large onion, diced
1 Serrano chili
1 T minced ginger
1 T curry powder
1 c mung beans
4 c water
1 t Creole seasoning
Juice and zest 1 lemon (around ¼ lemon juice. You can use lime juice or 3 T of apple cider vinegar in place of lemon juice)
½ c cilantro
Toasted coconut for garnish
Soy Sauce/Pepper to taste
In a pressure cooker over med hi heat add the oil, cumin, onion, chili, ginger, and curry powder along with a pinch of salt. Sauté for several minutes, then lower the heat down to low and continue cooking for 10 more minutes.
Add the beans, water and Creole seasoning
Put top on pressure cooker and bring to high pressure for 6 minutes.
Let the pressure come down naturally then stir in lemon juice and zest and cilantro. Taste and adjust seasonings and add toasted coconut to garnish if you desire
I also made a side dish with cauliflower, peas and potatoes. You can make a pot of Basmati Rice if you desire, but I these two dishes together were more than enough for me.