Spiced Potato with Beluga Lentils
Two methods described, including the Pot-in-Pot Pressure Cooker option
Ingredients
For Potatoes
- 5 medium Potatoes, peeled and chopped into one inch cubes Celeriac or swede are great substitutes
- 2 tbsp ghee
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp turmeric powder
- 2/3 tsp salt
For Lentils
- 1 cup Black beluga lentils, rinsed
- 2 cup water
- 1 inch fresh ginger, grated
- 1/2 tsp salt
- 1 tbsp ghee
Instructions
On the hob Method
- Heat the ghee on medium, toast the seeds till the aroma comes up
- Add the turmeric, stir.
- Straight away add the potatoes and salt. Coat them with the spiced ghee.
- Add a little water (about to a quater of the potatoes' height).
- Cover with a lid and cook till the potato cubes can be easily pierced with a knife, stirring from time to time. It will be about when most of the water evaporated. You might need a splash of water of the potato is still not fully cooked and the pan is looking dry.
Pressure cooker Pot in Pot Method
- Place the potatoes in a stainless steel dish that can fit in your pressure cooker. (I use Instant Pot.)
- Add in a splash of water, ghee, salt and the spices right on top of the ghee. They will toast during the cooking process.
- Inside the pressure cooker stainless steel liner, add one cup of water or another dish you need to cook. In my case I placed there one cup of rinsed black beluga lentils with freshly grated ginger and some ghee (plus two cups of water because the lentils will absorb it).
- If using 6Qt Instant Pot, pressure cook on high for 7-8 minutes (depending on how big your potato chunks are) followed by 10 minute natural release.If using Instant Pot Mini, pressure cook on high for 12-13 minutes (depending on how big your potato chunks are) followed by 10 minute natural release.
- Release the rest of the pressure.
- Mix the potatoes through and serve. If you used lentils like me, add salt and freshly chopped coriander and stir through.
