Recipe By: Tom Lacalamita
Serving Size: 4

1 cup basmati rice
1/2 cup split peas — yellow
2 tablespoons water — or vegetable oil
1 large onion — chopped
1/2 teaspoon ginger root — grated
1 teaspoon cumin seed
2 cups vegetable stock — or broth
1/4 cup water
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cilantro — minced
1/2 cup dry-roasted cashews — chopped, optional

1. Rinse the rice and split peas under cold water, then soak for 10 minutes.

2. Saute the onions in 2 tablespoons water in the pressure cooker bottom, add cumin and ginger root, and cook until onion is soft.

3. Drain the rice mixture and add to the pressure cooker, add stock, 1/4 cup water, salt & pepper, and stir well.

4. Cover, bring to High pressure, and cook for 8 minutes.

5. Remove from heat and use quick-release method before opening the lid.

6. Add the cilantro & fluff the rice. Spoon into a serving dish and garnish with optional cashews.

“Pressure Cooking for Dummies” Copyright: “2002”

NOTES: With Indian food gaining in popularity nationwide, I have begun to incorporate it into my cooking repertoire when doing cooking presentations. This pilaf recipe combines two very popular Indian grains: basmati rice, a very fragrant, nutty-flavored rice from the foothills of the Himalayas, and yellow dal, or split peas, both of which are readily available at most supermarkets. – notes by the author

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