Instructions

1. Soak the split yellow pigeon peas in cold water for 20 minutes. Once they have soaked, drain, rinse and set aside.
2. Finely chop: Garlic, Ginger, Tomatoes, Onion, Serrano peppers and set aside.
3. Pour the vegetable oil into the Instant Pot.
4. Turn your Instant Pot’s Sauté mode on and wait for a minute or two for it to heat up.
5. Add ginger and onion. Gently sauté until the onions are translucent for about 3 – 4 minutes. Add the chilis and Serrano peppers.
6. After onions are translucent and peppers have been added, let it cook for about 1 minute, stirring occasionally.
7. Add garlic (if you are using ginger paste instead of ginger root, add it here instead)
8. Squeeze juice of 1 small lemon in the mixture and mix in well.
9. Add spices to the Instant Pot: Garam Masala, Turmeric, Cumin, salt and mix well for a minute.
10. Add the chopped tomatoes and cook for another 2 minutes.
11. Add the split peas and 4 cups water. Close and seal your Instant Pot.
12. Set to Porridge Mode for 15 minutes. Once the time has elapsed, allow to naturally release for 5 minutes before opening.
13. Season to taste, adding more salt/pepper/spice as needed. We love this served over jasmine rice with chopped cilantro.