Brazilian recipe
Pressure Cooker Cumin Lentils (Lentilha com cominho na panela de pressão)
A quick and nourishing side dish, these lentils are pressure-cooked to perfection and enhanced with the earthy aroma of cumin.
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Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon cumin seeds or powder
1 bay leaf
1 cup dry lentils
3 cups water
Salt to taste
Freshly cracked black pepper to taste
1 onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon cumin seeds or powder
1 bay leaf
1 cup dry lentils
3 cups water
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find dried lentils and fresh aromatics at local Botswana supermarkets like Choppies or Pick n Pay, typically located in the pantry staples and fresh produce aisles. Cumin and other spices are readily available in the spice section of any local grocer.
Preparation method
- Finely dice the onion and mince the garlic cloves.
- Heat the olive oil in the pressure cooker over medium heat.
- Sauté the onion with a pinch of salt until translucent and lightly golden.
- Add the minced garlic to the pot.
- Stir in the cumin and the bay leaf.
- Sauté for about one minute until the spices become fragrant.
- Add the dry lentils to the pot.
- Season with black pepper and one teaspoon of salt.
- Stir well to coat the lentils thoroughly with the spice mixture.
- Pour the water into the pot.
- Secure the lid and turn the heat to high.
- Wait until the pressure cooker reaches full pressure and starts whistling.
- Reduce the heat to the lowest setting.
- Cook for 5 minutes.
- Turn off the heat.
- Allow the pressure to release naturally before opening the lid.
- Serve the lentils warm.
Observations
Using a pressure cooker is the most efficient way to achieve perfectly tender lentils in just a few minutes. The addition of cumin elevates the flavor profile, making this wholesome dish an excellent, nutritious option for your daily meals.
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