We love using our Instant Pot! It’s useful for so many recipes, and can be used any time of the year.  We especially love using it during the hot summers when you don’t want to heat up your kitchen by using the stove. It’s also extremely handy to have around during the fall and winter months when your time is filled with school, sports and holiday activities.You can make desserts in it, too!

Keema recipes are found throughout India. This tasty recipe uses lentils and walnuts in place of ground meat that is usually used in making keema. Including spices such as sage, cinnamon, cardamom, nutmeg and cayenne, along with garam masala and Baharat, give this easy-to-make dish complex flavors. Keema is very versatile, and can be used in tacos, sandwiches, burritos, or just served with rice.

This recipe calls for garam masala, and Richa’s special blend can be found in Vegan Richa’s Flavor Companion, or you can make it at home! There are many versions of garam masala, and they vary region by region, according to family recipes or personal taste. Vegan Richa’s Garam Masala is fragrant and flavorful, and will be a flavorful addition to your spice cabinet.

Lentil Keema with Peas

Ingredients

Keema

• 1/2 medium-size red onion, roughly chopped (about 3/4 cup [120 g])
• 5 garlic cloves (about 2-1/2 teaspoons)
• 1 teaspoon safflower or sunflower oil
• 1/2 teaspoon plus a good pinch of salt, plus more if needed
• 3/4 cup (90 g) walnuts, finely chopped
• 1/2 cup (65 g) roughly chopped carrot
• 1/4 cup (35 g) fresh or frozen green peas
• 3/4 cup (180 g) dried brown lentils
• 3/4 to 1 teaspoon dried sage
• 3/4 teaspoon garam masala (or 1/2 teaspoon garam masala plus 1/4 teaspoon baharat for even more flavor
• Generous pinch of ground cinnamon
• Generous pinch of ground cardamom
• Generous pinch of freshly grated nutmeg
• Generous pinch of freshly ground black pepper
• 1/4 teaspoon cayenne
• 1 teaspoon soy sauce (tamari for gluten-free; coconut aminos for soy-free)
• 1 to 2 teaspoons ketchup
• 3 tablespoons chopped fresh cilantro
• 1-1/4 cups (295 ml) water

Garnishes

• Freshly squeezed lime juice
• Thinly sliced red onion
• Chopped fresh cilantro

Instructions

1. Combine the onion and garlic in a food processor and process until finely chopped.
2. Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the chopped onion and garlic and a good pinch of salt. Cook until golden, about 3 minutes.
3. Meanwhile, in the same food processor, combine the walnuts and carrot and chop into a coarse meal. Add them to the Instant Pot and cook for 2 minutes. Add the peas, lentils, sage, garam masala, cinnamon, cardamom, nutmeg, black pepper, cayenne, soy sauce, ketchup, and the remaining 1/2 teaspoon of salt and mix well. Add the cilantro and water and give it a good stir.
4. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 11 minutes.
5. Once the cooking cycle is done, let the pressure release naturally for 5 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure. Open the lid.
6. If there is a lot of liquid left, select the Sauté setting and cook for 2 to 4 minutes to thicken. Taste for seasoning, adjusting if needed. Garnish with lime juice, onion, and cilantro.

Notes

- This recipe is easily doubled; increase the pressure-cooking time by 2 minutes.

- nut-free - In place of the walnuts, use 1/2 cup (70 g) of mixed finely chopped pumpkin seeds and hemp seeds.

© 2023 World Spice Merchants https://www.worldspice.com

Richa Hingle is a longtime World Spice Merchants customer, as well as a prolific and award winning recipe developer, blogger, and photographer based here in Seattle. The recipes she has on VeganRicha.com are easy to follow, with step-by-step photos so that even the novice vegan cook can make delicious food. She loves to show people how easy it is to cook vegan Indian or other cuisines, which are allergy friendly and have gluten-free and soy-free options. Her latest cookbook isVegan Richa’s Instant Pot™ Cookbook which has many adaptations, swaps for allergies and special diets, full nutritional information, and will become your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.