Menu

Vegan Richa’s Instant Pot Lentil Keema with Peas

  • Details
  • Related Items

Vegan Richa's Instant Pot Lentil Keema with PeasWe 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.

Inspired Flavors for the Instant Pot

Vegan Richa's Flavor Companion

Looking for the spices used in this recipe and the cookbook? We worked with local author Richa Hingle to make this great gift set that contains both Vegan Richa’s Instant Pot Cookbook and its Flavor Companion. This boxed set of sixteen spices and blends will give you what you need to start cooking from this wonderful cookbook written by a longtime user of our spices. Whether you’re new to using an Instant Pot™ or have been using one for years, Vegan Richa’s Instant Pot Cookbook will help you both save time, as well make delicious meals with hearty flavors no matter what day of the week. Have allergies or are on a special diet? Using a wide range of global cuisines, her recipes also have many adaptations and swaps for those.

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.


 Leave a Comment

Leave a Comment

Your email address will not be published.

Rose 75 Cocktail

Blending the tart flavor of sumac and the heady sweetness of rose, this cocktail tickles the palate with a full spectrum of flavors. As is so often the case, we perfected the recipe by happy …

Roasted Quail Feast for Valentines Day

Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, which contains a hint of Moroccan rose petals, succulent quail are pefectly roasted and finished with a finger …

Roselle-Rooibos Drink

Afro-Vegan  by Bryant Terry is the  World Spice Cookbook Club selection for May, and we’ll be serving up his delicious Roselle-Rooibos drink at the Meet & Eat. From Bryant Terry author of Afro-Vegan: “This drink is …

Banana Upside Down Cake

This Banana Upside-Down Cake sounded so delicious that we just have to make it for our “Brazilian Barbecue & Beyond” Cookbook Club Meet & Eat! From the authors, “In Brazil there are many types of …

Pomegranate Ash with Meatballs

The countries in the Persian culinary region are home to many religions, languages, cultures and politics. In culinary traditions, however, they have a deep love for food that has tart flavors and is fresh and …