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Dried Black beans (Urad) Electric Pressure Cooker Recipe
Beans are cooked in 2 phases. During Phase I, beans are cooked without salt sugar and souring agents, which may prevent beans from getting tender. During Phase II, salt sugar and souring agents are added.
Ingredients
Phase I Basic Cooking
1. Canola or other vegetable oil 3 Tablespoons
2. Onions finely chopped: 1½ cup
3. Minced garlic: 4 Cloves
4. Fresh Ginger peeled chopped: 2 Tablespoons
5. DRY CURRY SPICES
- Ground Cayenne pepper: ½ teaspoon or to taste
- Cumin powder: 3 teaspoon
- Coriander powder: 2 teaspoon
- Fenugreek powder: ½ teaspoon
- Ground Fennel: ½ teaspoon
- Cinnamon powder: ¾ teaspoon
- Ground Cloves: ¾ teaspoon
- Ground Black pepper: ½ teaspoon
- Ground Cardamom seeds: ¾ teaspoon
- Ground Oregano leaves: 1 teaspoon OR Ajwain: ½ teaspoon
- Bay leaf: 1
6. Whole Jalapeño pepper (OPTIONAL): 1 .... DO NOT CUT OR CHOP
7. Plum Tomatoes, seeded chopped: 1 Cup
8. Dried Chickpeas: 2 Cups
9. Water: 5 cups
Phase II Finish
10. Sea salt: 1 teaspoon or to taste
11. Sugar: ½ teaspoon
12. Fresh Lime Juice: 1 Tablespoon
Garnish
13. Fresh Cilantro Chopped
14. Fresh Serrano
15. Butter or Sour cream
Method
Phase I Basic Cooking
1. Add Canola oil to Pressure Cooker Pot. Select Brown/Sauté mode. Heat oil for about 3 minutes. Add onions, cook till softened, about 2 minutes.
2. Stir in Minced Garlic Ginger, and DRY SPICES. Sauté for two minute. You may add one or two tablespoon of water to prevent burning.
3. Add Jalapeño pepper, Sauté for one minute.
4. Add Tomato, Black beans, and water. Stir
5. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to 30 minutes. START the pressure cooker.
6. After cooking time has elapsed, it will enter WARM mode and start dissipating pressure. Wait 10 minutes, turn the Pressure Release Knob to 'VENT/OPEN' position release remaining pressure.
Phase II Finish
7. Un-lock and open the the lid. Add salt sugar and lime juice.
8. Close and lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set Pressure Cooker to HIGH/11.6 psi. Set Cooking Time to one minute. START the pressure cooker.
9. After cooking time is elapsed, it will enter WARM mode. Leave it in WARM mode for about 20 minutes to fully dissipate pressure.
To serve, top with fresh chopped cilantro, gob of sour cream and a fresh Serrano