Vegan Richa's Instant Pot Lentil Keema with Peas

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, Cassia Indonesian Cinnamon, Cardamom Seed, Nutmeg, and Indian 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.

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.

Ingredients

For the 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 Indian Garam Masala
Generous pinch of ground Cassia Indonesian Cinnamon
Generous pinch of ground Cardamom Seed
Generous pinch of freshly grated Nutmeg
Generous pinch of freshly ground Black Tellicherry Peppercorn
1/4 teaspoon Indian 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

For the Garnishes:

Freshly squeezed lime juice
Thinly sliced red onion
Chopped fresh cilantro

Directions

Combine the onion and garlic in a food processor and process until finely chopped.

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.

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.

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.

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.

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.- This recipe calls for garam masala. You can either use our Indian Garam Masala, or make Vegan Richa's Garam Masala at home.There are many versions of garam masala, and they vary region by region, according to family recipes or personal taste. is fragrant and flavorful, and will be a flavorful addition to your spice cabinet.