I was in the mood for some Indian type dish, so I threw together something in the Instant Pot, using those mustard greens (something still coming from the garden), and some beans and turkey, from the freezer. I do a lot of these in the IP, with the only extra pot being the little pot for the tarka - a small 1 qt saucepan that is great for these tarkas.
I started with some chopped onion in a little oil on sauté mode, then added a tb of minced garlic, along with some sambar masala and vidaloo masala, to cook a minute, then turned it off, and added some water, to stop the cooking.
I then put about 2 qts of mizuna and komatsuna leaves in the VM, added 3 c water, and liquefied the mixture. I added this to the IP, then rinsed out the VM with 2 c water, and added that to the IP, along with 1 c rinsed toor dal. I brought it to a boil on sauté mode, and meanwhile, toasted 1/2 c hulled millet, and added that to the mix. I added salt to taste (about 1˝ tsp, with more later), and set it to pressure cook 10 min. After this, the pressure released in 15 minutes, and I added 12 oz thawed long beans and 12 oz thawed, cooked turkey, and 1/4 c red lentils (to thicken it some), and let it cook on slow cook high, for about 25 minutes. Meanwhile, I made the tarka, to temper the dish at the end:
2 tb vegetable oil
1 1/2 tsp black mustard seed
1 tsp whole cumin seed
5 or 6 dry Thai peppers
about 12 fresh curry leaves
1/2 tsp asafoetida
I heated oil in a small saucepan over medium heat, until shimmering; added the mustard seed and covered with splatter screen. When mustard seed stopped popping, I added the peppers and cumin and cooked 10 or 15 seconds. Added the leaves and asafoetida, cooked about 10 seconds, then added this mix to the curry. I added a little more salt, stirred in about 4 tb chopped cilantro, and the dish was done. Served with some pickles on the side, in place of chutney.
Mustard greens sambar curry, before adding the beans and turkey.
, on Flickr
Finished mustard greens sambar curry.
, on Flickr