Chicken Dhansak ( Chicken and Split Pea Stew) (Edit recipe)

Instant pot instructions

1. Chop the onions and tomatoes
2. Grind or very finely chop the garlic and ginger
3. Chop the vegetables that you plan to add to the dhansak - I used acorn squash and spinach. You can add potatoes, others kinds of squash, yams or even eggplant
4. Put the instant pot in saute mode and add ghee or oil
5. Add a tsp of cumin seeds and let them bloom, then add in the chopped garlic and ginger and bay leaf. Follow with chopped onions and tomatoes.
6. Sauté this mix for 5 mins and now add in the chopped chicken. Let the chicken cook on all sides for 5 minutes, stirring occasionally.
7. Add in the remaining vegetables at this point. You can also deepen the flavors by adding the dried fenugreek leaves.
8. Add the spices - garam masala, turmeric, coriander and chilli powder and constantly stir for a few minutes to avoid burning
9. Wash the split peas and add these to the instant pot along with 3 cups of water. Close the instant pot lid to sealing and cook everything on manual pressure for 15 minutes.
10. Once done, let the pressure release naturally. Open the lid and add the lemon juice. Finally, garnish with cilantro leaves and chopped scallions.

Slow cooker instructions

1. Add all the ingredients to the slow cooker along with 3 cups of water. Stir to mix well.
2. Cook on HIGH for 5-6 hours