By Dr.Sirisha Potluri
Ingredients;
1Cauliflower head,
2 onions ,
6-8 medium tomatoes,
2-3 cups boiled chickpeas,
curry leaves
, cumin seeds ,
Indian spices ( turmeric, red chili powder, garam masala , cumin seed powder, coriander seed powder, mustard seed powder)
2 bunches of cilantro,
2 cups green peas,
1-2 teaspoons chickpea flour,
lemon juice .
Procedure:
Put instant pot in sauté mode and add , cumin seeds , mustard seeds , curry leaves and thinly diced onion and sauté for 5-6 minutes. Add cauliflower cut into small florets and sauté few more minutes and add Indian spices , chopped tomatoes and boiled chickpeas and mix everything and cook in high pressure for 15 minutes, natural release and put in sauté mode add green peas and cook for few more minutes . Add chickpea flour mixed in water , it will bring creaminess and thickness to the curry . Now off the instant pot add cilantro/ coriander leaves and freshly ground mustard seeds ( this will help increase sulphorophane content in the cauliflower). Now add lemon juice and salt according to our taste . This curry is delicious as a soup by itself or with cooked quinoa , millets , brown rice or whole grain flat breads .