Power Plate Kabocha Squash Dhal

So Many Autumn Harvest Foods

Medium Kabocha squash (or other variety that you prefer), roasted or pressure cooked

as described above, but cook 20% longer than directed, then seeds are removed and flesh

scooped out

✓ 3 cups water or vegetable broth
✓ 2 medium carrots cut into thick 1⁄2” rounds
✓ 1 cup split peas; you can use yellow (preferred for color) or green
✓ 1 cup chopped spinach – fresh or frozen
✓ 1⁄2 cup onion, chopped to 3/8” cubes
✓ 1⁄4 cup quinoa
✓ 2 cloves garlic, finely (1/8” or so) chopped
✓ 1⁄4 teaspoon salt (can be omitted or more can be added by preference)
✓ 1⁄4 cup fruit of choice such as quartered grapes (I use a small variety Razzmatazz that is
✓ roughly 1⁄4” and berry-like in appearance that doesn’t need to be cut), pineapple cut
✓ into 3/8” pieces, or mango or peach cut into 1⁄2“ pieces
✓ 1 teaspoon lemon juice
✓ 1⁄2 teaspoon curry powder (I use Indian curry powder but if you can get Japanese curry powder, it’s milder and worth trying as an alternative)
✓ 1⁄2 teaspoon garlic powder lemon juice
✓ (optional)1/8 teaspoon cinnamon
✓ (optional)Hot sauce to taste; alternately, try 1⁄2 teaspoon lemon pepper or freshly ground black pepper

Put the split peas, liquid, greens, carrots, quinoa, garlic, and spices except for cinnamon in a pressure cooker and cook for 8-10 minutes. A longer cook time results in a thicker dhal.
Let the pressure cooker sit for a few minutes or longer and then carefully depressurize.
Mix the squash (it should be quite soft and blend nicely but mash it a bit if you need or wish to), lemon juice, onion, fruit, and optional cinnamon, pepper or hot sauce

That’s it! The grain makes it “self-contained” and filling, but you can also serve it with

some brown rice. A fresh salad nicely complements it as well. It keeps well in the

refrigerator for 3 or 4 days but will thicken; when reheating, add a little bit of water or

vegetable broth.

Makes 4 servings.