Ingredients:

• Dried green peas soaked overnight – 1-½ cups
• Chopped curly kale – 4 cups tightly packed
• Grated coconut ( fresh or frozen ) – ½ cup
• Dried red chillies – 2 – 3 broken into pieces
• Oil – 1 tbsp
• mustard seeds, turmeric powder – for seasoning
• Asafoetida – a pinch
• Salt to taste

Method:

Set Instant Pot in saute mode. Add oil and mustard seeds.

When it splutters, add soaked and drained peas and turmeric. Add ¼ cup of water and salt. Give it a mix.

Close IP. Cook in High-Pressure Manual Mode for 2 mins. Release pressure naturally.

Switch on Saute mode on IP again.

Add chopped Kale and a few tbsp of water to cook Kale.

Saute Kale along with peas until cooked and crisp and all the water is absorbed ( about 4 – 5 mins )

Add grated coconut and more salt as needed. Give it a good mix.

Switch off IP.

Enjoy as a nutritious snack or as a side dish with chapatis, rice, or quinoa!