Yellow Split Pea Dal with Apple and Coconut

SPLIT PEA DAL WITH APPLE AND COCONUT

1 T. safflower or canola oil

2 t. whole cumin seeds

1-2 jalapeño peppers, seeded, diced

1 1/2 T. finely minced fresh ginger

4 c. boiling water

1 1/2 c. dried yellow split peas, rinsed, picked over

1/3 c. dried, grated, unsweetened coconut

1 t. ground turmeric

1/2 t. gr. cinnamon

1/8 t. gr. cloves 

1/8 t. fresh ground pepper

1 large granny Smith apple, peeled, cored, cut into 8 chunks

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salt and 1/4 c. minced fresh coriander or parsley

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garnish:

cucumber diced

apple diced

coconut

Heat oil in cooker, sizzle cumin seeds until begin to pop (5-10 sec.)  Stir in jalapeño and ginger, cook  20 sec. add water (stand back), through apple. Lock lid in place.

High heat, bring to high pressure, then lower to maintain for 6 minutes.    Pressure come down naturally or quick-release.  Stir well as add coriander.  If too thick, add water or stock.