Ingredients

• pressure cook

  • 2 medium beets, halved

  • 1 cup water

• 1/4 cup greek yogurt

• 1/4 cup chopped spanish peanuts

• 1/3 cup chopped cilantro

• 1 tsp kosher salt

• tempering

  • 1 tbs peanut oil

  • 1/4 tsp mustard seeds

  • 1/4 tsp cumin seeds

  • 1/2 tsp ground turmeric

Directions

1. Place beets on a trivet or steamer basket in a pressure cooker and add 1 cup water. Cook on high pressure for 12 mins with a natural pressure release.

2. Trim the tops and peel the beets. Dice the beets into 1/2" pieces.

3. In a bowl, mix the beets, yogurt, peanuts, cilantro, and salt. Add more yogurt if necessary.

4. Tempering. Heat oil over medium-high heat in a pan. When hot add the mustard seeds and cumin seeds. When the seeds start to sputter, remove the pan from heat and add the turmeric. Stir and allow the spices to cool for a bit. Mix into the bowl with the beets.

5. Chill in the fridge at least 1 hour before serving.

References

• Adapted from Indian Instant Pot Cookbook, 2017, p72, by Urvashi Pitre

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