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Instant Pot Indian-Spiced Split Peas with Besan and Oyster Mushrooms

We're planning on moving this year and I've been trying to move as much out of the condo as possible so we can start prepping it to sell. One thing I realized was taking up space was SEVERAL bags of split peas. This recipe has helped make a dent in one of those bags.

This recipe originally called for rice, and I've kept it in the rice category, but a friend told me about besan flatbread, and I figured I'd give it a try. It'll take some practice, but the first batch went all right.

Instant Pot Indian-Spiced Split Peas with Besan and Oyster Mushrooms

Source: Monson Made This | Serves: 4 | Time: 30 min


The Indian-Spiced Split Peas

1 to 2 tsp coconut or olive oil

½ cup diced onion or 1 large shallot

1 medium-sized carrot, grated

1 celery rib, grated

2 cloves garlic, minced

2 tbsp Garam Masala

1 tbsp tomato paste

1 cup dried split peas, rinsed

4 cups vegetable broth (home made to reduce sodium)

¼ cup raisins or dried currants

¼ cup full-fat coconut milk

S&P, to taste

1 cup lightly packed greens of choice, torn or cut into small pieces (I used #spinach)


3/4 cup chickpea flour

3/4 cup water

Salt, to taste

Oyster Mushrooms

1 to 2 teaspoons coconut or olive oil

2 cup torn or chopped oyster mushrooms

S&P, to taste


Prep your besan dough, but combining all the ingredients together in a bowl. Place in the refrigerator covered for at least 30 minutes or overnight.

Now, turn your Instant Pot or multi-cooker on to the sauté function. Add oil (optional), diced onion, grated carrot, and grated celery. Sauté for about 4 or 5 minutes until the veggies soften a bit. Add garlic, masala, and tomato paste. Continue to cook, stirring constantly, for another 2 minutes until very fragrant, making sure not to burn the spices or the garlic.

Add split peas and broth. Stir and taste for seasoning. The broth should be very flavorful, and borderline over-seasoned.

Cancel the sauté function, and set your IP to cook on high pressure for 20 minutes. Place the lid on securely, making sure the seal is in place, and the release valve is st to lock.

When the 20 minute cooking time is up, you can “quick release” the pressure or unplug your machine and allow it to release the pressure naturally. Carefully remove the lid, and stir in the coconut milk and greens.

While the split peas are cooking, prep your mushrooms and besan.

Heat your skillet or pan to medium-high heat. Add the oil and the mushrooms. Allow the mushrooms to cook and caramelize, trying not disturb them too much so that they can develop a deep caramel color. When they appear to be almost done, sprinkle the mushrooms with a bit of salt and pepper to taste.

For the besan, add EVO on med-hi in a pan roughly the size you want your flatbread to be. When it shimmers, ladle in the batter. It won't rise, so don't pour too little or it won't hold together. The edges get a little crispy, but be patient to flip when the middle is done. Let cook another 2-3 minutes. Remove from pan onto a paper towel-lined dish to absorb the extra dough. Cut into fours for this dish.

Since I went with besan, I decided I didn't want the split peas to be so wet. I used a slotted spoon to add desired amount to the bowl, added mushrooms, and put the besan bread to the side.

*If you're doing rice, cook according to package instructions.

Place ½ to ¾ cup of rice in the center of a bowl. Flood the remainder of the dish with the Indian-Spiced Split Peas. Top the rice with the caramelized mushrooms. Drizzle the entire dish with a bit of coconut milk.

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