Ingredients (serves 2 people)

• 1 tablespoon of coconut oil
• 1 teaspoon of fenugreek seeds
• 1 teaspoon of nigella seeds
• 1 teaspoon of ground coriander
• 1 large red onion, finely chopped
• 1 small chili pepper, chopped
• 1 cup of green split peas
• 4 cups of water or vegetable stock
• Salt to taste

Method

Heat the coconut oil in a pressure cooker or instant pot. Add the fenugreek and nigella seeds and cook them for a minute. Add the onion and chili. Cook for a further 6-10 minutes until the onion is softened. Add the peas, water, coriander and cover with the lid and pressure cook for 10 minutes. Wait for a further 10 minutes before releasing the lid. Add salt to taste and serve either as a thick soup or as a side dish with rice and steamed kale.