Instructions: 1. In 6-quart pressure cooker, heat oil over medium-high heat. Add cumin seeds and heat just until they begin to pop, about 5 to 10 seconds. Add garlic and cook, stirring frequently, until it turns light brown. Add onions, sweet pepper, and jalapeno peppers, continue cooking 1 minute. Add water, tomato paste, squash, corn, and salt.

2. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 2 minutes. Release pressure using quick-release method (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. If squash is not almost tender, replace (but do not lock) lid and allow vegetables to cook for a few more minutes in residual heat.

3. Stir in limas and simmer, covered, until cooked, about 2 to 3 minutes.

Stir in cilantro just before serving.

NOTES : The three sacred sisters of Native American culture - beans, corn, and squash - combine with red peppers and jalapeno in this flavorful dish, which cooks in less than seven minutes.

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