Ingredients
- 3.0 cup (sprouted) Moong Dal
- 1.0 cup Onion
- 1.0 cup Tomato
- 2.0 piece Green Chilli
- 2.0 tbsp Coriander Leaves
- 1.0 tbsp Lemon
- 0.5 tsp Turmeric Powder
- 1.0 tsp Red Chilli Powder
- 1.0 tsp Cumin Seeds
- 1.0 tsp Salt
- 2.0 cup Water
- 0.5 tsp Garam Masala
- 1.0 tsp Coriander Powder
- 0.5 tsp Cumin Powder
- 1.0 tbsp Refined Oil
- 1.0 tbsp Ginger Garlic Paste
Cooking Steps
- Press SAUTE on Instant Pot. Heat oil, then add cumin seeds, and let them splutter.
- Then add onions and saute for 3-4 minutes or until onions turn light brown.
- Add minced ginger, garlic, and green chilies and saute till the raw smell of ginger-garlic disappears.
- Then, add finely chopped tomatoes (or pureed tomatoes). Cook for 2-3 minutes till the tomatoes soften.
- Add spices such as red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well. Cook for another 1-2 minutes.
- Next, add the sprouted moong beans and water. Mix well.Also, deglaze the pot by ensuring no food particles are sticking to the bottom to avoid any BURN alerts.
- Seal the lid securely and set the vent to "SEALING". Then, choose the "PRESSURE COOK/MANUAL" setting on high pressure and adjust the cooking time to 2 minutes.Once the pot beeps, Let the pressure release naturally.
- Lastly, remove the lid and add lemon juice and coriander leaves. Mix well.
- Serve hot with chapati and basmati rice.
- Follow the same steps as the Instant Pot. Cook for 2 whistles on medium heat, then let the pressure release naturally.
- Use a heavy-bottom pan or pot. Follow the same steps as the Instant Pot. Add the sprouted green moong dal and 3 cups of water. Cover the pan with a lid and cook on medium flame (approximately 15-20 minutes) until the sprouted lentils soften.