I am really enjoying cooking in my Instant Pot. The Instant Pot (IP) is a pressure cooker but can also be used as a slow cooker. rice cooker, sauté/browning, yoghurt maker and steamer. Mung beans curry is one curry I know everyone in the family enjoys and it goes with so many accompaniments.
Some nice things about the IP :
If you don’t have the Instant pot – checkout this Mung bean recipe
2. Switch on the IP to saute mode and add one tbls of oil. The nice thing about the IP is that you can use less oil .
3. At the same time, in a mixing bowl -add the passata, chopped tomatoes, the spices, chilies, garlic, ginger, lemon, curry leaves etc all in the bowl. (Hold on to the cumin and mustard seeds)
4. Once the oil is hot, add the mustard and cumin seeds and allow them to brown.
5. Then add the tomato mixture with all the spices.
6. Mix and add the mung beans after discarding the water they were soaking in. Add two cups of water, stir and close the lid. Switch off saute mode and cook the Mung beans on manual mode for 10 minutes. Once cooked allow the pressure to release naturally.
7. Your mung beans are ready to garnish with coriander and eat. If you like your mung beans runny, you can add an extra cup of water when cooking. We had them with my avocado parathas and raita.
How do you like to serve your mung beans?
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