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Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves: 2-3 servings
Ingredients
2 1/2 cups water (more or less)
1/2 cup dry whole mung/moong beans (green gram) {soaked in warm water for 6 hours or more, drained and cover bowl with a humid towel}
Tadka
2 tsps oil
1/2 (finely chopped) red onion
1/2 tsp cumin seeds
1" minced ginger
2 minced garlic cloves
1/2 tsp garam masala
1 tsp coriander powder
a generous pinch of asafoetida (if desired)
1/2 teaspoon chili powder or cayenne, as needed
3/4 tsp salt, or more
1 chopped medium tomato
Garnish
Cilantro, chopped
Lemon juice
Method
1. Add oil into a pressure cooker pot.
2. Select the saute/brown setting on the pressure cooker.
3. Add the cumin seeds into the pressure pot and cook until fragrant.
4. Add garlic, ginger and chopped onion and cook for 3-5 minutes, until golden.
5. Add the asafoetida, cayenne, turmeric, garam masala and the coriander powder into the pressure pot and stir until combined.
6. Cook for some seconds before adding the salt and chopped tomato.
7. Cook until the tomato becomes sauce-like for 3-4 minutes.
8. Add salt, water and the washed drained sprouted beans into the pressure cooker pot.
9. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
10. Cook for 11 minutes on high pressure.
11. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
12. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
13. Add oil into a skillet over med-heat.
14. Add some red pepper flakes, cumin seeds and mustard seeds into the hot and melted oil in the skillet.
15. Cook until the seeds start to pop.
16. Transfer mixture from skillet into the pressure pot and stir to combine.
17. Stir until well combined and serve with rice, quinoa, bread etc.
