Tangy Mung Bean Stew

Tangy, spicy, hearty mung bean stew is a great accompaniment to the Cumin-Cardamom Rice with Peas and Carrots. It works well as leftovers and also freezes very well.

Active Time: 15 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 45 minutes

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free, Vegan • SERVES 6

• 1 cup whole green mung beans
• 1 cup diced onion
• 1 cup diced carrots
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon tamarind paste
• 1 serrano pepper, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ½ teaspoon ground cinnamon
• 4 cups water
• For Tempering
• 3 tablespoons Ghee or vegetable oil
• 1 tablespoon cumin seeds
• 6 cloves garlic, thinly sliced
• Naan or cooked rice, for serving

1. In the Instant Pot, combine the mung beans, onion, carrots, garlic, ginger, tamarind paste, serrano, turmeric, cumin, coriander, salt, cinnamon, and water.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

3. Open the lid and use the back of a spoon to mash some of the beans to thicken the stew.

4. For tempering: In a small pan or a tadka ladle, heat the ghee. When the ghee is melted, add the cumin seeds and allow them to sizzle for about 30 seconds. Add the garlic and let it sizzle, but be careful not to burn it. Pour the mixture into the stew and mix well.

5. Serve with naan or rice.