The key to this curry is including three different types of pulses. Use mung beans and two other types. I love black garbanzo beans and black lentils.
- 1 cup mung beans, dry
- 1 cup black garbanzos
- 1 cup black lentils (or French green lentils)
- 5 cups boiling water
- 3 cloves of garlic, crushed
- 2 jalapeños, chopped
- 1 onion, chopped
- 1 Tablespoon olive oil
- 1 Tablespoon coriander powder (or seeds)
- 2 teaspoons fenugreek powder (or seeds)
- 2 teaspoons cumin powder (or seeds)
- 1 teaspoon tumeric
- 1 teaspoon ginger
- 2 teaspoons crushed red peppers
- salt to taste
Add the three types of pulses (mung beans, garbanzos, and lentils) to a medium-sized bowl and pour boiling water over them. Put a plate on top to trap in the heat and set aside while you prepare the rest of the ingredients. OR, you can soak them overnight in cold water.
Turn the Instant Pot on and hit the ‘Sauté button.
Peel and crush three cloves of garlic, chop a medium onion (I prefer the white ones), and two jalapeños. Heat the olive oil for a minute in the Instant Pot before adding the vegetables and sautéing them until they’re tender.
Turn off the Instant Pot and add the spices (I have a coffee grinder that I use just for spices because milling the seeds helps preserve the freshness). You may use either powdered spices or the seeds.
Drain the pulses (mung beans, garbanzos, and lentils) and add them to the Instant Pot. Cover with water. Put the lid on (and make sure the vent is closed), and select ‘Pressure Cook’ and set the time for 30 minutes.
Turn the Instant Pot off when the time is up and use the natural release method. After about ten minutes, if the pressure hasn’t dropped, open the vent (being careful not to burn yourself).
Add two cans of coconut milk (light or regular) and salt to taste. Stir well and serve over brown basmati rice.
I usually freeze half of it for later. If my freezer is full, I divide the batch in half and freeze one half without the coconut milk
You can make brown basmati rice in your Instant Pot, too. The key is to soak the rice for 15 minutes before you put it in the Instant Pot.
For eight servings, you’ll need 4 cups of brown basmati rice, 6 cups of water, 1 teaspoon of salt, and 1 teaspoon of olive oil.
Pour the rice into a bowl and fill with cold water. Let it soak for 15 minutes and then strain it with a fine-mesh strainer. Add it to the Instant Pot, along with the water, salt, and oil.
Close and lock the lid of the Instant Pot. Press ‘Manuel’ and use the + and – buttons to set the timer for 4 minutes of pressure cooking time. Once the Instant Pot finishes cooking, allow the rice to stay at the ‘keep warm’ setting for ten minutes. After ten minutes, press ‘cancel’ and open the vent to finish releasing the steam. Fluff and serve.
- Category: Entreé
- Method: Instant Pot
- Cuisine: Indian
Keywords: Instant Pot, Vegetarian, Gluten-free, GF, Vegan, Spicy, Indian, Mung Beans, Pulses