Sprouts Sabzi (Instapot Recipe)

‘Instapot’ is the brand new addition to my kitchen. After hearing so much about it, I was quite keen on giving it a try. Am I happy to try this? May be it’s tad early to make a judgement but I do think that Instapot saves a great deal of time.  It’s a blessing when you are in a hurry! Turn on the pot, select the option and you can get going with all your other chores while your Instapot is doing all the cooking for you 🙂

 

Today’s recipe was exactly one of those times when I had exactly 15 minutes to prep for lunch for my little one. I turned my instapot on, prepared everything needed for the sabji, closed it and went ahead to pick my son from school. When I returned, my sabzi was ready. I could not have imagined doing this with a stove top pressure cooker.

Today’s recipe is a favorite in my family – Sprouts sabzi. Legumes are a weekly must 🙂 We enjoy them with salads or make different curries / sabzis with it 🙂

Here is one recipe which I guarantee you will love due to its simplicity. No masala powders used 🙂 Read along to know the details…

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INGREDIENTS:

Mixed sprouts – sprouted moth beans and Moong bean(green gram) – 1 big cup

Onion – 1 – chopped finely

Tomato – 1 – chopped finely

Salt – as per taste

Water – 1/2 to 1 cup

Lemon Juice – 1/2 lemon

To grind into a paste:

Green Chillies – 3 to 4

Garlic – 1 big clove or 2 small cloves

Ginger – 1 1/2 inch piece

For tempering:

Oil – 2 tbsp

Mustard seeds – 1 tsp

Urad dal – 1/2 tsp

Raw peanuts – 1/2 cup

Asofoetida – 1/2 tsp

Curry leaves – few

Method:

Make a fine paste of the ingredients mentioned under ‘To grind’ section.

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Also keep the rest of the ingredients ready – chopped onions, tomatoes and curry leaves.

Add 2 tbsp of oil to the inner vessel of your instapot, turn on the cooker in sauté mode on a normal heat.

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Add the mustard seeds, urad dal and asofoetida. Sauté till the mustard seeds splutter and urad dal turns light red in color.

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Now add the groundnuts / peanuts and curry leaves. Saute till the peanuts are roasted well.

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After the groundnuts are done, sauté the onions till translucent and then add the tomatoes. Sauté till tomatoes are mushy, then add the ground paste.

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Saute the above mixture till the raw smell of the garlic is reduced.

Now add the sprouts, turmeric powder and salt. Mix well.

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Add 1/2 or 1 cup of water (small cup). Mix well and taste the water to check if the salt is ok !

Now cancel the sauté mode of the instapot, close the lid (make sure the vent is at the sealing position) and turn on the pressure cooker for 5-8 minutes by selecting the ‘Manual’ option and ‘High pressure’.

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*Adjust the water based on the consistency of the sabzi required. We enjoy a gravy kind of texture when it comes to sprouts sabzi, but if you want a dry sabzi, reduce the water and also the cooking time. EG: 1/2 small cup water – 5 minutes high pressure cook OR 1 cup water – 8 minutes high pressure cook.

After the instapot is done cooking, wait for the pressure to release naturally or do a quick release by following the instruction mentioned in the booklet / Manual.

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Add the juice of 1/2 lemon to the sabzi, mix well and garnish with coriander leaves before serving.

Serve hot with rotis or chapathis or parathas !

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