‘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…
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
Oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Raw peanuts – 1/2 cup
Asofoetida – 1/2 tsp
Curry leaves – few
Make a fine paste of the ingredients mentioned under ‘To grind’ section.
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.
Add the mustard seeds, urad dal and asofoetida. Sauté till the mustard seeds splutter and urad dal turns light red in color.
Now add the groundnuts / peanuts and curry leaves. Saute till the peanuts are roasted well.
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.
Saute the above mixture till the raw smell of the garlic is reduced.
Now add the sprouts, turmeric powder and salt. Mix well.
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’.
*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.
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 !