This Instant Pot Mung Bean – Sprouts Stir Fry recipe was a long time coming! I grew up eating mung bean sprouts stir-fry with tortillas. It was my lunch box item. For some reason, I never made it over the years until now. I thought making mung beans sprouts was a tedious long drawn process, but it is so easy. With the instant pot making this recipe is such a breeze.
Lentils/beans know no bounds. They are the ideal high-protein, high-fiber food that absorb any seasoning you add to them.
Moong Bean Sprouts / Mung Bean Sprouts:
Mung bean sprouts are a culinary vegetable grown by sprouting moong beans. You can find sprouted moong beans in Indian grocery stores in the refrigerators. However, making moong bean sprouts at home is very easy.
Here is the recipe to make your own mung bean sprouts.
Moong Bean Sprouts / Mung Dal Sprouts
What ingredients to I need to make the Instant Pot Mung Bean -Sprouts Stir Fry?
Moong bean sprouts, oil, onion, cumin seeds, ground ginger, ground cumin, ground coriander, ground turmeric, kashmiri chili powder, garam masala, Serrano peppers, tomato, water, salt, and freshly chopped cilantro leaves.
How do I make the Instant Pot Indian Moong Bean Sprouts Stir-Fry?
Steps:
First, select sauté on the instant pot and adjust to normal. Then add oil to the pot.
When the oil is hot add cumin seeds.
When the cumin seeds splutter, add the diced onions. Stir occasionally to prevent the onions from burning.
Next when the onions turn golden in roughly 2 to 4 minutes, add the diced Serrano peppers (hari mirch) and tomatoes. You can eliminate the Serrano peppers if you cant tolerate heat. Give it a good stir.
Then add Kashmiri chili powder and water. Give it a good stir. Add ground ginger, ground coriander, ground cumin, ground turmeric, and garam masala. Stir well and let the spices saute for about a minute or two. Add salt and stir well.
Then add the moong bean sprouts and give it a good stir.
Secure the lid on and select manual/high pressure for 5 minutes. When done quick release the pressure. Finally, garnish with cilantro. Transfer to a serving bowl. Serve with tortillas or naan (Indian flat-bread).
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Instant Pot Mung Bean – Sprouts Stir Fry
Equipment
- Instant Pot
Ingredients
- 3 tbsp oil of choice
- 1/2 tbsp cumin seeds (jeera)
- 1/2 large onion finely chopped (1 cup chopped)
- 2 Serrano peppers, small finely chopped (hari mirch) (optional)
- 1 tomato (1 cup chopped)
- 3/4 tsp kashmiri chili powder
- 1 cup water
- 1/2 tsp ground ginger (sonth)
- 1 tbsp ground coriander (dhaniya powder)
- 1 tsp ground cumin (jeera powder)
- 1/3 tsp ground turmeric (haldi)
- 1/2 tsp garam masala
- 1 and 1/4 tsp salt
- 3 and 1/4 cup mung bean sprouts (either home made or store bought)
- 1/4 cup cilantro, finely chopped
Instructions
Prep
- Rinse and dice the onion, tomato, serrano peppers, and cilantro finely.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot.
- When the oil is hot add cumin seeds.
- When the cumin seeds splutter, add the diced onions. Stir occasionally to prevent the onions from burning.
- When the onions turn golden in roughly 2 to 4 minutes, add the diced Serrano peppers (hari mirch) and tomatoes. You can eliminate the Serrano peppers if you cant tolerate heat. Give it a good stir.
- Then add Kashmiri chili powder and water. Give it a good stir. Add ground ginger, ground coriander, ground cumin, and garam masala. Stir well and let the spices saute for about a minute or two.
- Add salt and stir well.
- Add the mung bean sprouts and give it a good stir. Press cancel.
- Secure the lid on and select manual/high pressure for 5 minutes. When done quick release the pressure. Garnish with cilantro.
- Transfer to a serving bowl. Serve with tortillas or naan (Indian flat-bread).
Notes
- On a scale of 1 to 5 in terms of spice levels I would say this dish is a 3.5 with the Serrano peppers. You can reduce the heat by reducing or eliminating the Serrano peppers.
- The Kashmiri chili powder imparts a beautiful red color to the dish and is not spicy.
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