Instant Pot Matki Ussal – Indian Sprout Beans – Matki Usal

Overall, make life simple with this Instant Pot Matki Ussal – Indian Sprout Beans – Matki Usal. This recipe is vegan and gluten free, makes an easy lunch or dinner, and cooks in under 30 minutes. All in all this is a nutritious and a great recipe. In short, you will not be dissapointed.

Let’s take a look at the ingredients you’ll need to make it:

Matki Moth Beans Sprouts:

Although you can find sprouts in the Indian grocery store, I prefer to make them. Here is the recipe to make Matki Moth Beans Sprouts . In my experience, they are easy to make, cheap and fresh when made at home.

Other ingredients: cumin seeds, ginger garlic paste, ground cumin, ground coriander, ground turmeric, kashmiri chili powder, curry leaves, Serrano peppers, tomato, water, salt, oil, freshly chopped cilantro leaves, dried desiccated coconut, and onions.

Most of the ingredients can be found in the Indian store.

Surely, you need an Instant Pot.

How do I make Instant Pot Matki Ussal – Indian Sprout Beans -Matki Usal?

Steps:

First, select sauté on the instant pot and adjust to normal. Second, add oil to the pot.

Thirdly, when the oil is hot add cumin seeds.

Further, when the cumin seeds splutter, add the diced onions, curry leaves, ginger garlic paste, and serrano peppers. Also, you can eliminate the Serrano peppers if you cant tolerate heat. Moreover, stir occasionally to prevent the onions from burning.

Furthermore, when the onions turn golden in roughly 2 to 4 minutes, add the tomatoes and salt. At this time, give it a good stir. Let the tomatoes saute for about 2 minutes.

Next add ground cumin, ground coriander, ground turmeric, kashmiri chili powder. As before, again, give it a good stir. Add in the Moth bean sprouts and water. Further, stir well.

Then, secure the lid on and select manual/high pressure for 6 minutes. When done quick release the pressure. For my Instant Pot Matki Ussal – Indian Sprout Beans, I like to stir in some dry desiccated coconut at the very end. A touch of fresh cilantro at the end adds a pop of flavor. Add in the coconut and cilantro. If there is excess liquid select saute and let the excess liquid evaporate. It should take a minute. Transfer to a serving bowl. Enjoy hot with naan or roti (tortilla).

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Mung Bean Sprouts Stir Fry

Mung Bean Sprouts / Moong Dal Sprouts

Instant Pot Matki Dal – Moth Beans – Lentil Soup

Instant Pot Matki Ussal – Indian Sprout Beans – Matki Usal

Shilpa

This recipe is  is vegan and gluten free, makes an easy lunch or dinner, and cooks in under 25 minutes. All in all this is a nutritious and a great recipe.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4

Equipment

• Instant Pot

Ingredients

  

• 4 tbsp oil of choice
• 1 tsp cumin seeds  (jeera)
• 1 onion (small) (1 cup chopped)
• 10 curry leaves
• 1 tbsp ginger garlic paste  (either freshly minced in equal quantities or store bought)
• 4 serrano peppers (small) (hari mirch) (1 tbsp chopped)
• 1 tomato (1 cup chopped)
• 1 and 1/4 tsp salt
• 3/4 tsp ground cumin       (jeera powder)
• 1 tbsp ground coriander    (dhaniya powder)
• 1/2 tsp ground turmeric     (haldi)
• 1 tsp kashmiri chili powder
• 3 cups moth bean sprouts  (either home made or store bought)
• 1 cup water
• 1/4 cup dried desiccated coconut
• 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, curry leaves, ginger garlic paste, and serrano peppers. You can eliminate or reduce the Serrano peppers if you cant tolerate heat. Stir occasionally to prevent the onions from burning.
• When the onions turn golden in roughly 2 to 4 minutes, add the tomatoes and salt. At this time, give it a good stir. Let the tomatoes saute for about 2 minutes.
• Add ground cumin, ground coriander, ground turmeric, kashmiri chili powder. Give it a good stir. Add in the Moth bean sprouts and water. Further, stir well.
• Secure the lid on and select manual/high pressure for 6 minutes. When done quick release the pressure.
• Add in the coconut and cilantro. If there is excess liquid select saute and let the excess liquid evaporate. It should take a minute. Transfer to a serving bowl. Enjoy hot with naan or roti (tortilla).

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.

Keyword East Spicy Sprouts, Indian Sprouts, Instant Pot Bean Sprouts, Instant Pot Matki Usal, Instant Pot Matki Ussal, Instant Pot Sprouts Sabzi, Instant Pot Usal, Matki Usal, Matki Ussal, Sprouts Sabzi