Instant Pot Matki Ussal – Indian Sprout Beans - Matki Usal

Shilpa

Instant Pot Matki Ussal – Indian Sprout Beans - Matki Usal

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

Cook Time 25

Total Time 30

Servings: 4

Course: Main Course, Side Dish

Cuisine: Indian

Ingredients Equipment Method Notes

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

Equipment

Instant Pot

Method

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.