Instant Pot Konkani Style Sprouted Mung Curry

Love moong sprouts

I think lentils and legumes are designed for people like me. They are easy to cook with, not much prep is needed and of course, they are appetizing to taste. Today's recipe features Mung bean sprouts. They are incredibly versatile and typically eaten in salads, soups, and stir-fries.

These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. Mung sprouts are rich in vitamins & minerals and are one of the best plant-based sources of protein. They are also a good source of antioxidants and are high in fiber. Hope now you are convinced that consuming sprouts regularly is a good thing, especially for vegetarians or vegans.

Indians cook with sprouts often and use them in many of our recipes. If I am not in a rush, I prefer soaking dry mung beans overnight and then transferring them to a strainer and letting them sit on my kitchen counter for a day or two. This process brings out the sprouts.

But on some days when I am pressed for time, I buy sprouted mung from the grocery store. It is an expensive option to do so though. The first option is not just cheaper but will also yield more quantity. So if you want more value for your money, always buy dry mung beans. 

Love Konkani cuisine

Now let's talk about this recipe which I have taken from the Konkani cuisine. Thanks to my Konkani friend's mom who very generously shared her recipe with me. She would make this simple matki sabzi and my friend would get it in her lunchbox. Every time she got this dish, I would claim her lunchbox and give her mine so that she would not go hungry.

She was not just my colleague at work but also my childhood bestie. So her mom obviously got to know my fascination for this dish of hers and would always send me some over whenever she prepared it. Since I had already featured that recipe of hers on the blog, I wanted to cook something else with mung sprouts this time.

I called her to ask if she knows of any other way to cook sprouts and that is when she remembered this recipe that her mother-in-law used to make. She told me to give this recipe a try and to let her know how it turned out. I tried it a couple of times to perfect the recipe and then decided that it's definitely worthy of being shared with all of you. She had told me that they made it in a pressure cooker and that is why I thought of making it in an Instant pot instead.

Why make this

• Naturally vegan
• Can be made in the Instant Pot and stovetop
• Is a great way to include sprouts
• A Konkan recipe
• Made with basic pantry essentials
• Delicious to taste

1. Turn on the IP in Saute mode. Add oil and add mustard seeds once it's hot enough. As they begin to crackle, add methi/fenugreek seeds and black peppercorns. Fry this for a minute and then add coriander seeds and dried red chillies. Roast till the seeds turn light golden. This could take a minute more. Lastly, add freshly grated coconut to the pot. Fresh coconut always tastes best but if unavailable, you can use frozen or even desiccated. Saute till the coconut browns a bit. Be careful to not burn it. Once done, transfer all of it to a plate and allow it to cool down. Once done, transfer all of it to a plate and allow it to cool down. 
2. Heat oil in the same pot, and add asafoetida and turmeric powder. Fry for 15 seconds and then add chopped onions. Saute till they turn translucent. Transfer all of this onto the same plate and let it cool down. Transfer all of this onto the same plate and let it cool down. Then transfer all of it to a blender and make a smooth puree. Add little water if you need to.
3. Again in saute mode, add oil. add curry leaves and chopped tomatoes. Saute till the tomatoes turn soft and pulpy.

4. Then add the ground masala and continue to fry for a minute.
5. Now add the sprouted mung, water, and salt. Mix and turn off the saute mode.
6. Select manual/pressure cook mode and cook it for 10 minutes. Release pressure naturally. Garnish with cilantro and serve with any Indian bread. 

Serving suggestions 🍽

Serve this moong curry with steamed rice or Jeera rice. Some other options are cauliflower rice or quinoa. You can also pair this vegan curry with roti, chapati, naan, paratha, bhakhri, or bread. This simple Konkani curry can be made on weeknights, and even packed in lunchboxes.

Top recipe tips 💭

You can just use soaked moong instead of waiting for it to sprout. The consistency of the curry can be thick or thin.

Recipe FAQs 📖

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

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