Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast by Urvashi Pitre

Author:Urvashi Pitre [Pitre, Urvashi]
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2017-09-13T16:00:00+00:00

1. Preheat the Instant Pot® by selecting Sauté and adjusting to More for high heat. When the pot is hot, add the oil and heat until it is shimmering. Add the cumin seeds and let them sputter like popcorn popping.

2. Add the onion, tomato, garlic, and ginger, and sauté for 2 minutes until the onion is soft and translucent.

3. Add the sprouted beans, coconut, salt, turmeric, cayenne, coriander, cumin, and water, and stir to combine.

4. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 4 minutes.

5. When the cooking is complete, quick-release the pressure.

6. Unlock and remove the lid. Garnish with cilantro and fresh coconut (if using).

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