¼cupchopped cilantroplus an additional 3 tablespoons for garnish
2cupswater
½tablespoonlime juiceoptional
Instructions
Wash and soak whole green moong in 3 cups of water overnight with 1/2 a teaspoon of salt.
Preheat the electric pressure cooker by selecting sauté and set it to the 'Medium' setting. When the inner pot is hot, after about 30 seconds, add oil. Once the oil heats up, add cumin seeds.
When the cumin seeds begin to sizzle, add the onion, ginger, garlic, and green chilies, then stir and cook for 3-4 minutes or till the onion softens and turns translucent.
Add salt, turmeric, Kashmiri chili powder, garam masala, coriander, and cumin powder. Saute the spice powders for about 10-15 seconds.
Add tomatoes. Stir and cook for 3 minutes, until the tomatoes break down.
Drain the moong beans before adding to the pot. Add 2 cups of water. Stir, scraping off any brown bits stuck to the bottom. Turn off sauté.
Lock the lid in place. Select manual or pressure cook and adjust to high. Cook for 10 minutes on sealing mode.
When the cooking is complete, wait 10 minutes for natural pressure release, after which follow the quick-release method as per your cooker instructions. Unlock and remove the lid.
Garnish with the chopped cilantro and lime juice. Serve with cumin rice or roti.
Notes
I use the water the moong beans were soaked in but you can discard the water and use a fresh cup too.
If you want to make this a side dish instead of a curry, reduce the amount of water from 2 cups to 1.5 cups.
Time-saving tip - If you live close to Patel brothers (US-based Indian stores), they usually carry sprouted moong beans - I often substitute dry ones with these. The cooking time remains the same.