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Set instant pot to saute mode for 4 mins. Add in olive oil and let heat. Next add in: cumin seeds, minced garlic cloves, ginger paste, serrano chili, tomato, onions, turmeric powder, cumin powder, garlic powder and curry leaves. Continue to stir and mix together. If ingredients start to stick to the pot, add in a bit more oil or a drizzle of water.
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Once saute mode turns off, add in water, lemon juice, chili powder and coriander powder. Stir well. Next add in moong beans, clove bud and cinnamon stick. Stir again. Press pressure cook button and set to high pressure. Set timer to 15 minutes. Make sure valve is set to “sealing”. When the timer completes let the pressure release naturally for 5-7 minutes and then move the valve to “venting”. Remove lid once all pressure has released.
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Once all pressure has released and lid has been removed, press saute button and set for 3 mins. Add in 1 1/3 cup water, stir together and add in a sprinkle of garlic powder, chili powder and a drop of lemon juice. I do this because some flavor is lost while pressure cooking. So perform a taste test and add in whatever you like! I add in additional water to give it more texture. You can add in more or less water depending on your preference.
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Garnish with avocado slices, cilantro and diced onions. Serve with your choice of sides. I like to serve with brown rice or quinoa!