Coriander-Cumin - the Ying and Yang of Spices!
- Soak mung beans and black chick peas overnight. Wash the next day and allow them to sprout for about 24 hours on a colander inside an oven (turned off). This is mostly to maintain a constant temperature.
Once these have sprouted to the desired tail length, you can store them in the refrigerator for up to a week!
Take the required serving size of beans for this recipe. I generally mix green mung and black chick peas (chana) together for my salad.
- Turn on Instant Pot to Saute mode and put 1-2 tbs oil
- In heated oil, add mustard seeds, and once they pop, add kashmiri whole chillies ( 2-3 depending on the heat level desired), ginger and curry leaves
- Let it heat for about a min and the add onion (1/2 small - cut into pieces).
- Once sautéed for few minutes, add the sprouts and salt to taste.
- Add a pinch of turmeric, kashmiri chilli powder and coriander cumin mix
- Add just enough water so they are barely all under water. This is really subjective because we like our salad slightly crunchy even after it cooks. If you want it to be more "gooey", add more water and increase the cook time
- Close the IP lid, set vent to sealing and cook in Manual for 8 minutes
- Let it naturally release pressure and open the IP
- Do not over mix else you will lose the beautiful long tails :)
Squeeze the juice of fresh lime and garnish with cilantro! Hope you give this recipe a try and love it as much as we do :).
Growing up I didn't spend much time in the kitchen so naturally I had no idea about how different spices played a role in each dish my mom would make. After a certain age I became more interested in cooking and started asking my mom about all her recipes. Recipes that she learned from her mom ( my amazing Grandma!) My mom was born and raised in Mumbai so her recipes have bit of a Gujarati as well as a Maharashtran touch. For those of you not familiar with India, Gujarat and Maharashtra are states in western part of India.