Matki Chi Ussal (Spiced Sprouted Beans)

I was a fussy eater as a child. I'd eat junk food, especially if it was savory, but convincing me to eat vegetables was a daily tussle. This matki ussal, however, was an altogether different matter. The beans are small and cute, have little tails, are delicious, and are easily digested when sprouted. This is a traditional Maharashtrian dish. Irresistible little beans, coconut, cilantro, and a little sugar. What's not to love? Scale up or down the cayenne pepper for your heat preference.

Serves 6 · Vegan Prep time: 10 minutes · Sauté: 2 minutes · Manual: 4 minutes high pressure · Release: Quick · Total time: 25 minutes

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).

Tip: Sprouting beans is easy but requires preplanning. To sprout beans in your Instant Pot, first soak 1 cup of dried moth beans for 3 to 4 hours in 2 cups of very hot or boiling water. Into a steaming basket over the Instant Pot pour the beans and any remaining water, allowing the water to drip to the bottom of the pot. Set the Instant Pot to Yogurt and the timer for 8 hours. The beans should be well sprouted after that and will have small tails emerging from them. If not, start the Yogurt cycle again and check halfway through for doneness.