I'm going to leave the ingredient measures to her recipe in the link above. I'll just show you what I did.
I soaked my whole mung beans (1/2 cup) and green lentils (1/2 cup) overnight. I drained them when I was ready to make dinner and gave them one more rinse.
Below is: 2 beefsteak tomatoes, ginger, garlic, 1 Walla Walla onion and a bay leaf. It was funny, I watched her video on this recipe and thought, "my goodness - where did she get a big bay leaf like that???". Then when I was shopping, I saw the Indian bay leaves were much bigger than the ones I buy, so I picked up a package.
Below are the spices. On the left was garam masala, turmeric, cayenne (I used a teaspoon), fresh cracked pepper and kosher salt. On the right was cumin seeds.
I set the instant pot to saute and put a couple of swirls of avocado oil in. I toasted the cumin seeds and when fragrant added in the onion and bay leaf. It smelled heavenly. When soft and browning I added in the spices, garlic and ginger and stir-fried a a couple of minutes. Now the smell was intoxicating. Mmmmm.
The tomatoes went in next and I waited till they were broken down.
Finally the mung beans/lentils and water went in. I stirred to combine then hit cancel. I put the lid on and sealed it and the vent. I hit "manual" and set timer for 30 minutes. I did a natural release when the timer went off, which means I just left it until the pin dropped. This took about a half hour. I discarded the bay leaf. The last thing to do was to mix in some ghee, to taste. I used about a quarter cup.
I tasted and seasoned with more kosher salt. I served with warmed whole wheat roti. I garnished with cilantro and a dollop of plain 13% m.f. yogurt.
I loved it. I don't have anything to compare it to, but it felt so comforting and tasted delicious. The seasoning was good - had a kick of heat. This will be going into rotation in my house - especially in cooler weather. Filing it under healthy comfort food.
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