Spicy Mung Bean and Coconut Curry (Pressure Cooker)

1.Rinse the mung beans (dal) thoroughly under cold running water until the water runs clear. Set aside.

2.Set the electric pressure cooker (Instant Pot) to the 'Sauté' function on medium heat. Add the coconut oil or ghee. Once hot, add the cumin seeds and allow them to splutter (about 30 seconds).

3.Add the chopped onion and sauté for 3-5 minutes until softened and translucent.

4.Stir in the minced ginger, garlic, and slit green chilies. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

5.Add the turmeric powder, ground coriander, red chili powder, and 1/2 teaspoon of salt. Stir well and cook the spices for 30 seconds, allowing them to bloom.

6.Add the diced tomato and cook for 2-3 minutes until the tomatoes soften and break down slightly, forming a thick masala base.

7.Add the rinsed mung beans and the 3 cups of water or vegetable broth to the pot. Stir everything together, ensuring the bottom of the pot is scraped clean to prevent a burn notice.

8.Secure the lid and set the vent to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' (High Pressure) for 8 minutes.

9.Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure (Quick Release).

10.Open the lid and stir the curry. The mung beans should be soft and partially broken down. If the consistency is too thick, add a splash of hot water.

11.Stir in the full can of coconut milk and the garam masala. Set the pressure cooker back to the 'Sauté' function and simmer gently for 2-3 minutes, stirring occasionally, until the curry is heated through and creamy. Do not boil.

12.Stir in the fresh lime juice. Taste and adjust salt if necessary. Ladle the curry into bowls, garnish generously with fresh cilantro, and serve hot with rice or naan.