Saturday, July 20, 2019

Instant Pot Monggo Curry


Our family loves curry dishes, in all sorts, may it be Japanese, Filipino style or the strong and pungent Indian type.  That said we also love beans of all sorts, lentils, white and black kidney beans and of course mongo or "munggo" in Filiipino (also mung beans).

I've been meaning to put my Instant Pot to test with cooking mongo beans the easiest way.  My  mother-in-law cooks her mongo in the pressure cooker, setting cooking time half the usual.  Typically, when cooking mongo like any other beans, you have to soak it overnight, then cook it in the pot, before adding to the dish.

Because, I have Instant Pot, which is btw, my new kitchen buddy, cooking time have been lessened and our dishes were way more savory and no more "pa-cham" with meat tenderness.  And Instant Pot did do what I expected.  One pot dish all-together, making cooking way faster and easier.

Hence, easy mongo stew + curry, for that unique eating experience.  And well, my little experiment was a success! My kids loved it, even though it's really a potpourri of flavors.  There's of course the spices used making up the curry, the rich and tangy tomatoes and the creaminess of "gata" or coconut milk.  If this alone does not spark an interest, I don't know how else I can do that for you.  So, indulge yourself with the recipe which was inspired from Hey Nutrition Lady's blog. 


Instant Pot Monggo Curry

Ingredients:


  • 4 Tbsp canola oil or other neutral-flavoured oil
  • 1 Tbsp whole cumin seeds
  • 9 cloves garlic crushed (about 3 Tbsp crushed garlic)
  • 14 oz can crushed tomatoes
  • 2 Tbsp freshly grated ginger
  • 2 Tbsp ground coriander
  • 1 tsp turmeric (powder or grated fresh)
  • 1 tsp sea salt
  • 1 tsp cayenne pepper
  • cups water
  • 1 cup mung beans picked over for stones and well rinsed
  • 14 oz can coconut milk
  • 1/2 cup fresh cilantro chopped
  • 1-2 medium limes juiced (optional)

INSTANT POT Procedure:

1. Using the sauté function, heat your Instant Pot on normal heat. Add the cooking oil, and then add the cumin seeds and cook them for approximately one minute, until they sizzle. 

2.  Mix in the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.

3. Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.

4. Add 3 cups of water and the mung beans. Place the lid on your Instant Pot and put on manual pressure cook HIGH setting for 10 minutes. It should take about 15 minutes to come to pressure. 

5. Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid once safe.

6. Stir in the coconut milk, cilantro, and lime juice. Serve!


Cooking this the first time was very exciting as I get to use the saute function of Instant Pot.  
You can also check out my Instagram (@joyfelizardo) for the IG story behind this cooking (you may want to check in my highlights).

Do you also own an Instant Pot?  If not yet, you better invest in one now!
Check  out my last post about Instant Pot and why I love having one
 -> http://www.gastronomybyjoy.com/2019/06/instant-pot-baby-back-pork-barbeque.html

If you have decided to get one, just head on over at Instantpot.com.

 Instant Pot DUO60 6 Qt is a 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and is only P 6,995.






2 comments:

  1. Want to try this out and just followed you in IG.Home Painters Toronto

    ReplyDelete
  2. I want to see more recipes from your Instant Pot experiences. This looks yummy tho.

    ReplyDelete

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