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Mixed Sprouted Beans/Lentils Stew - INSTANT POT

Mixed Sprouted Beans/Lentils cooked with onions, serrano pepper, ginger, garlic, salt, oil and water inside Instant Pot makes a perfect high protein vegan gluten-free meal!
Course: Main Course
Servings: 4

Equipment

  • Instant Pot

Ingredients

  • 1 cup Dried Bean Mix I prefer 2 part mung beans, 2 part muth beans, 1 part Tuver, 1 part Chori, 1 part Dry Peas
  • 1 cup Sliced Yellow Onions
  • 1 Serrano Pepper sliced with seeds!
  • 1 tbsp Minced Garlic
  • 1 tbsp Grated Ginger
  • 1 tbsp Salt
  • ΒΌ cup Peanut Oil any other oil would work
  • 1 Lime
  • 3 cup Water

Instructions

Sprout beans

  • Soak 1 cup dried beans mix in water for 6-8 hours.
  • After soaking beans for 6-8 hours, drain all the water out completely and rest the soaked beans over night or 12-24 hours or more in a strainer basket in a dark place. Keep a plate under the strainer basket to avoid any mess.
  • The beans should be perfectly sprouted by the morning or after 12-24 hours.

Cook the sprouted beans

  • Add sprouted beans in the instant pot. Add onions, serrano pepper, ginger, garlic, salt, oil and 3 cups of water to the pot.
  • Close the lid and secure the valve. Cook it on high pressure for 10 minutes. Let the pressure release naturally.
  • If using Indian style pressure cooker, do 3-4 whistle and then let the pressure release completely.
  • Once the pressure is released naturally, open the lid very carefully. Give it a really good stir. Taste it and add more salt if needed. Serve it with a lime wedge. You can eat this just as is like stew or you can serve it with any flatbreads, specially jowar (sorghum) roti, bajra (millet) roti or makki (corn) roti!