However, this week I had a pack of mixed sprouts which is usually eaten by DH for breakfast. But since it was sitting in fridge for couple of days, I planned to make a quick fix usal for us.
Normally I’d use the pressure cooker only to cook the lentils and then temper them later in a pan but when time is not a luxury I have my own methods…the end result may vary in taste for the people who have tasted the real thing but then, I am sure it is only transitional..like they say about how good it was cooking in clay pots or brass utensils. Making use of my BM theme to the hilt, presenting you another lipsmacking pressure cooker dish
1 cup mixed sprouts (green gram, black chana, green peas, white peas)
1 onion finely chopped
1 tbsp dried coconut grated
1 tbsp fresh coconut grated (optional)
1 inch ginger finely sliced
4-5 garlic cloves crushed
3 tbsp coriander
1 tspn garam masala
1 tspn coriander cumin powder
1 tspn red chilli powder
2 tspn Oil
salt to taste
mixed farsan (optional)
finely chopped onions and tomatoes
1 lemon wedge
1) Saute the onions using 1 tspn oil until it is lightly colored. Remove and set aside
2) Dry roast the dried coconut and fresh coconut until it changes color and starts releasing oil
3) Now grind the onions, coconut, coriander, ginger and garlic to make a fine paste
4) In a pressure cooker, add some oil.
5) When the oil is hot, add the onion paste and saute for a minute
6) Add the sprouts and all dry masalas and stir well.
7) Add about 2.5 cups of water and stir again.
8) Cover the pressure cooker and let it till full pressure (or 3-4 whistles).
9) Let the cooker release pressure naturally
10) Open the pan and let it simmer on medium stove for 1-2 min. Garnish with more coriander at this stage
11) Serve with chopped onions, tomatoes and lemon wedge