Green Mung and Spinach Curry

It’s pretty much falls in comfort food in my house; especially on a rainy day. Green Mung brings in protein. Spinach adds calcium, potassium and iron.

Ingredients:
1. Green Mung - 1 Cup - Dry
2. Spinach - 2 Cups
3. Onion - 1 Medium
4. Tomato - 2
5. Ginger - 2 Inch
6. Garlic - 4/5 Cloves
7. Lemon - 1
8. Cilantro - Handful
9. Curry Leaves - 8/9
10. Muster Seeds - 1 TSP
11. Cumin Seeds - 1 TSP
12. Green Thai Chili - 3/4
13. Red Chili Powder - 1 TSP
14. Vegetable Broth - 3 Cups
15. Salt - 1 TBSP or as per taste

Method:
1. Soak whole green mung overnight.
2. Start instant pot in a sauté mode for 5 min. Add vegetable oil, muster seeds and cumin seeds. Once they start to sputter add curry leaves and chili.

2. Give a few seconds then add chopped onion.

3. Once onion is translucent add shredded ginger and garlic. By now sauté mode will be completed. So let the ginger and garlic cook while instant pot is off. I am keeping it off to avoid burning.

4. Now add chopped tomatoes, spinach, turmeric, cilantro powder and red chili powder. Set Instant Pot in sauté for 3 min. 

5. Drain all the water that green mung is being soaking overnight. Add all of them to sautéd vegetables and spices.

6. Now add vegetable broth, salt. You need add the broth enough to cover the veggies and mung beans.

7. Close the lid and vent. Start the pressure cooker mode for 4 min. Once done, let it cool off for about 10 min and open the lid. The curry is ready to enjoy with rice, roti or naan. While serving top it with freshly cut cilantro.