Ingredients (1–2 servings)

• 1 cup sprouted matki (moth beans)
• 1½–2 cups water (your preference)
• 1–2 tsp olive oil or avocado oil
• ½ tsp cumin seeds
• ¼ cup chopped tomato (fresh or canned)
• ¼ tsp ground coriander
• ¼ tsp garlic powder
• ¼ tsp turmeric
• Red pepper flakes
• Salt, to taste
• Black pepper (optional, small pinch)
• Apple cider vinegar or white vinegar — about ½ tsp, to finish

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Method (Instant Pot Mini – 3 qt)

1. Add sprouted matki and water to the pot.
2. Pressure cook HIGH – 6 minutes.
3. Let natural release 10 minutes, then release remaining pressure.
4. Switch to Sauté (Low).
5. Add oil and cumin seeds; let them gently sizzle 30–60 seconds.
6. Stir in tomato, coriander, garlic powder, turmeric, and salt.
7. Simmer 5–10 minutes, uncovered, until flavors come together.
8. Turn heat off. Stir in vinegar.
9. Taste. Add a pinch of black pepper only if you want a little edge.