Step 1

Heat oil in a pressure cooker and add mustard seeds. Once they pop add the hing and sprouted mung beans.

Step 2

Add water, garlic, green chili, and salt. The amount of water you add depends on the consistency you choose. I add 2 cups of water for 4 cups of sprouted beans.

Step 3

Once the pot heats up and ingredients are boiling, close the lid. Allow two whistles to blow and turn off the heat. Let the pressure cooker cool down for 2-3 minutes then release its steam and open the pressure cooker.

Step 4

Stir gently. Top with oil, lemon, finely chopped onions, and finely chopped chili peppers.

Step 5

Heat oil in a pressure cooker and add mustard seeds. Once they pop add the hing and sprouted mung beans.

Step 6

Add water, garlic, green chili, and salt. The amount of water you add depends on the consistency you choose. I recommend at least 2 cups for 4 cups of sprouted mung beans.

Step 7

Close the lid and set to manual 2 minutes, high pressure, and vent closed. Open immediately by releasing the pressure. I usually place a towel over the vent so the steam doesn't give me a facial.

Step 8

Stir gently and enjoy!

Step 9

I like to top the beans with oil, lemon juice, finely chopped onions, and finely chopped chili peppers.