Instant pot tomato rice with mung beans & curry powder
Do you need quick dinner ideas? Then make this easy and flavorful Instant pot tomato rice and enjoy it for any meal. Though you can serve this dish as it is, you can also make tacos, burritos, salads using this.
If you use mung beans to make this tomato rice, soak them for at least 4 hours. You can soak them overnight as well. Skip soaking if you are using mung bean sprouts.
Wast the basmati rice a couple of times and soak it in 1 cup of water for 20 minutes. Soaking is optional, but it will yield fluffy rice. Start the recipe by soaking the rice, and they will be soaked by the time we use it.
Start the instant pot in saute mode.
Add oil to the instant pot inner pot. Once it is hot, add cumin seeds, mustard seeds, bay leaf, slit green chili, or jalapeno (if using)
Once they start spluttering, add finely chopped tomatoes.
Let the tomatoes cook for 5 to 6 minutes.
Now add curry powder, turmeric powder, ground coriander, salt, and a pinch of sugar to balance tartness in tomatoes. Mix everything well.
Drain the water from soaked mung beans entirely and add it to the Instant Pot.
Mix the beans once and let them cook for 3 to 4 minutes.
Next, drain the water from soaked basmati rice and add it to the pot.
Add water and stir it once. Stop the instant pot saute mode and close it with its lid.
Start the instant pot on manual or pressure cook mode and cook it for 5 minutes on high pressure.
When instant pot completes cooking, switch it off. Wait for 5 minutes and manually release the pressure.
Take the inner pot out of the instant pot and fluff the rice. Close it with a lid and let it rest for 10 minutes.
Flavorful instant pot tomato rice is ready to serve.
Notes
Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.