Instant Pot Brussels Sprouts Masala Kootu
A traditional no onion no garlic kootu recipe made in Instant Pot with the hint of cinnamon and cardamom and of course with fresh ground coconut-cumin paste.
Servings: 4
Calories: 117kcal
Ingredients
- 15 Brussels Sprouts
- 2 tbsps Moong dal
- 1 Tomato
- ⅛ tsp Turmeric Powder
- 1.5 tsps Kosher Salt
- 1 tbsp Cilantro Chopped
- 2 cups Water
To grind:
- ¼ cup Coconut grated
- 1 tsp Cumin Seeds
- 2 Red chilies
- 2 Cardamom
To Temper:
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Channa Dal
- 1 inch Cinnamon
- 2 tsps Oil
Instructions
Prep-Work:
- Clean the brussels sprouts. Remove the loose leaves and chop them roughly.
- Chop the tomatoes and wash the moong dal.
- Grind the coconut, cumin seeds, red chilies, and cardamom into a smooth paste by adding 3 to 4 tbsps of water.
Steps:
- Set the Instant Pot in sauté mode and when the display shows "HOT" add the oil.
- After 30 seconds, add the mustard seeds, urad dal, channa dal, and cinnamon stick.
- Sauté for 30 seconds and then add the chopped brussels sprouts, ground masala, diced tomatoes, and moong dal.
- Add salt, turmeric powder, and the water. Mix it all.
- Press the cancel button and close the Instant Pot. Make sure the vent is in the sealing position.
- Now press the manual/pressure cook button and set the time to 4 minutes.
- When the Instant Pot beeps, wait for five minutes and release the pressure quickly after five minutes.
- Add the cilantro and gently mix.
- Serve hot with rice or roti.
Notes
- Instead of brussels sprouts, you can add any veggies of your choice.
- Also, you can make the ground paste without coconut.
- You can follow the chow-chow kootu recipe for the no coconut masala.
- Adjust the salt and spices according to your preference.
Nutrition
Calories: 117kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 903mg | Potassium: 541mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1010IU | Vitamin C: 97.6mg | Calcium: 57mg | Iron: 2.5mg