- Blend tomato, chilies, ginger, garlic in a blender to make a smooth paste.
- Set the Instant Pot to saute mode and heat oil. Add mustard seeds and allow them to pop. This may take 2 to 3 minutes. Add hing, turmeric, curry leaves and onions.
- Saute until the onions start to turn translucent, it may take around 3 to 4 minutes. Cook covered to speed up the process.
- Add the spice paste and saute for another minute. Add red chili powder, ground coriander, garam masala, ground cumin, and salt. Mix well. Add sprouted beans and mix well.
- Add water and give a quick stir. Secure the Instant Pot with the pressure valve to sealing. Pressure Cook (Hi) for 5 minutes followed by 10-minute natural pressure release.
- Release the remaining pressure by turning the pressure release valve to venting. Open the lid and give a quick stir. Garnish with remaining cilantro.
- To Serve Misal Pav:
- Heat a nonstick griddle or pan. Lightly spread butter or ghee on each half of the bun/pav and place on the griddle. Cook until they are hot to touch.
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- You can also serve the toppings on the side so that the farsan stays crunchy. I also like to serve with lemon wedges.
