Prep time: 10 minutes, Cook time: 8 minutes, Serves 2
2 tsps. olive oil
½ tsp. mustard seeds
1 small red onion, chopped
2 green chilies, sliced
5 cups cabbage, shredded
½ cup split moong bean, rinsed
½ tsp. turmeric powder
½ tsp. salt
¹⁄₃ cup water
¼ cup fresh dill, chopped Garam masala, for topping
Press the Sauté button on the Instant Pot. Add the oil and the mustard seeds.
Heat for a few seconds until the mustard seeds pop. Add the onion and sliced green chilies. Sauté for 2 minutes or until softened.
Add the shredded cabbage and sauté for 1 minute. Add the moong bean, turmeric powder, and salt and mix well.
Pour in the water and close the pot. Press the Manual button and set the timer for 5 minutes on High Pressure.
When timer beeps, let the pressure release naturally for 5 minutes, then release any remaining pressure.
Open the pot, add the chopped dill, and sprinkle with garam masala. Stir to mix well. Serve hot.