soak 1 cup of mung beans

instant pot
sauté function

4 Tbsp canola oil or other neutral-flavoured oil
heat up

add

1 Tbsp whole cumin seeds
cook them for approximately one minute, until they sizzle

add
2 cloves garlic crushed
and sauté for 3-4 minutes until it has browned,
but watch it very carefully so that it doesn’t burn.

add
14 oz can crushed tomatoes
stir to combine

2 Tbsp freshly grated ginger

1 tsp brotgewürz
(2 Tbsp ground coriander, 1 tsp turmeric)
1 tsp sea salt

Sauté this mixture for 5 minutes, stirring frequently.

2 cups water
1 cup mung beans picked over for stones and well rinsed

Place the lid Instant Pot
manual pressure HIGH
10 minutes

Allow the pressure to release naturally

Stir in
14 oz can coconut milk
1-2 medium limes juiced
1/2 cup fresh cilantro chopped