Add water to the mixture-just enough to cover the peas mixture by no more than ½ an inch
Mix all ingredients thoroughly again
Close InstantPot lid to lock it
Turn vent on the lid to CLOSE VENT to prevent steam from escaping
Press CANCEL/OFF button on InstantPot to turn off
Set pot to MANUAL mode
Set to HIGH PRESSURE
Set timer to 60 minutes
Once the timer goes off, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
Open the lid to see that some of the peas will have lost their skin-this will let you know they are cooked
You are now ready to serve the Sev Usal
Garnish the sev usal with: onions, tomatoes, cilantro, amli (tamarind) chutney, green chutney and sev (fried chickpea flour sticks)
Notes
Serving suggestion: This dish can be served for breakfast, lunch or dinner.
Variations: If you feel the gravy is too watery, turn the InstantPot to SAUTE mode and allow to thicken for a while. If you feel the curry is too spicy, you can add a spoon of yogurt to cut through the heat.
NO ONION/NO GARLIC VARIATION: You can remove the onion from the recipe and continue with the other steps.
VEGAN VARIATION: This recipe is completely vegan!
Recipe by Instapottin' With Poonam at https://www.instapottinwithpoonam.com/sev-usal-dried-green-pea-curry-street-food/