A delicious vegan mixed beans curry recipe cooked in tomato gravy in the instant pot. It goes well with Indian bread or rice. It is vegan and goes well for lunch, dinner, potlucks. It can be made ahead of time and works well for meal planning too.
Soak mixed beans for about 6-8 hours or overnight. Wash thoroughly and discard the water once soaked well.
Blend onion, tomatoes, ginger, garlic, serrano pepper in Vitamix or any other blender.
Turn on "Saute" mode of the instant pot on "Normal" setting
Once hot, add oil. After oil is hot, add all the whole spices for tempering - cumin seeds, bay leaf, pepper corn, cloves, red whole chili, big cardamom, star anise.
Add the blended tomato onion paste, coriander powder, cumin powder, turmeric and salt and continue to saute for another for 5-7 minutes or until all the moisture evaporates from the mixture.
Add water, soaked mixed beans and give it a mix.
Select "Cancel" to come out of "Saute" mode. Close the lid, select "Pressure" on high for 15 minutes followed by natural release.
Garnish with onions, cilantro and a dash of lime before serving.