Instant Pot Vegetable Khichadi Food

INSTANT POT® KHICHDI

Steps:

• Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to the rice and mung beans to soak for 15 minutes. Drain and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute cumin and mustard seeds in 2 tablespoons ghee until fragrant, about 2 minutes. Add shallot and ginger and cook until shallot is tender and translucent, about 5 minutes. Add the drained rice and legumes; stir to combine. Turn off Saute function.
• Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon of remaining ghee.

INSTANT POT VEGETABLE KHICHADI

Steps:

• Set IP to saute mode(less or normal pressure).
• Add oil, cumin seeds, curry leaves,diced onions.
• Add ginger, garlic.
• After onions turn translucent, add methi leaves, potatoes, peas.
• Add all spice powder.
• Add rice and dals and engh water.
• Add salt.
• Set IP to steam mode for 12 minutes. Close lid and set knob to sealing.