Instantpot: Vegetable Kichidi

Rinse a cup of Rice, a cup of Moong Dal together in a bowl and keep aside.

Turn on the instant pot in “Sauté” mode. Add a tbsp of Ghee, and temper a tsp of Mustard seeds, a tsp of Cumin seeds. Once they crackle, add a Bay Leaf, 4 Cloves, 1/4 tsp of Asafoetida, and few chopped Curry leaves. Then add a tsp of Ginger garlic paste along with 4 minced Green Chillies and sauté for 30 seconds.  Add a Peeled and Chopped Carrot, few chopped Broccoli florets along with Salt. Mix and sauté for 30 seconds. Add a pinch of Turmeric powder, a tsp of Coriander Powder, a tsp of Jeera Powder, a tsp of Garam masala, washed and kept aside rice and dal. Now add 6 cups of Water and mix well.

Turn off the sauté mode. Close the lid and cook on “pressure mode” for 12 minutes.

Tempering: Heat a tbsp of Ghee in a pan. Fry 2 broken Red Chillies, a tsp of Red chilli powder, 4 tbsp of Fried Onions, 1/2 cup of Frozen Green peas. 

Allow the pressure to release naturally. Now, add the prepared tempering, 4 tbsp of Chopped Cilantro and 2 tbsp of Lemon Juice. Mix well and serve warm with papad.