Quick Instant Pot Khichdi with Protein Oats

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Heat the oil or ghee in the Instant Pot on sauté mode. Add the mustard seeds and let them splutter, about 2–3 minutes.
2. Stir in the cumin seeds and hing and sauté for 30 seconds until fragrant.
3. Add the diced onion and sauté for 2–3 minutes until translucent.
4. Add the tomato, garlic, green chili, turmeric, black peppercorns, salt and extra vegetables if using. Stir well.
5. Add the rinsed rice, dal, oats and water and stir to combine.
6. Close the lid, set the valve to sealing, and pressure cook on high for 6 minutes (or use the Rice setting).
7. When the cycle ends, let the pressure release naturally for 10 minutes before opening.
8. Serve hot with a drizzle of ghee.

Summarized from Ministry of Curry's video. Watch it for the details.

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