Empty My Fridge
Quick Instant Pot Khichdi with Protein Oats
Ingredientes
- Oats1 xícara
- Rice½ xícara
- Mung dal½ xícara
- Oil or ghee1 colher de sopa
- Mustard seed½ colher de chá
- Cumin½ colher de chá
- Asafoetida0,13 colher de chá
- Onion1
- Tomate1
- Garlic2 colheres de chá
- Chili pepper1 colher de chá
- Cúrcuma · ground⅓ colher de chá
- Peppercorn½ colher de chá
- Mixed vegetables · frozen1 xícara
- Salt2 ½ colheres de chá
- Ghee
- Greek yoghurt2 xícaras
Modo de preparo
- Heat the oil or ghee in the Instant Pot on sauté mode. Add the mustard seeds and let them splutter, about 2–3 minutes.
- Stir in the cumin seeds and hing and sauté for 30 seconds until fragrant.
- Add the diced onion and sauté for 2–3 minutes until translucent.
- Add the tomato, garlic, green chili, turmeric, black peppercorns, salt and extra vegetables if using. Stir well.
- Add the rinsed rice, dal, oats and water and stir to combine.
- Close the lid, set the valve to sealing, and pressure cook on high for 6 minutes (or use the Rice setting).
- When the cycle ends, let the pressure release naturally for 10 minutes before opening.
- Serve hot with a drizzle of ghee.
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