Empty My Fridge
#shorts Pav Bhaji Khichdi
Ingredients
- Ghee1 tbsp
- Cumin1 tsp
- Onion½ cups
- Bell pepper½ cups
- Ginger paste1 tbsp
- Garlic · paste1 tbsp
- Turmeric · ground½ tsp
- Chili powder2 tsp
- Pav bhaji masala1–2 tbsp
- Salt2 ½ tsp
- Tomato · diced1
- Cauliflower½ cups
- Potato1
- Tomato paste1 tbsp
- Pea¼ cups
- Rice½ cups
- Moong daal½ cups
- Cilantro¼ cups
Instructions
- Set the Instant Pot to sauté mode and heat the ghee or oil.
- Add the cumin seeds and cook until they start to sizzle, about 30 seconds.
- Add the onion and peppers and sauté for 2 minutes.
- Add the ginger garlic paste, turmeric, chilli powder, pav bhaji masala and salt, and sauté for 30 seconds.
- Add the tomato, potato, cauliflower, peas and tomato paste (if using) and mix well.
- Add the rinsed rice and lentils, the water, and stir briefly.
- Close the lid and pressure cook on rice mode. If there is no rice setting, pressure cook for 6 minutes, then allow a natural pressure release.
- Garnish with fresh cilantro and serve with ghee.
Summarized from Ministry of Curry's video. Watch it for the details.
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