#shorts Quick Instant Pot Khichdi with Protein Oats

Name: #shorts Quick Instant Pot Khichdi with Protein Oats
Total time: 30 min
Ingredients: 1 cup Oats; ½ cups Rice; ½ cups Mung dal; 1 tbsp Oil or ghee; ½ tsp Mustard seed; ½ tsp Cumin; 0.13 tsp Asafoetida; 1 Onion; 1 Tomato; 2 tsp Garlic; 1 tsp Chili pepper; ⅓ tsp Turmeric, ground; ½ tsp Peppercorn; 1 cup Mixed vegetables, frozen; 2 ½ tsp Salt; Ghee; 2 cups Greek yoghurt

By Ministry of Curry · 30 min

Ingredients

Oats1 cup
Rice½ cups
Mung dal½ cups
Oil or ghee1 tbsp
Mustard seed½ tsp
Cumin½ tsp
Asafoetida0.13 tsp
Onion1
Tomato1
Garlic2 tsp
Chili pepper1 tsp
Turmeric · ground⅓ tsp
Peppercorn½ tsp
Mixed vegetables · frozen1 cup
Salt2 ½ tsp
Ghee
Greek yoghurt2 cups

Instructions

Heat the oil or ghee in the Instant Pot on sauté mode. Add the mustard seeds and wait for them to splutter, about 2–3 minutes.
Stir in the cumin seeds and hing and sauté for 30 seconds.
Add the diced onion and sauté for 2–3 minutes until translucent.
Add the tomato, garlic, green chili, turmeric, black peppercorns, salt and the 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 select Rice or pressure cook on high for 6 minutes.
When the cycle finishes, let the pressure release naturally for 10 minutes before opening.
Serve hot with a drizzle of ghee.

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

Watch the recipe video Open the official recipe

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