Back to 4 servings 2 tbsp vegan butter, or neutral oil 0.5 cup moong dal, see note for subs 0.5 cup white basmati rice 4 cup water 0.5 tsp cumin seeds 1 sprig of curry leaves 1 bay leaf 1 pinch hing, asafetida, optional 2 inch ginger, (~ 1 tbsp, grated ) 1 green chili, minced 0.5 red onion, finely chopped 1 tomato, chopped salt 0.5 tsp turmeric 0.5 tsp red chili powder 0.5 tsp garam masala, *use more if your garam masala is not very strong! 1 cup mixed veggies, carrots, green beans, peas, bell peppers, cauliflower, etc.
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Soak the moong dal and rice in water until ready to use in the recipe.2 Step 2: Set the Instant Pot to saute mode over medium heat. (You can also use the following steps in a pressure cooker or regular pot on the stove.) Add vegan butter or oil.3 Step 3: Add cumin seeds and let them sizzle. Stir for 1 minute. Add hing (asafetida) and let it simmer in the butter or oil for 30 seconds. Add ginger and green chilis. Stir for another minute. Add onions and cook until they are translucent.4 Step 4: Add tomatoes and a big pinch of salt. Cook until the tomato juices reduce, which should take 3-4 minutes. Add ground spices and stir for a minute. Add vegetables and stir for a few more minutes.5 Step 5: Add the moong dal, rice, and water, along with ~ ½ tsp salt.6 Step 6: In an Instant Pot: cook for 12 minutes at high pressure with natural pressure release.7 Step 7: In a pressure cooker: start at high heat. Once the first whistle goes off, turn heat to low and cook for 5 more minutes. Allow for natural pressure release.8 Step 8: In a regular pot on the stove: I haven't tried this but you can just simmer uncovered. Bring it to a boil, reduce heat to medium-low, and simmer until it reaches a mushy porridge-like consistency. It should take 20-30 minutes!9 Step 9: Adjust for salt if needed. Garnish with cilantro.getsaucepan.com/r/868e8c5f-6bf1-4df7-9563-250e36ef3120 · Original: https://upbeetanisha.com/khichdi/
