Masala Khichdi

Serves: 6

2 tbsp coconut oil
2 bay leaf
4 cardamom pods
1" cinnamon
4 cloves
1 tsp cumin seeds
asafoetida

Press Sauté in Instant pot and heat oil, add all the above, sauté for a minute.

1 cup onion, finely chopped
2 red chilies, broken and seeds removed

Add onion, red chili, sauté for 5 minutes in medium flame.

1 tsp ginger, grated
1 tsp garlic, grated

Add garlic and ginger, sauté for 30 seconds.

1 cup tomatoes, finely chopped

Add tomatoes, sauté until softens.

1/2 cup peas
1/2 cup potato, chopped (1 small potato, next time, I will add 1 cup potato)
1 cup carrot, chopped
1 cup beans, chopped (20 beans)
1 cup cauliflower florets
1 and 1/4 cup bell pepper, chopped (1 bell pepper)

Add vegetables, sauté for a minute.

1/4 tsp garam masala powder
1/2 tsp turmeric powder
1 and 1/4 tsp kashmiri red chili powder
2 and 1/2 tsp salt

Add all the above, sauté in low for a minute.

1 and 1/2 cup rice, washed
1 and 1/2 cup yellow split mung dal, washed

Add rice, mung dal, sauté for a minute in low flame.

9 cups water

Add water, close and cook with rice setting (mine started at 12 minutes).

1/4 cup cilantro, chopped

Add cilantro and mix well.

Yields: 12 cups
Taste Note: Tastes AWESOME
Source: hebbarskitchen