Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Split green moong lentils (washed)
  • 1/2 cup White Rice (washed )
  • 3 cups Water
  • 1 tablespoon Ghee
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 tablespoon Ginger (paste )
  • 1/2 Onion (small, chopped)
  • 1 Tomato (chopped )
  • Cilantro (to garnish )
  • 1 Potato (small, cut into small pieces )
  • 1/2 cup Carrot (cut into small pieces )
  • 1/2 cup Green peas
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1/4 teaspoon Cayenne or Red chili powder
  • 1 teaspoon Salt

Instruction

  • Start the instant pot on Sauté mode and heat ghee in it.   Add cumin seeds and let them bubble for 30 seconds.  Then add onions and ginger.  Let them cook for a minute. 
  • Add all the veggies and spices.  Stir them well. 
  • Add the lentils, rice and water.  Stir them well with the veggies. 
  • Close the instant pot lid, and change the setting to manual or pressure cook mode for 5 minutes at high pressure with vent in sealing position. 
  • When the instant pot beeps, do a 10 minute NPR.  This means release the pressure manually 10 minutes after the instant pot beeps. 
  • Garnish with cilantro.  Serve hot with additional ghee to top it.