Ingredients

The following ingredients have 4 Servings
  • 1/2 cup long grain white basmati rice
  • 1/2 cup quick cooking lentils such as split Red lentils ((masoor dal) or (petite yellow lentils)Mung Dal or both)
  • 1 tsp oil
  • 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
  • 1/2 onion (finely chopped)
  • 2 cloves of garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 green Chili, chopped serrano or birds eye, or use half a jalapeño
  • 1 bay leaf or 6 curry leaves (, optional)
  • 1 tsp coriander powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala (, optional )
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne (optional)
  • 1 tomato chopped
  • 1 to 2 cups chopped vegetables
  • 1/2 tsp salt
  • 2 cups water (2.5 for saucier)

Instruction

  • Wash the lentils and rice then soak in hot water for 15 minutes. 
  • Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute. 
  • Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.
  • Add ginger and spices and mix in. 
  • Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
  • Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits. 
  • Close the lid and pressure cook one of the following times. Low pressure for 3 mins for pictured version. High pressure for 3 to 6 minutes for a porridge and if using mung dal. Once the cooking cycle is done, quick release the pressure after 5 mins. 
  • Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor.  Store refrigerated for upto 3 days. For brown rice kitchari, try this.