Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil or ghee (15 ml)
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon hing (asafoetida)
  • 1 small red onion (chopped)
  • 1 inch ginger (finely chopped)
  • 4-5 large garlic cloves (finely chopped)
  • 1 medium tomato (chopped)
  • 1 large carrot (cut into rounds)
  • 1/4 cup green peas (frozen)
  • 1/4 cup yellow moong dal (moong dal dhuli) (55 grams, split moong beans, rinsed)
  • 1/4 cup masoor dal (50 grams, red lentils, rinsed)
  • 1/4 cup quinoa` (50 grams, rinsed very well, I generally rinse quinoa for 1-2 minutes.)
  • 1/4 + 1/8 teaspoon turmeric powder
  • 3/4 teaspoon salt (or to taste)
  • 2-2.5 cups water (16 oz- 20 oz, 2.5 cups if you want thin khichdi)
  • chopped cilantro
  • half lemon (juice of)

Instruction

  • Press the saute button on the Instant Pot. Once it displays hot, add the oil or ghee and then add the bay leaf and cumin seeds.Let the seeds sizzle for few seconds and then add the hing and stir.
  • Add the onion, ginger, garlic and cook for 3 minutes until softened.
  • Add the tomato, carrot and frozen peas and stir.
  • Add the moong dal, masoor dal and quinoa along with turmeric powder and salt. 
  • Add water 2 to 2.5 cups. I add 2.5 cups (20 oz) because I prefer little thin khichdi. And it also thickens as it cools down so I like adding 2.5 cups. You may add 2 cups (16 oz) water.
  • Stir everything together and close the pot. Press the manual or pressure cook button and cook on high pressure for 5 minutes. The pressure valve should be in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure release.
  • Open the lid and add chopped cilantro. Then squeeze in some fresh lemon juice.
  • Enjoy quinoa khichdi with a side of yogurt or pickle.