Instant Pot Millet Khichdi


Ingredients  1 cup foxtail millet ¾ cup moong dal ¼ cup chana dal 2 tablespoon ghee (or oil for vegan option) 1 teaspoon cumin seeds 1 bay leaf 1 large onion thinly sliced 1 tablespoon ginger paste 2 teaspoon garlic paste 1 large tomato chopped ½ teaspoon turmeric powder

Ingredients Contd. 1 teaspoon chili powder 1 teaspoon coriander powder ½ teaspoon garam masala 1 cup spinach (fresh or frozen) 1 medium carrot diced 8-10 green beans cut into 1-inch pieces ½ cup cauliflower florets ½ cup peas Salt to taste ¼ cup coriander leaves

Set the Instant Pot to saute mode and add ghee (or oil for vegan option). Add cumin seeds and bay leaf. Saute for a few seconds

Once the cumin splutters, add onion, ginger, and garlic. Fry for 3 minutes

Add tomato, turmeric powder, chili powder, coriander powder, garam masala, and salt

Cover and let the tomatoes cook for 2 minutes

Add the vegetables and salt

Drain water from millets and dal mixture. Add it and mix well

Add 6 cups of water and mix well

Close the lid of the Instant Pot and pressure cook for 8 minutes

Do a natural release of the pressure for 10 minutes, then a quick release. Add coriander leaves and mix well

Serve hot with Indian pickle and papad