Instant Pot Vaghareli Khichdi
Vaghareli Khichdi is my favorite type of Khichdi, I love the fact it has flavors from spices and texture from veggies. My naani made the best Vaghareli Khichdi in this world. This is my Naanis recipe, even though she is not around today, it reminds me of her. My mom learned this from her and passed this recipe to me. This recipe is close to my heart. One bowl of this Khichdi with athanu, papad and chaas is my classic go to after eating out whole weekend. I promise it has simple ingredients but tastes so flavorful and you will always want to eat Khichdi this way.
Ingredients
- 1/2 cup khichdi rice soaked in water
- 1/2 cup moong dal soaked in water
- 1/2 onion chopped
- 1/2 cup tomatoes
- 1 cup potato chopped in pieces
- 1 tsp whole cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp hing powder
- 3/4 cloves
- 5-6 curry leaves
- 2 dry red whole kashmiri chili
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- 3 cloves of garlic chopped
- salt as needed
- 1 cup green frozen peas washed
- 1 tsp olive oil
- 1 tablespoon ghee
- cilantro to garnish
Instructions
- If lentil and rice soaked for few hours, use 3 cups of water if not then 4 cups of water
- Turn on instanpot on sauté mode, add olive oil and heat it for minutes
- Add cumin seeds, mustard seeds and let it crackle, add hing powder, cloves, dry red chillies and curry leaves and let it sizzle
- Add onions, garlic and sauté for few minutes, now add potatoes, green peas, tomatoes, rice dal water removed
- Add salt, chili powder, turmeric powder and water and mix it well
- Close the lid and place it on manual mode, normal pressure for 30 minutes if it’s not soaked but if soaked for few hours then 15 minutes on high pressure will give same consistency
- After the release of pressure, open the lid and add ghee and garnish with cilantro and enjoy
Notes
