Instant Pot Tuvardal Masala Khichdi

When I tasted the Khichdi in saibaba temple for the first time long years back, I thought it's a kind of dal rice but comes with a garam masala flavours (like a mashed dal biriyani) that tasted so good. After that I tried by adding few spices of my own by remembering those flavours I got almost close to the same taste of that. So here is the step by step instructions for the khichdi....Check out my DAL recipes....

Cooking time: 20 mins

Serving: 3

Ingredients:

Sonamasoori rice - 1 cup (1 cup - 160 ml)
Tuvardal (split pigeon peas) - 1/2 cup (80 ml)
Onion - 1 (small, finely sliced)
Tomato - 1 (small, finely sliced)
Green chilli - 2 (slitted)
Ginger garlic paste - 1/2 tbsn
Turmeric - 1/4 tspn
Red chilli powder - 1/2 tspn
Garam masala powder - 1/4 tspn
Mint leaves - 15 (chopped)
Coriander leaves - few (chopped)
Bayleaf - 1
Cinnamon - 1 inch
Cloves - 3
Staranise - 1
Oil - 2 tspn
Ghee - 2 tspn
Salt to taste

Method:

1. Grab all the ingredients. Wash and soak the rice and dal together in water for one hour.

2. Switch on the IP. Add oil, ghee. Add bayleaf, cinnamon, cloves, staranise.

3. Add onions and saute till it becomes pink.

4. Add ginger garlic paste and saute till the raw smell goes.

5. Add tomato and saute till it becomes mushy.

6. Add mint leaves and saute for few seconds.

7. Add turmeric, salt, red chilli powder, garam masala and saute for few seconds.

8. Add rice and dal  mixture. Add 4 cups of water. Add coriander leaves. Mix well.

9. Close the lid. Press the manual for 12 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

10. Open the lid. Mix well.

11. Masala Khichdi is ready to serve with pickle or pappad.

Notes:

You can avoid onions and garlic and follow the rest if you are in fasting.
You can do the same with moongdal also.
You can have potato fry, baby potato fry or Nethili fry as a side dish for this Khichdi.