Vaghareli Khichdi

Ingredients

• 1 tablespoon oil (any kind — I usually use coconut oil or olive oil)

• 1 tablespoon ghee

• 1 teaspoon poppy seeds

• 1 (2-inch) cinnamon stick, broken into pieces

• 2 dried red chilies

• 5 black peppercorns

• 5 whole cloves

• 1 small onion, finely chopped

• 4 garlic cloves, grated

• ½-inch piece ginger, grated

• ⅛ teaspoon hing (asafoetida)

• 1 large potato (or 2 small), diced

• ⅓ cup peas

• 1 teaspoon turmeric

• 1 ½ teaspoons red chili powder (marchu), or to taste

• 1 teaspoon coriander & cumin powder (dhana jeeru)

• 1 teaspoon garam masala

• 2 ½ teaspoons salt

• 1 cup basmati rice

• 1 cup toor dal (oily)

• 4 ½ cups water

Servings/Nutrition Info

• Serves: 5-6

• Prep Time: 5 minutes

• Cooking Time: 27 min quick release then 17 min)

• Total Time: 33-43 Minutes

• Nutritional Information Based on 6 Servings:

• Calories: ~330

• Carbohydrates: ~50g

• Protein: ~12g

• Fat: ~10g

Best ways to enjoy it:

• Greek yogurt (added protein)

• Chaas (equal parts water & greek yougurt, pinch of salt & dhaana jeeru)

• Athanu (Indian pickle)

• Roasted Papari (use it as a vessel like a spoon)

• If you're anything like my husband (protein is everything) pair it with some grilled chicken for the biggest protein boost

Directions:

1. Prep the ingredients by chopping the onion, potatoes, and carrots if you are using them, and grate the garlic and ginger.

2. Turn on the Instant Pot to Saute on the higher heat setting and add the oil and ghee. Once they heat up, test the oil with a couple of poppy seeds. When they pop, the oil is ready.

3. Add the poppy seeds and let them finish popping. Add a few pinches of hing along with the black peppercorns, cloves, dried red chillies and the cinnamon stick and cook for about a minute.

4. Add the onions and cook for a couple of minutes, then add the garlic and ginger just until fragrant.

5. Add the potatoes, peas, and optional carrots along with the turmeric, the coriander cumin blend, the garam masala, and the red chili powder. Stir well, then add the rice, the toor dal, the salt, and the water and mix gently.

6. Turn off Saute and pressure cook on High with the vent closed. Let it release naturally for ten minutes, then quick release, or you can quick release right away and enjoy.