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My MIL’s version is heavy on the ginger, garlic and now it’s my preference over my own mom’s which doesn’t happen often lol. Her recipe is below, adapted to an Instant Pot version :)
* 1 cup basmati rice
* 1 cup toor dal
* 1 potato, diced small
* 1 serrano chili, diced small
* 1 medium tomato, diced small
* 1 onion, diced small
* 1.5 tsp mustard seeds
* 1 tsp cumin seeds
* 1/2 inch piece cinnamon
* 5 curry leaves
* 1.5 tsp salt
* 2 cloves
* 1 bay leaf
* 2 tsp salt
* 2 dried red chilis
* 1.5 tsp cayenne/chili powder
* 2 tbsp minced garlic
* 2 tbsp minced ginger
* 1.5 tsp garam masala
* Hing (asofeteida)
* 1.5 tsp turmeric powder
* 6 cups water
* 4 tbsp oil
1. Combine the toor dal and rice together in a bowl and rinse a few times with water, drain and set aside
2. Turn the instant pot onto saute mode and heat oil. Once oil is hot, add the cumin, cinnamon, mustard seeds, bay leaf, dried red chilis, curry leaves, cloves & few dashes of asafoetida. Let these ingredients splutter but not brown.
3. Add green chilis, onions, salt and continue to cook the onions until they are just softened. Once the onions have softened- add the ginger and garlic and let this cook until the raw smell of the ginger and garlic has dissipated (about 4-6 minutes).
4. Add chopped tomatoes, potatoes, garam masala, turmeric, and chili powder. Continue to cook for 6-8 minutes, stirring constantly. Add the drained rice and toor dal to the pot. Stir well.
5. Add 6 cups water to the pot. Mix well. With a spoon taste the water-and adjust salt/spice if needed.
6. Hit cancel on the instant pot and switch to Pressure Cook mode and pressure cook high for 12 minutes. Let natural release for 5 minutes and then manual release.
7. Stir the khichdi well. It will thicken slightly as it cools.
8. Serve with mango pickle, yogurt, and papad!
#khichdi #vagharelikhichdi #gujurecipes @instantpotofficial #instantpotindiancooking #indianinstantpotrecipes #gujufood”
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