INGREDIENTS:
2 cups rice ( or 3/4 cup each Quinoa, Broken Wheat, white or brown rice )
1.5 cup Toor dhal
6 cups water
2 tab jaggery powder
1 tsp turmeric
1 tbsp tamarind concentrate
2 cups vegetables cut into 1 inch pcs ( carrots, winter melon, green beans, bell pepper and Eggplant )
salt to taste
Spices for Masala ( A good substitute instead of fresh masala – 4-5 tbsp MTR Bisibelebath powder)
2 tbsp channa dhal
2 tbsp coriander seeds
6 red chilly ( bydagi )
1/4 tsp Asafoetida
2 inch cinnamon stick
4 cloves
1/4 tsp fenugreek seeds
2 tbsp dry coconut
Tempering
Mustard seeds, urad dhal, curry leaves And oil
Garnish
2 tbsp ghee and cilantro
2 tbsp Roasted peanuts or cashewnuts
Lemon juice Optional
DIRECTIONS:
1.Soak Toor dhal in water for 2 hrs (this will help it cook faster with rice in the Instapot in 3-4 mins) – Or you can cook dhal and rice & veggies separately and mix them all in step 4.
2.Roast all spices in a small amount of ghee and powder it in a dry grinder.
3.Mix soaked dhal, grains, rice, vegetables and turmeric, add 6 cups of water and cook in instapot (or pressure cook separately ) for 4 mins.
4.Release pressure in few minutes and set Instapot to saute mode and add 1 cup of water, rest of ingredients and masala. Stir gently and bring to a simmer.
5.Mix in peanuts, ghee and some cilantro. You could add some extra lemon juice as per taste.
6.Temper with with mustard seeds, urad dhal and curry leaves
CREDITS/NOTES:
One pot dish – Mostly Saroja’s recipe other than adaptations for Instapot