2TablespoonsGheeOrganic. Substitute with coconut oil for vegans
1/2TeaspoonSea SaltOr to taste
1/4TeaspoonTurmeric Powder
1/4TeaspoonBlack PepperGround
3.5CupsFiltered water
Sauteed Veggies
1TeaspoonGingerFresh, grated
1/4CupOnionFine cut
1/4CupBell PeppersAssorted, small pieces
1/4CupCarrotsSmall pieces
1/4CupPotatoSmall pieces
1TablespoonGheeOrganic
1/2TeaspoonSea SaltOr to taste
Instructions
To prepare khichdi base in Instant Pot (IP): 1. Wash oats and mung lentils, drain, set aside 2. Set IP to 'sauté' mode and add 1 tablespoon of ghee 3. When the 'hot' sigh appears, add ginger, onions and sauté till slightly brown, add turmeric and mix well 4. Add washed oats, mung lentils, salt, water, ground pepper, and mix well 5. Set lid on and switch IP to 'porridge' mode (22 minutes) 6. Wait for natural release, remove lid, add remaining ghee, mix well and set aside to cool.
To sauté veggies with khichdi base: 1. Cut vegetables and set aside in a bowl 2. Set pan on stove top on low to medium heat and add ghee 3. Once hot, sauté onion and ginger till slightly brown 4. Add veggies, salt, and cook till they reach desired softness 5. Add khichdi base and mix will for a couple of minutes.
Enjoy hot khichdi with your favorite chutney
Video
Notes
Great one-pot meal with your favorite chutney.*Use organic ingredients wherever possible