BM#102: Week 4, Day 1
Theme : One bowl recipes

For this week’s theme, the dish should be either prepared or served in a bowl. So the vegetable khichdi I had prepared in Instant Pot recently, seemed a perfect choice. What I like about this dish is that it’s a “put everything inside the pot and close the lid” kind of recipe. You start off with a tadka of ghee or oil with cumin seeds and ginger. Then all you have to do is add a bunch of vegetables, spices, rice and lentils and cover and cook. Done!

The best part is that this can be served with just pickle or yogurt on the side. But of course, a yogurt based Kadhi would be excellent as well. Though this is a traditional recipe with each house having their own version, the particular one that I tried is from the book The Essential Indian Instant Pot cookbook. I have followed the recipe as such and absolutely love the results.

Read on for the recipe.

Serves 4-6

Ingredients:

• 1 tablespoon ghee/oil
• 1 teaspoon cumin seeds
• 1 tablespoon ginger, minced
• 1 carrot, diced
• 1 medium potato, diced
• 1 medium tomato, diced
• 1 cup cauliflower florets
• 1 cup spinach, chopped
• 1/4 cup green beans, cut into 1/2″ pieces
• 1/4 cup green peas
• 2 teaspoon chili powder
• 1/2 teaspoon turmeric powder
• 1 cup rice
• 1 cup dal (1/4 cup each masoor, moong, toor and Chana dals)
• 6 cups water
• Salt as needed

Method:

1. Wash and Clean the rice. Set aside.
2. Put the Instant Pot in Sauté mode and add the ghee. Add the cumin seeds and minced ginger. Add all the vegetables, chili powder, salt and turmeric powder. Mix well. Add the rice and the dals along with 6 cups of water. Stir to mix well.
3. Cancel the sauté program and select to Rice setting. Let the pressure release naturally. Serve with pickle and Methi Kadhi.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.