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Add a photoA comforting Indian porridge made of rice/quinoa, lentils, vegetables, and spices.
Servings: 2
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Ingredients
- ½ cup quinoa (or rice rinsed well)
- ½ cup moong daal, rinsed well
- 4 cups water
- ½ cup finely chopped vegetables (see above for a list)
- 3 tbsp ghee
- 1 tbsp jeera/cumin seeds
- ½ tsp turmeric
- 1 tsp garlic and ginger paste (optional)
- ½ jalapeno, blended (optional)
Directions
- Turn Instant Pot to saute mode and wait until it says "HOT".
- Add the ghee and wait for it to melt.
- Immediately add the jeera/cumin seeds and wait a few seconds for them to pop.
- Add the vegetables and saute for about 2-3 minutes.
- Add the quinoa, water, salt, and turmeric. Mix well.
- Now add the blended chili pepper, garlic, and ginger (optional).
- Close the lid and set the vent to sealed so no air releases during the cooking process.
- Manually set the Instant Pot to 10 minutes, high pressure.
- Let the Instant Pot naturally cool down and allow the valve to drop before opening the lid.
- Serve as is, with plain yogurt, chaas, and a salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 599g | |
| Recipe makes 2 servings | |
| Calories 367 | |
| Calories from Fat 199 | 54% |
| Total Fat 22.07g | 28% |
| Saturated Fat 12.27g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 50mg | 2% |
| Potassium 391mg | 11% |
| Total Carbs 36.18g | 10% |
| Dietary Fiber 5.6g | 19% |
| Sugars 0.14g | 0% |
| Protein 8.19g | 13% |
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