Quick Instant Pot Khichdi with Protein Oats

Ingredients

• 1 cup protein oats
• 1/2 cup Basmati rice (rinsed and drained)
• 1/2 cup mung dal (split yellow lentils, rinsed and drained)
• 1 tablespoon oil or ghee
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon hing (asafoetida)
• 1 small yellow onion (finely diced)
• 1 tomato (diced)
• 2 teaspoons garlic (minced)
• 1 teaspoon green chili (minced (optional, skip for kids))
• 1/3 teaspoon ground turmeric
• 1/2 teaspoon whole black peppercorns (optional)
• 1 cup mixed frozen vegetables (optional)
• 2 1/2 teaspoons kosher salt
• 3 1/2 cups water
• Ghee
• 2 cups greek yogurt (FAGE Total 2% )

Instructions

1. 1

   Heat oil or ghee in the Instant Pot on sauté mode. Add mustard seeds and let them splutter (about 2–3 minutes).

2. 2

   Stir in cumin seeds and hing, and sauté for 30 seconds until aromatic.

3. 3

   Add the diced onion and sauté for 2–3 minutes until the onion turns translucent.

4. 4

   Add tomatoes, garlic, green chili, turmeric, black peppercorns, salt and additional vegetables (if using). Stir well.

5. 5

   Add the rinsed rice, dal, oats, and water. Stir to combine.

6. 6

   Close the Instant Pot lid and set the pressure valve to "sealing." Select the "Rice" option or pressure cook on high for 6 minutes.

7. 7

   Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes before opening.

8. 8

   Serve hot with a drizzle of ghee for added flavor.