Indian style Lentil Based Veg Rice (Instant Pot Recipe)

Ingredients

• 1 cup White Basmati Rice
• 1/2 cup Yellow Moong Dal / Split Yellow Moong Lentils
• 1 1/2 cups Water ((for cooking) )
• 1 1/2 cups Mixed Vegetables ((frozen / fresh) (chopped))
• 10 count Cashew Nuts
• 1 tablespoon Fresh Ginger ((chopped))
• 4 count Green Chillies ((slit length wise))
• 1 1/2 teaspoon Salt ((or as per taste))
• 1 tablespoon Whole Black Peppercorn
• 1 teaspoon Black Pepper Powder
• 1 tablespoon Whole Cumin Seeds / Jeera
• 1/4 teaspoon Turmeric Powder
• a handful Fresh Coriander Leaves ((chopped))
• 5 count Curry Leaves ((optional))
• 2 tablespoons Chopped Coriander Leaves
• 2 tablespoons Cooking Oil / Ghee

Instructions

1. 1

   --- Rice : Water ratio for cooking in an Instant Pot Electric Pressure Cooker is 1:1½. ---

2. 2

   Firstly, take the rice and lentils into same bowl, wash them 2-3 times thoroughly. Add water up to the level that they are soaked well. Set the bowl aside.

3. 3

   Switch on the gadget, open the lid, SET to SAUTE MODE for 3 mins. Add all these>> cooking oil / ghee, whole cumin, whole black pepper, crushed black pepper powder, curry leaves, slit green chillies, chopped ginger, cashew nuts, turmeric powder.

4. 4

   Sauté them until the cashew nuts turn light brown in colour.

5. 5

   Add the mixed vegetables and salt. Mix everything.

6. 6

   Drain the water from the soaked rice & lentils. Transfer the rice, lentils to the pot. Add fresh water (for cooking) into the cooker vessel.

7. 7

   Mix throughout gently, but be careful not to break the rice.

8. 8

   Close the lid of the cooker, close the valve, set to RICE MODE, under high pressure (OR) set to PRESSURE COOK mode, under high pressure for 5 mins.

9. 9

   Release the pressure naturally (NPR) & open the lid.

10. 10

    Using a fork, fluff up the rice gently, garnish with chopped coriander leaves. Done!!