Khichdi in a Jar – Kitchari vegetable mix for instant pot or casserole. Simple lentil rice soup with vegetables. Risotto with spices. Offer the jar full of lentils, rice, and spices. Place in a saucepan with the vegetables of your choice. Easy weeknight dinner. Gluten free, soy free and nut free vegan recipe.
Ingredients
Preparation
Assemble the pot: layer the rice and lentils.
< span style="display: block;">Toast the cumin seeds and cloves on the stovetop over medium-high heat until the cumin seeds change color slightly. This step is optional. Roasted cumin seeds add a deeper, tastier flavor. Allow to cool completely.
Add toasted cumin and cloves to the Place remaining spices in a small ziplock bag and add to the saucepan. Close the cover. Can be kept for up to 3 months.
Instructions to run the khichdi On the glass:
Wash the lentils and rice (optional).
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In the Instant Pot, add 3.5 to 4 cups of water (depending on your stew consistency), washed lentils & Rice, contents of the spice bag, 3/4 to 1 teaspoon salt and 1 tomato, finely chopped. Add up to 2 cups chopped veggies and mix. Close the lid and cook on high pressure for 2-4 minutes (4 minutes for an Indian khichdi-style puree consistency). For traditional rice and dal-style kitchari, pressure cook 3 minutes at low pressure. Release the pressure after 5 minutes. Shake gently.
(For casserole add 5 cups of water. Place of 3.5 and remaining ingredients as above. Cover partially and cook for 22 minutes, then check for consistency and doneness and continue cooking until finished.).
Garnish with coriander, lemon juice and chilli flakes and serve plain or with chutneys or papadams/crackers.
Prepare directly: Gather ingredients. Heat 1 teaspoon of cooking oil on IP or a saucepan over medium-high heat. Add the cumin and cloves and cook until fragrant. Add bay leaves, turmeric and garam masala and mix for a few seconds. Add the remaining ingredients, water and salt and cook as in step 5.
