Prep – Work:

• Wash the rice and all the dals and soak until you chop the onion and tomatoes or for about 10 to 15 minutes.
• Chop the onion, tomato, cilantro and dill leaves.
• Slit the green chilies into two.

Steps:

Instant Pot Method:

• Set the IP in saute mode and when it is hot, add ghee.
• Then add the mustard seeds, cumin seeds, cinnamon, and hing.
• When they start to splutter, then add the onion, slit green chilies and cook until translucent.
• Then add the chopped tomatoes, salt and turmeric. Mix and let it cook for a couple of minutes.
• Now add the chopped dill and cilantro leaves.
• Drain the water from the rice and dal and add it to the pot.
• Add about 4 cups of water and mix it.
• Close the IP with vent seal position and cook it manual mode for 4 minutes in high pressure. You can let the pressure release naturally or open it quickly after 5 minutes.
• Carefully open the lid and mix the kichadi well.
• Serve it with your favorite side, pickle or chutney or papad.

Pressure Cooker Method:

• Heat the pressure pan or cooker when it is hot, add ghee.
• Then add the mustard seeds, cumin seeds, cinnamon, and hing.
• When they start to splutter, then add the onion, slit green chilies and cook until translucent.
• Then add the chopped tomatoes, salt, and turmeric. Mix and let it cook for a couple of minutes.
• Now add the chopped dill and cilantro leaves.
• Drain the water from the rice and dal and add it to the cooker.
• Add about 4 cups of water and mix it.
• Pressure cook this for three whistles and let the pressure release naturally. Carefully open the lid and blend the kichadi nicely.
• Serve it with your favorite side, pickle or chutney or papad.