Gujarati Kichdi | Picnic Kichdi

19

An Instant Pot recipe that has a combination of rice, lentils, spices, and vegetables slowly cooked to make one comforting Gujarati meal.

4
KICHDI:
5 cups water
2 cups eggplant, half peeled and then finely chopped
3/4 cup potato, finely chopped (peeling is optional)
1 cup turiya, finely chopped (peeled)
1/2 cup onion, finely chopped
1/2 cup pigeon peas (I buy them frozen)
1/2 cup cilantro, chopped finely
3/4 cup jasmine rice, washed
1/4 cup moong dal, washed
1 cup fresh chopped cilantro (blend it into a fine paste)
1 medium tomato, diced small
corn or peanut oil (heavy)
1 blended jalapeno pepper
salt
1 tsp turmeric
1 tsp fresh grated ginger
2 tbsp whole raw peanuts
1 tbsp whole raw cashews
TEMPERED OIL:
corn or peanut oil (heavy)
1 cinnamon stick
2 whole cloves
4 whole chili peppers
1 tsp hing
1 tbsp whole mustard seeds

KICHDI

  1. Turn the Instant Pot on saute mode and add the 5 cups of water.

See the full directions on my site
Nutritions

Calories
1187

Sodium
887mg
36% DV

Fat
100g
154% DV

Protein
18g
36% DV

Carbs
68g
23% DV

Fiber
15g
62% DV

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