Kichiri is a staple in all Indian households. Every family has their own special recipe and it’s the epitome of Indian comfort food. In fact, when I’m sick it’s what I crave most. Kichiri is classically rice and lentil dish. Often, this is usually the first solid food that is introduced to most babies in India. To make this healthier, we made this with quinoa instead of rice. My mom has been doing this for years and I hope you enjoy it as much as we all do! The key to this dish is a pressure cooker. We used our Instant Pot and the prep time is literally just 5 minutes!
| Prep Time | 5 minutes |
| Servings |
servings
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Ingredients
- 1 bag Frozen Vegetable Mix (16 oz) (beans, carrots, corn, peas)
- 1 bunch cilantro (finely chopped)
- 1 cup White Quinoa
- 1/2 cup Red Lentils
- 1/2 cup Indian Yellow Split Mung Lentils (you can buy it on amazon)
- 2 tablespoon olive oil
- 1 teaspoon Mustard Seed
- 1 teaspoon Cumin Seed
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cayenne pepper
- Salt
- 4 cups Vegetable Broth
Ingredients
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Instructions
- Heat the olive oil on "saute" mode in the Instant pot. When the oil is hot, add the cumin and mustard seed and cook for 30 seconds until you start hearing them pop.
- Next add the turmeric, coriander, and cayenne pepper and stir for about a 30 seconds. If you like your food spicier, you can add more cayenne.
- Next add the quinoa and the two lentils into the pot. Toast everything for about 1-2 minutes.
- Add the bag of frozen vegetables next. Follow with the vegetable broth. Add salt to taste.
- Then close the lid to the Instant Pot. Cook on High Pressure Mode for 8 minutes. Release the pressure manually when done. Stir in the cilantro.
- Serve in a large bowl! This tastes delicious with some plain yogurt.