Press the SAUTE button of your instant pot and add ghee to the steel insert.
2 tablespoon Ghee
Add cumin seeds and when they splutter, add curry leaves, broken cashews and saute till cashews become golden in color.
1 teaspoon Cumin seeds, 6 to 8 Curry leaves, 2 tablespoon Broken cashews
Now add vegetables of your choice. Today, I have added green beans, carrots, capsicum, potato, tomato, and green peas. Saute for few seconds. I generally add veggies available in my pantry.
4 to 5 Green beans, 1 Bell pepper, 1 Potato, 1 Carrot, 1 Tomato, ½ cup Green peas
Add turmeric powder, hing (asafoetida), garam masala powder, and mix.
¼ teaspoon Asafoetida, ½ teaspoon Turmeric powder, 1 teaspoon Garam masala powder
Finally, add washed and soaked moong dal and broken wheat, salt, and 3 ½ to 4 cups of water.
½ cup Broken wheat, ½ cup Moong dal, ¾ teaspoon Salt, 3 ½ cups Water
Deglaze your IP by scrubbing the bottom using a spatula. Deglazing helps avoid burning and releases any food stuck at the bottom of the steel insert.
Press the CANCEL button. Secure the lid with the valve in sealing position.
You can cook in PORRIDGE mode by setting the timer for 13 minutes or PRESSURE COOK mode for 9 minutes.
Let the pressure release naturally for 10 minutes. Then release any remaining pressure. Give a good mix and taste test. If you want a thinner consistency, add hot water at this stage and mix.
Finally, add coriander leaves and sauteed green chilies (read above in pressure cooker method) and mix. Serve hot and enjoy.
2 tablespoon Cilantro