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Kitchari with Cumin Seeds Pressure Cooker

Kitchari With Cumin Seeds Pressure Cooker
Ingredients
SERVES 4 – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure
Serve it with a dollop of plain Greek yogurt on top or a pat of butter or ghee swirled in, sprinkled with chopped cilantro if you happen to have some, and/or lemon or lime wedges and warm chapati or flour tortillas.
- 2 to 3 tablespoons ghee or neutral-tasting oil
- 1 heaping teaspoon white cumin seeds
- 1 cup split moong dal, rinsed and picked over for stones and debris
- 1 cup basmati rice, rinsed until the water runs clear
- 7 cups water
- few pinches salt, plus more to taste.
- about 2 to 3 cups mixed vegetables, cut into small, even-sized chunks, such as carrot and red potato (a favorite); or cauliflower, green beans, and peas; or zucchini and green bell pepper
- 1 bunch fresh spinach, rinsed well, leaves separated, thick stems discarded, and leaves cut across into thick ribbons
Method
- In a 6- to 8-quart pressure cooker, heat the ghee over medium-high heat until very hot
- Add the cumin seeds and cook just until they start to pop and sputter; let sizzle for a few seconds
- Add the rice and dal into the pot, stirring to coat with the ghee
- Add the water and salt
- Bring to a boil
- Stir and skim off any froth with a large spoon
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 15 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- At time, if the pressure is not all released, open the valve
- Be careful of the steam as you remove the lid
- If the kitchari is too thick, add about 1 cup boiling water to thin
- The porridge should be like thin oatmeal in consistency
- Add the vegetables and spinach and stir
- Simmer, uncovered, over low heat until the vegetables are tender, but not mushy, about 10 minutes
- The smaller you chop the vegetables, the faster they will cook
- Taste for salt
- Stir once
- Serve in deep bowls
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