1tablespoonGhee (clarified butter)Plus more to drizzle on top
½teaspoonGinger paste or freshly grated or crushed
½teaspoonGarlic paste or freshly grated
½teaspoonRed chili powder
Prep: Take moong dal and quinoa in a colander and rinse under running cold water really well. Also, chop up the veggies and crush the ginger garlic (or use ready paste).
Turn on the instant pot with saute mode. Once hot add ghee and let it melt.
Add cumin seeds and let them sizzle. Add curry leaves and hing.
Immediately add onion and ginger garlic. Saute for 2-3 minutes or until the onion becomes soft and there is no more raw smell of ginger garlic.
Add carrot, peas, tomatoes, salt and spice powders (turmeric powder, red chili powder, coriander powder). Mix everything well.
Add rinsed moong dal, quinoa and water, stir.
Cover the instant pot with a lid (keep the valve to sealing position). Cancel the saute mode and pressure cook on manual (high pressure) for 5 minutes. Let it NPR (natural pressure release). Once the pin drops open the lid.
Give it a good stir, the texture should be mushy and thick runny. Keep in mind that as it cools, it will solidify and thicken even more.
To make it gluten-free, make sure to use the pure natural hing. Or simply skip it.To make it vegan, use oil instead of ghee.Not a fan of quinoa, but wants to include it in your diet? Reduce the amount of quinoa and increase the amount of dal. Or go with ¼ cup quinoa, ¼ cup rice and ½ cup lentils.Using moong dal or masoor dal or a combination of these two? Follow the same cooking time: 5 minutes.Using toor dal? Increase the pressure cooking to 7-8 minutes.Using stovetop Pressure Cooker: Cook on medium heat for 2-3 whistles. Let the pressure go down naturally.Reheating: Remove the required amount in a microwave-safe bowl, add a splash of water and reheat for a minute. Give it a good stir and again heat it until it is piping hot.