Ingredients:–

• 1 cup of Mung dal (you can use mung dal with the skin intact)
• 2 cups of Hulled millet (bought on amazon)
• 1/2 a medium sized cabbage
• 4-5 medium sized potatoes
• 2 medium sized purple onions
• 1-2 cups of frozen green peas
• 1 tsp turmeric
• 1 tsp coriander powder
• 1.5 tsp Garam masala
• Juice of 1 lime or lemon
• 1 tbsp of cumin seeds for tempering
• Salt to taste
• Chilli powder to your preference
• Cilantro for garnish
• You can also added chopped spinach at the end

Process:-

• Dry roast the mung dal till you get a nice aroma from it, wash and set aside
• Wash and soak the millet and set aside
• Roughly chop the cabbage, finely chopped the onions, cut the potatoes into cube size
• In the instant pot, in the saute mode dry roast the cumin seeds, then add onion, Hing and saute for 4-5 mins. Add a tsp of water at a time to ensure the onion does not get burnt
• Then add the rest of the veggies, dal, millet, spices and saute everything for 4-5 mins
• Add water about 1 inch above the contents of the kichari.
• Switch off the saute mode and then pressure cook for 6-7 mins.
• Add the lemon/lime juice and cilantro after the kichari is cooked.

Enjoy this yummy kichari with some homemade soy yogurt and your steamed kale/balsamic vinegar