Pressure Cooker Spinach & Carrot Toor Dal Khichdi

Thoroughly rinse 1/2 cup toor dal and 1/2 cup basmati rice together under cold water until the water runs clear. Drain and set aside.

Dice 1 cup yellow onion and 1 cup carrots. Roughly chop 2 cups of fresh spinach.

Turn your pressure cooker or Instant Pot to the saute function and heat 1 tablespoon of ghee or olive oil. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant.

Add the diced onions to the pressure cooker and saute for 2 minutes until they begin to soften. Stir in the diced carrots, 1/2 teaspoon turmeric powder, and 1 teaspoon salt, cooking for another minute.

Add the chopped spinach, stirring briefly until it begins to wilt. Then, add the rinsed dal and rice mixture along with 3 1/2 cups of water. Stir well, scraping the bottom of the pot to ensure nothing is stuck.

Secure the pressure cooker lid. Cook on high pressure for 10 minutes (or 3-4 whistles on a stovetop pressure cooker).

Allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure. Stir the khichdi vigorously to slightly mash the lentils and rice together. Serve hot.