Here is a Surati version of vaghareli kichdi. This recipe is made in an Instant Pot but mimics the taste of what is served at picnics or large gatherings. This Instant Pot Kichdi recipe has a combination of rice, lentils, spices, and vegetables slowly cooked to make one comforting Surati Gujarati meal.
Turn the Instant Pot on saute mode and add the 5 cups of water.
Wait for the water to boil.
Add the first next seven ingredients (eggplant, potato, onion, tooriya, pigeon peas, cashews and peanuts).
Let the water come to a boil again.
Now add the turmeric, ginger, garlic, jalapeno, salt and blended cilantro to the pot.
Add the rice, moong daal, and salt. Mix well.
Let it continue to boil/cook while you make the tempered oil.
TEMPERED OIL
Heat a small pot on the stove and add some oil to it.
Once the oil is hot add the mustard seeds and wait for them to pop.
Now add the chili peppers, cloves, and cinnamon stick.
Lift the pot off of the stove and add the hing.
WITH CAUTION, immediately add the oil to the Instant Pot.
Mix the kichdi and now put the lid on the Instant Pot.
Set the Instant Pot to 12 minutes, high pressure, and closed vent (no air should leak).
Let the Instant Pot cool down completely.
Open the Instant Pot, garnish with cilantro and chopped tomatoes.
Add additional oil (trust me).
Mix and serve hot!
Notes
Tempered Oil - can be added after fully cooking the kichdi or before closing the lid of the pressure cooker. It is a personal preference. I make it both ways, based on time.
Storing - refrigerate the cooked vaghareli kichdi for 3 days.
Reheating - Place in a microwave with a loose cover and heat until warmed through.
Picnic Flavor - Cook with peanut oil and use an extra portion when tempering the oil. This keeps the kichdi from turning into mush and gives it a shine that is commonly seen at picnics and gatherings.
How to Make ChaasCombine the following ingredients together and keep cool until ready to eat.