Step 1

Turn the Instant Pot on saute mode and add the 5 cups of water.

Step 2

Wait for the water to boil.

Step 3

Add the first next seven ingredients (eggplant, potato, onion, tooriya, pigeon peas, cashews and peanuts).

Step 4

Let the water come to a boil again.

Step 5

Now add the turmeric, ginger, garlic, jalapeno, salt and blended cilantro to the pot.

Step 6

Add the rice, moong daal, and salt. Mix well.

Step 7

Let it continue to boil/cook while you make the tempered oil.

Step 8

Heat a small pot on the stove and add some oil to it.

Step 9

Once the oil is hot add the mustard seeds and wait for them to pop.

Step 10

Now add the chili peppers, cloves, and cinnamon stick.

Step 11

Lift the pot off of the stove and add the hing.

Step 12

WITH CAUTION, immediately add the oil to the Instant Pot.

Step 13

Mix the kichdi and now put the lid on the Instant Pot.

Step 14

Set the Instant Pot to 12 minutes, high pressure, and closed vent (no air should leak).

Step 15

Let the Instant Pot cool down completely.

Step 16

Open the Instant Pot, garnish with cilantro and chopped tomatoes.

Step 17

Add additional oil (trust me).

Step 18

Mix and serve hot!