Step 1

In a 6-quart or larger Instant Pot, press the saute button and let it get hot. Add the oil. Once hot, add the cumin seed and cook for 30 seconds. Add the onion, garlic, and ginger. Stirring occasionally, cook for 3 to 4 minutes.

Step 2

Next, add the spices and bay leaf. Stir and cook for 1 minute. Press cancel to end the saute.

Step 3

Add the vegetables, rice/quinoa, lentils, salt, and water. Stir very well.

Step 4

Twist the Instant Pot lid into the locked position, and set the valve to sealing. Press the manual/pressure cook button, and set it for 4 minutes at high pressure. It will take 10 to 15 minutes for the pressure to build, then the timer will begin. At the end of the 4 minutes, allow the pressure to release naturally for 5 minutes, then flip the valve to manually release the remaining pressure.

Step 5

Carefully remove the lid, and let the khichdi stand for a few minutes. Serve plain or with your favorite garnishes like cilantro, lime juice, or non-dairy yogurt.