Step 1

Assemble the jar: Layer the rice and lentils.

Step 2

Toast the cumin seeds and cloves on stove top over medium heat until cumin seeds change color slightly. This step is optional. Toasted cumin seeds add a deeper tastier flavor. Cool completely.

Step 3

Add toasted cumin, cloves, rest of the spices to small ziplock bag and add to the jar. Close the lid. Store for upto 3 months.

Step 4

Instructions to make the khichdi On the jar: Wash the lentils and rice, (optional).

Step 5

To the Instant pot, Add 3.5 to 4 cups water (depends on your preference of consistency of the stew), washed lentils & rice, spice bag contents, 3/4 to 1 tsp salt and 1 tomato finely chopped. Add upto 2 cups of chopped vegetables and mix in. Close the lid and cook on hi pressure for 2-4 minutes (4 for indian khichdi style mash consistency). For a regular rice and dal style kitchari, pressure cook on Low pressure for 3 mins. Release the pressure after 5 mins. Fluff lightly.(For Saucepan, add 5 cups of water instead of 3.5 and the rest of the ingredients as above. Cover partially and cook for 22 minutes, then check the consistency and doneness and continue to cook more until done.).

Step 6

Garnish with cilantro, lemon juice and pepper flakes and serve as is or with chutneys, or papadums/crackers.

Step 7

To make directly: Assemble the ingredients. Heat 1 tsp oil on saute in IP, or saucepan on medium. Add the cumin seeds and cloves and cook until fragrant. Add bay leaves, turmeric and garam masala and mix for a few seconds. Add the rest of the ingredients, water, salt and cook as step 5.