Step 1

Heat up the instant pot, put on sauté mode for 5 mins. Once it heats up it will say hot on the screen.

Step 2

Add the oil, followed by all the whole spices, bay leaf, cumin seeds, dried red chilies, peanuts and cinnamon stick, cook for 1 min.

Step 3

Next add the onions, and cook for 1-2 mins, followed by adding in the Green pigeon peas, toor dal and rice.

Step 4

Add all your spices and seasonings, stir everything until it’s well combined. Add the water, out the lid on the Instant pot and close the valve. Press cancel on the screen and press pressure cook and arrange the cook time for 7 mins.

Step 5

Once it’s cooked, you’ll see the valve go down (natural release) and you can garnish with cilantro and enjoy with chaas.

Step 6

In a bowl, mix the yogurt, water, salt and chaat masala, whisk everything together until you have a lump free mixture.

Step 7

In a small pot, heat up the ghee on medium heat. Add the mustard seeds, garlic, green chilies and curry leaves. Cook for 1 min and turn off the heat.

Step 8

Next add Chaas into the pot and mix in the cilantro. Stir and serve over the khichdi. Enjoy!