Instant Pot Vegetable Khichadi

1. Set IP to saute mode(less or normal pressure).

2. Add oil, cumin seeds, curry leaves,diced onions.

3. Add ginger, garlic.

4. After onions turn translucent, add methi leaves, potatoes, peas.

5. Add all spice powder.

6. Add rice and dals and engh water.

7. Add salt.

8. Set IP to steam mode for 12 minutes. Close lid and set knob to sealing.

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Nutrient	Quantity
Total fats	16.5452 g
Protein	31.5695 g
Carbohydrates	188.2684 g
Energy	961.6292 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7549 g
Water	1034.731 g
Aspartic acid	3.7882 g
Calcium, Ca	445.9635 mg
Lutein + zeaxanthin	6779.393 g
Fiber, total dietary	35.3193 g
Fatty acids, total saturated 22:0	0.0007 g
Fatty acids, total trans-polyenoic 13:0	0.0004 g
Carotene, beta	4318.002 g
Niacin	16.99 mg
Vitamin A, RAE	397.8245 g
Fatty acids, total trans-polyenoic	0.0014 g
Arginine	1.7208 g
Riboflavin	1.2522 mg
Tocopherol, beta	0.0587 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0514 g
Fatty acids, total saturated 20:1	0.02 g
Glutamic acid	4.5624 g
Sodium, Na	114.33 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0112 g
Total lipid (fat)	16.5452 g
Manganese, Mn	6.4342 mg
Fructose	14.9899 g
Proline	1.2536 g
Fatty acids, total saturated 16:0	1.8818 g
Fatty acids, total saturated 8:0	0.302 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3417 g
Sucrose	5.3181 g
Choline, total	197.6718 mg
Sugars, total	39.0122 g
Serine	1.6414 g
Fatty acids, total saturated 10:0	0.3597 g
Fatty acids, total saturated 18:0	0.4288 g
Vitamin B-6	2.2836 mg
Selenium, Se	30.8538 g
Ash	9.1527 g
Tocotrienol, delta	0.0832 mg
Fatty acids, total saturated 18:1 undifferentiated	2.904 g
Pantothenic acid	4.2056 mg
Phenylalanine	1.308 g
Copper, Cu	1.2106 mg
Betaine	1.1165 mg
Thiamin	1.6975 mg
Methionine	0.4772 g
Iron, Fe	14.9043 mg
Carbohydrate, by difference	188.2684 g
Phosphorus, P	875.2115 mg
Folate, total	398.2805 g
Tocopherol, gamma	0.3096 mg
Lycopene	0.2835 g
Alanine	1.5337 g
Valine	1.7045 g
Fatty acids, total saturated 18:2 undifferentiated	2.1415 g
Glycine	1.2559 g
Carotene, alpha	739.775 g
Glucose (dextrose)	16.7049 g
Fatty acids, total saturated 14:0	1.5177 g
Zinc, Zn	5.7825 mg
Isoleucine	1.2216 g
Fatty acids, total saturated 12:0	4.2697 g
Fatty acids, total polyunsaturated	2.8968 g
Tocotrienol, gamma	1.8977 mg
Leucine	2.1718 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0014 g
Tocotrienol, alpha	0.6844 mg
Vitamin A, IU	7861.175 IU
Folate, DFE	398.2805 g
Tryptophan	0.3554 g
Vitamin C, total ascorbic acid	157.4911 mg
Phytosterols	23.1618 mg
Fatty acids, total polyunsaturated 16:1 c	0.0056 g
Fatty acids, total polyunsaturated 18:1 c	1.4837 g
Fatty acids, total saturated 20:0	0.0215 g
Tocotrienol, beta	0.1249 mg
Fatty acids, total saturated 6:0	0.0183 g
Starch	109.4076 g
Tyrosine	0.8958 g
Vitamin K (phylloquinone)	447.1824 g
Fatty acids, total saturated	8.8274 g
Histidine	0.6422 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0002 g
Fatty acids, total monounsaturated	2.9548 g
Threonine	1.2627 g
Folate, food	398.2805 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Fatty acids, total polyunsaturated 24:0	0.0236 g
Cryptoxanthin, beta	47.115 g
Vitamin E (alpha-tocopherol)	6.0698 mg
Fatty acids, total trans	0.0014 g
Magnesium, Mg	440.4075 mg
Lysine	1.4355 g
Potassium, K	2735.548 mg
Cystine	0.3345 g
Fluoride, F	190.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Ginger	1 piece	0	0	0
Turmeric powder	0.5 teaspoon	0	0	0
Toor dal	0.25 cup	0	0	0
Brown rice	0.75 cup	509.2125	105.7969	4.44
Onion	0.5 cup	32	7.472	0.08
Potato	3	0	0	0
Garam masala powder	0.25	0	0	0
Cumin powder	0.5 teaspoon	0	0	0
Cumin Seed	1 teaspoon	7.875	0.929	0.4677
Vegetable oil	2 teaspoons	78.1547	0	9.0667
Garlic Clove	1	0	0	0
chili powder	0.5 teaspoon	3.807	0.671	0.1928
green bean	10	310	69.7	2.2
pea	0.5 cup	20.58	3.6995	0.098
curry leaf	5	0	0	0
mung dal	0.5 cup	0	0	0
methi leaf	1	0	0	0