
1. 1 cup rice + 1/2 cup quinoa but you can use just 1.5 cup rice.
2. Toor Dal- 1 cup
3.Onion- 1 small ( cut into small pieces)
4. Tomato- 1 (cut into small pieces)
5. Vegetables (carrot+potato+peas+beans)- 1 bowl
6. Tamarind- 1 lemon size ball or 1 tsp tamarind extract
7. Bisibelebath Powder – 4 tbsp
8. Turmeric powder- a pinch
9. Salt- to taste
10. a tiny piece of jaggery (optional)
To temper
Mustard Seeds- 1 tsp
Oil- 2 tbsp
Red chili- 3
curry leaves- a handful
METHOD
- Turn on the Saute mode on IP. Heat oil, add mustard seeds. Once that splutters add red chillies and onions. Fry until onion turns translucent.
- Add tomatoes and fry for a min and add all the veggies to this. Add bisibelebath powder, salt and tamarind extract.
- Turn off the saute mode by clicking on cancel.
- Add rice, quinoa, toor dal and 8 cups of water to this and mix well. Cover the lid and turn valve on ‘sealing’ mode. Pressure cook on ‘manual’ for 15 minutes minutes. Open it once the pressure is naturally released. Pour some ghee and enjoy.

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How did I miss this post. Looks yummm.. am yet to inaugarate it. Will try this for sure. Need the recipe for the masala powder too.
Start with rice/yogurt. Thank you! 🙂 Will get it from my mom and post.
Had my IP for more than 2 years :)) But today first time inaugurated to cook your recipe. Came out very well for my first try. Thank you for sharing.
That’s awesome! Glad you like it! Thank you for letting me know. 🙂
Hi,
Thanks for the recipe. I made it today, turned out yummy. But it got burned a layer at the bottom, any idea why it happened? Im a pretty new user of Instant pot :).
So glad you liked it. Did you switch it off after it’s done? Because it goes to ‘keep warm’ other wise and that might be the reason.
Great recipe, thanks for sharing the recipe with us.