1cupsteel-cut oatsquick-cooking one (refer notes for the timing for the regular one) (I used the Bob's Red Mill quick-cooking one.)
1cupfrozen masoor dal
Set the Instant Pot in saute mode and when the display shows "HOT," add the oil.
After 30 seconds, add the cumin seeds and the cinnamon piece. Let the cumin seeds sizzle.
Then add the chopped onion. Mix and then add the chopped green chilies and ginger. Cook until the onions are soft or for about 3 to 4 minutes.
Now add in all the veggies - spinach, carrots, cabbage. Add the turmeric powder and salt. Mix well and turn off the Instant Pot by pressing the cancel button.
Add the rinsed steel-cut oats, followed by 3 cups of water. Now place the frozen dal and close the Instant Pot.
Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 5-minutes at high-pressure mode. When the cooking is complete, naturally release the pressure.
Carefully open the lid after releasing the pressure and mix the khichdi. It will be in a porridge consistency, and that's fine. As the khichdi cools down, it thickens.
Add a dollop of ghee and serve warm with pickle or raita or papad. I served mine with the leftover vathal kuzhambu.
Add veggies of your choice. Two to two and a half cups of mixed vegetables should do.
Adjust the salt and green chilies as per your preference. Instead of masoor dal, you can use toor dal or moong dal. I would recommend pre-cook the dal, especially if you are using toor dal, but then if you are using uncooked masoor or moong dal, increase your time to 7 to 8 minutes.
You can use rolled oats and, in that case, reduce the cooking time to 3 minutes (assuming that you are using frozen dal). If you are using the regular steel-cut oats (the non-quick-cooking version), cook the khichdi for 8 minutes. I won't recommend the flavored instant oats for this recipe.