• Soak the basmati rice for 30 minutes. Drain and rinse well before using.
  1 cup basmati rice
• Dry roast the moong dal on medium flame until fragrant, about 4-5 minutes. Remove and set aside. (This part is optional)
  1 cup yellow lentil
• Turn on the Instant Pot and press saute.
• As it heats up, add vegan ghee and wait a couple of minutes for it to melt.
  2 tablespoon vegan ghee
• Add cumin seeds. As they start to sizzle, add cloves, cardamom, bay leaf, and cinnamon. Fry for 30 seconds.
  1 inch cinnamon, 2 green cardamom, 3 cloves, ½ teaspoon cumin seeds, 1 bay leaf
• Add chopped ginger, green chilies, and tomatoes. Cook until the tomatoes are soft.
  ½ teaspoon ginger, 1 green chili, 1 tomato
• Add the spices, mixed vegetables, and salt. Mix well.
  1 ½ cup mixed vegetables, 1 potato, ¼ teaspoon turmeric powder, ¾ teaspoon red chili powder, salt to taste
• Add the soaked and drained rice and roasted moong dal with 5 cups of water.
• Close the lid, seal the valve, and set to Manual/Pressure Cook for 8-10 minutes at high pressure.
• Once the timer goes off, use the natural pressure release for 10-12 minutes before releasing any remaining pressure using the quick release method.
• Open the lid carefully, fluff the khichdi with a fork, and serve hot.

Stovetop pressure cooker method

• If you don't have an electronic pressure cooker like an Instant Pot, you can still make this Bengali khichdi in a stove pressure cooker.
• Follow the above-mentioned steps but adjust the cooking time to 3-4 whistles over medium heat.

How to make in a regular pot

• To make this khichdi on the stovetop, follow all the steps until adding rice and dal with water.
• Bring it to a boil, cover, and cook for 20 -25 minutes over low heat or until the rice and dal are fully cooked and have absorbed all the water. Add more water for your desired consistency.
• Once cooked, let it rest for 5 minutes before fluffing with a fork and serving.