Press saute button and add oil, when oil is hot add cumin seeds and crushed cloves. When the seeds start to sizzle, add asfoetida/hing (optional) chopped chilies, chopped garlic cloves, and ginger. Stir again. Add chopped onions and saute until it is translucent. Then add chopped tomatoes and saute well. 1 tomato, ½ inch ginger, 1 green chili, ½ inch cinnamon sticks, ½ teaspoon cumin seeds, 2 Garlic cloves, 1 Onion, 4 clove spice, 1 tablespoon coconut oil, ¼ teaspoon Asfoetida / Hing
Add turmeric powder, red chili powder, and garam masala. Continue to stir.
½ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon Garam masala powder
Add salt and frozen peas. Mix well. Later add the soaked (and drained) masoor dal and dalia. Add water. Stir well get an even nix.
1 cup craked wheat, 1 cup red lentils, ¼ cup frozen peas, Salt to taste, 5½ cup water
Close the instant pot and press the pressure cook button on high for 5 minutes. With the pressure valve in the sealing position. At the end of 5 minutes, let the pressure release naturally.
Open the lid and add chopped cilantro and drizzle lemon juice for extra flavor. Serve dalia khichdi warm.
Cilantro for garnish