Wash oats and dal few times. Soak till the veggies are chopped.

Add ghee to a pressure cooker and heat it. Add cumin and bay leaf. When the cumin splutters, add hing

Next fry onions until they turn pink or golden. Stir in the ginger and fry for a minute.

Add tomatoes, veggies, turmeric and salt. Fry until the tomatoes turn mushy.

Stir in red chili powder. Saute until the raw smell of chilli goes away.

Drain the oats and dal. Add them to the cooker.

Pour water. Give a good mix and check the salt. If needed add more.

Cover the lid and pressure cook on a medium heat for 2 to 3 whistles. I cook for 2 whistles. If cooking in a pot add more water as needed and cook until the dal turns soft.

Let the pressure go down. Open the lid and stir well.

Serve steel cut oats khichdi hot or warm topped with a tsp of ghee.

Press saute button on the IP. When it displays hot add ghee or oil.

Add cumin and bay leaf. Saute for 30 seconds and quickly add onions.

Fry for 2 mins and then add hing, ginger, tomatoes and salt.

Saute until the tomatoes break down and turn soft.

Saute veggies, turmeric and chilli powder for a minute.

Then add dal,steel cut oats and pout water.

Mix and taste the water. If needed add more salt.

Secure the insta pot lid and set the steam release handle to sealing.

Press the porridge button. It is set to 20 mins. You can also pressure cook on high for 10 mins.

Wait for the natural pressure release. When the pin drops, open and stir the steel cut oats.