Wash and soak moong dal for 15 – 30 minutes. If you do not have time, wash it before beginning the prep work for khichdi.
Chop vegetables and keep aside.
Plug the instant pot, press saute mode and make sure the heat level is on ‘more’.
Heat oil in the instant pot container, add cumin seeds and curry leaves.
When seeds change color, add onions and saute until soft.
Next goes in ginger garlic paste, green chilies, potatoes and saute until raw ginger smell dissipates.
Add beans, carrots, broccoli, spinach, tomatoes and, saute until spinach wilts and tomatoes are soft.
Add turmeric, moong dal and saute for a minute.
Throw in oats, salt and mix well.
Pour water, stir, sprinkle chopped cilantro, little bit of roasted coriander powder or garam masala (if using).
Press ‘Cancel’ to stop saute mode. Close the lid, set the vent to sealing.
Cook on high pressure, 3 minutes manual and do a natural pressure release (npr) – press manual/pressure cook, make sure the pressure is high, adjust time to 3 minutes. This step of cooking will take 10-13 minutes. Once the cooking is done, let the pressure release natural, or open after 10 -15 minutes.
Open the lid, serve hot with some pickle and chips. Khichdi was spicy hence I served with just chips, lemon wedges on the side and some yogurt.