Chandra Ram’s Spring Vegetable Kitcheree

1 cup (250 mL) white basmati rice

1 cup (250 mL) mixed dried lentils (masoor or toor dal)

3 cups (750 mL) water, divided

2 tablespoons (30 mL) coconut oil or vegetable oil

2 tablespoons (30 mL) minced ginger

2 tablespoons (30 mL) minced garlic

1 teaspoon (5 mL) cumin seeds

1 teaspoon (5 mL) ground coriander

2 teaspoons (10 mL) kosher salt

2 cups (500 mL) green peas, thawed if frozen

4 cups (1 L) chopped spinach

1 pound (500 g) asparagus, trimmed and thinly sliced

2 tablespoons (30 mL) grated lemon zest

1/4 cup (60 mL) minced fresh herbs (mint, dill, basil, or parsley)

P R E P  5   M I N

S A U T É  3   M I N

M A N U A L  3   M I N

R E L E A S E  N A T U R A L / Q U I C K

T O T A L  3 0   M I N    ( P L U S   2 0   M I N    T O   S O A K )

1. Place the rice and lentils in a medium bowl and cover with 2 cups (500 mL) water. Let stand for 20 minutes, then drain and rinse.
2. Using the Sauté function on High, heat the oil in the inner pot for about 1 minute, until shimmering. Add the ginger, garlic, cumin seeds and coriander; cook, stirring, for about 1 minute, until fragrant. Add the rice, lentils and salt. Stir in the remaining 1 cup (250 mL) water and secure the lid. Cook on high pressure for 3 minutes.
3. Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
4. Remove the lid and stir in the peas, spinach, asparagus and lemon zest. Secure the lid again and let the vegetables steam in the residual heat for 3 minutes. Transfer the kitcheree to a serving bowl and garnish with the herbs; serve.