The first step is soaking. Soak the Ancient Harvest Organic Quinoa and pink lentils in separate bowls for about 30 minutes. Drain the water and keep it aside for now.
Turn on the Instant Pot in saute mode. Add Pure Blends™ Plant-Based Butter and once it melts temper cumin seeds.
After 10 seconds, add minced ginger and garlic along with chopped jalapeno and onions. Saute till the onions turn translucent.
Then add these veggies - carrots, beans, green pigeon peas, spinach and bell pepper. Continue to saute for a minute.
Drain the quinoa and lentils, then transfer it to the IP.
Add spices like turmeric powder, paprika, curry powder, roasted cumin powder and salt. Add water and stir it all together.
Close the pot. Select Manual mode and place the pressure valve in sealing position. Cook on high pressure for 6 minutes. Release pressure naturally for 7 minutes and then do a quick pressure release.
Open the lid, garnish with chopped cilantro and lemon juice.
Transfer it to a serving bowl, top it with Saffron Road ® Chickpeas for that extra crunch and flavor and serve this delicious Quinoa & Chickpeas Khichadi immediately.