¼ cup each quinoa, pearl barley, and cracked wheat (or millet)
½ cup split pigeon peas (toover dal)
2 tablespoons clarified butter or ghee
1 tablespoon olive oil
1 teaspoon black mustard seeds
Pinch of asafetida
½ teaspoon turmeric
½ teaspoon chili powder
3 whole cloves
One inch piece of cinnamon stick
7 to 10 curry leaves
1 inch piece of ginger, finely minced
1 jalapeno or serrano pepper (or to taste), finely diced
3 cups of water or more
1 teaspoon salt
Directions
Combine quinoa, barley, cracked wheat and pigeon peas and rinse in a two to three of changes of water. Let it soak in 2 ½ cups water for at least 30 minutes (soaking is optional).
In a medium Dutch oven or a soup pot, over medium-high heat, heat ghee and oil until it shimmers. Add mustard seeds and let it sizzle. Add curry leaves, all the dry spices and sauté until fragrant, for 30 seconds. Add the grain mixture along with water. Add green chili and ginger. Mix the contents of pot and season with salt. Add more water if necessary so that contents of pot are covered with water.
Turn the heat up and bring contents of pot to a boil. Reduce heat to low, cover the pot and simmer for 40 to 45 minutes or until all the liquid have absorbed and grains and dal are tender. Add more water if necessary.
To cook in an Instant Pot: Follow step 1. Set instant pot to saute setting. Once inner pot is hot, heat ghee and oil until it shimmers. Add mustard seeds and let it sizzle. Add curry leaves, all the dry spices and sauté until fragrant, for 30 seconds. Add the grain mixture along with water. Add green chili and ginger. Mix the contents of pot and season with salt. Add more water if necessary so that contents of pot are covered with water. Cover instant pot and set it to pressure cook for 20 minutes. For unsoaked grains and dal set for 30 minutes. Release steam once cooking is over and follow step 4.
Serve warm with plain chass (lassi) or vaghareli chass.
Recipe by Lovely Masala at http://www.lovelymasala.com/gujarati-khichdi/