Millet and Quinoa Bisibelabath in instant pot.

Ingredients:

6 hours or over night soaked millets ( Foxtail)- 1cup

Quinoa- 1/2 cup (wash at least 2 times to reduce the bitterness)

Toor Dal - 1 cup 

Tamarind pulp- 1-1 1/2 Tbsp

Diced onions- 1/2 cup 

Diced carrots- 1/2 cup

Chopped beans- 1/2 cup

Frozen Peas - 1/2 cup

Diced tomatoes- 1/2 cup

Diced Beera and Sora - 3/4 cup

Chopped green chilies- 1 Tbsp

Curry leaves -few

Cilantro- little 

Turmeric- 1/2 tsp

Oil -2Tbsp

 Cumin Seeds -1Tbsp

Besibela masala powder-3-4 Tbsp

Hing(Asaphoetida)-1/2 tsp.

Salt - 1 tsp. or to taste 

Water- 3 1/2-4 cups 

Method:

Turn the instant pot to sauté mode. Place the oil and wait until it becomes hot, add cumin seeds, curry leaves and hing. Add onions, green chilies sauté for a minute or two, add toor dal and sauté together for 3-4 minutes. Add remaining vegetables, millets, quinoa, tamarind pulp, besibela masala powder, turmeric and salt, mix well and add 3 1/2-4 cups water or until 1/2 “ more  level. If someone like more liquidy, add 1 more cup of water. Check the salt and cover the lid and change from sauté mode to pressure cook ( make sure pressure valve is closed) and cook for 15 minutes. Once pressure relieves naturally, open the lid add cilantro and cashews mix well and serve hot, with papadams.