Hearty Masālā Khichadi

Different combinations of legumes, grains, and seeds may be used to make khichadi. The heartiness in this version comes from the combination of brown rice, whole mung dāl, quinoa, and tuver/toor dāl (split pigeon peas), all packed with fiber and well-balanced plant protein. This recipe is perfectly suited for electric pressure cookers, since brown rice and whole mung dāl take much longer to cook on the stovetop. Serve with any khichadi accompaniments.