Directions

1. Soak quinoa, basmati rice, yellow lentils, and red lentils in water for 30 minutes. Drain. Rinse well.
2. Set pressure cooker to "sear", add coconut oil, and press "start/stop". When hot, add turmeric and cook until turmeric lightly browns. Add curry leaves, ginger, and minced chili. Cook until fragrant.
3. Add drained, rinsed quinoa, basmati rice, yellow lentils, red lentils, cauliflower, fennel, and water.
4. Close and lock lid, set pressure cooker to "multi grain", adjust time to 10 minutes, and press "start/stop".
5. When done, natural release for 10 minutes, then do a quick release to make sure all pressure is released before opening lid.
6. Carefully open lid. Check seasoning and drizzle with olive oil. Garnish with cilantro and basil.