Instant Pot Khichdi (Indian Rice & Lentils)

Ingredients

• 0.5 cup Basmati Rice (washed)
• 0.5 cup Split Yellow Lentils (Moong Dal) (washed)
• 1 tbsp Ghee (plus more for topping, or oil for vegan)
• 1 tsp Cumin seeds (Jeera)
• 0.125 tsp Asafoetida (Hing) (optional, skip for gluten-free)
• 4 cup Water
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Ground Turmeric (Haldi powder)
• Cilantro leaves (chopped, to garnish)

Steps

1. 1

   Add basmati rice and moong dal to a bowl and rinse with water a few times till the water runs clear.

2. 2

   Heat the instant pot in sauté mode and add ghee in it.

3. 3

   Add cumin seeds and asafoetida to the ghee.

4. 4

   When the cumin seeds start to sizzle, add the rinsed rice, moong dal, and 4 cups of water.

5. 5

   Add the salt and turmeric powder. Give it a stir.

6. 6

   Close the lid with the vent in the sealing position.

7. 7

   Change the instant pot setting to manual or pressure cook mode at high pressure for 6 minutes.

8. 8

   When the instant pot beeps, let the pressure release naturally (NPR).

9. 9

   Open the lid and serve in bowls topped with a dollop of ghee, along with a side of papad and pickle.

Notes

Consistency: Khichdi typically has a porridge-like consistency. If you like a dry or less mushy consistency, reduce water to 3 cups. Storage: Store leftovers for up to 2-3 days in the refrigerator in an airtight container. Reheating: Khichdi dries out when stored. Add a couple of tablespoons of water per serving before reheating in the microwave (1-2 minutes) or on the stovetop. Variations: You can add grated ginger, green chili peppers, or frozen vegetables along with the rice and dal. To make it vegan, use plant-based oil or vegan butter instead of ghee.

Nutrition per serving

• main
• vegetarian
• gluten-free option
• instant pot
• pressure cook
• indian
• comfort food
• kitchari