Instant Pot Khichdi

Name: Instant Pot Khichdi
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 cup Basmati Rice (washed (125ml); 1/2 cup Split Yellow Lentils (Moong Dal) (washed (125ml); 1 tablespoon Ghee (plus more for topping, or oil for vegan); 1 teaspoon Cumin seeds (Jeera); 1/8 teaspoon Asafoetida (Hing) (optional, skip for gluten-free); 4 cups Water; 1 teaspoon Salt (adjust to taste); 1/2 teaspoon Ground Turmeric (Haldi powder); Cilantro leaves (chopped, to garnish)

4 servings

servings

5 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

1/2 cup Basmati Rice (washed (125ml)

1/2 cup Split Yellow Lentils (Moong Dal) (washed (125ml)

1 tablespoon Ghee (plus more for topping, or oil for vegan)

1 teaspoon Cumin seeds (Jeera)

1/8 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)

4 cups Water

1 teaspoon Salt (adjust to taste)

1/2 teaspoon Ground Turmeric (Haldi powder)

Cilantro leaves (chopped, to garnish)

Directions

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

Heat the instant pot in sauté mode and add ghee in it. Add cumin seeds and asafoetida.

When the cumin seeds start to sizzle, add rice, moong dal and water. Add the salt and turmeric powder. Give it a stir. Then close lid with vent in sealing position.

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

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

Khichdi is ready to serve. Serve in bowls topped with a dollop of ghee, along with a side of papad and pickle.

Stovetop Pressure Cooker Method

Follow the same steps as above and cook for 3-4 whistles on medium flame. Let the pressure release naturally.

Nutrition

Serving Size

311 g

Calories

232 kcal

Total Fat

6.92 g

Saturated Fat

3.805 g

Unsaturated Fat

Trans Fat

Cholesterol

11 mg

Sodium

886 mg

Total Carbohydrate

35.13 g

Dietary Fiber

3.8 g

Total Sugars

1.33 g

Protein

8.52 g