Instant Pot Khichdi
Published March 24, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup petit yellow moong dal
- ½cup long-grain white rice
- 2tablespoons ghee, plus more melted ghee for drizzling
- 1small yellow onion, finely chopped (about ¾ cup)
- 1tablespoon finely chopped fresh ginger
- 1½teaspoons cumin seeds
- 1½teaspoons coriander seeds
- ½teaspoon ground turmeric
- 2small plum tomatoes, chopped
- Kosher salt
- Yogurt and cilantro, for serving
Nutritional analysis per serving (4 servings)
179 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 221 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine the dal and rice. Add water until covered.
- Step 2
Set the electric pressure cooker to sauté and melt 2 tablespoons ghee. Add the onion, ginger, cumin, coriander and turmeric to the pressure cooker and cook, stirring often, until the onion is translucent, about 5 minutes.
- Step 3
Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.
- Step 4
Drain the dal mixture and add it to the pressure cooker. Add 4 cups water, cover, and set the electric pressure cooker for 15 minutes on low pressure. It will take a couple of minutes for it to come to pressure.
- Step 5
When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.
- Step 6
Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.
Private Notes
Comments
It would be nice to have the instructions for the stovetop. Not everyone has a pressure cooker.
Perhaps clicking on a recipe with the words "Instant Pot" in the title isn't the best place to look. If you type "Khichdi" in the search bar, there appears to be a very solid Tejal Rao recipe for a stovetop version.
There r many ways to make Khichrdi and my recepie ends up looking like Pilaf more then a soggy lental. Its made on stove , quick and easy . Fry onions till golden, add whole black Pepper, cloves, stick of cinnamon quarter tsp cumin seeds fry & add enough water to soak the rice and split mong with skin on. Add presoaked rice &mong 1 cup each add salt& cook on very low heat...Enjoy with yogert..its our comfort food and easily digestable so given when convelesing. Can substitute water with broth.
I made this but with some modifications. I took the whole spices and added peppercorns and mustard seeds and fried them off in ghee. I fried it until the mustard seeds started burning me and then added that oil into my instant pot with my cooked onions and garlic/ginger. I also got the onion dark before adding the ginger and garlic paste (I wanted that depth of flavor from the onion but not burn my garlic). Amazing meal.
I have made this multiple times and absolutely love it! I use ground spices versus whole spices, and instead of water I use bone broth, which adds to the flavor and add additional protein. I do add spinach or some other green at the end and it is sooo good!
Enjoyed this the first time. Enjoyed it lots more after I altered the recipe to add ½ tsp mustard seed, let it pop, stir in ¼ tsp red chili powder, 1 small cinnamon stick, 2 green cardamom pods, 2 whole cloves, let them sauté a minute, add a sprig curry leaves after the tomatoes, and reduce the water to 3 cups.
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