Instant Pot Khichdi

Instant Pot Khichdi
  • PREP TIME
    10 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    6 People
  • VIEWS
    12

Discover the comforting embrace of Khichdi, a symphony of lentils, rice, and aromatic spices, pressure-cooked to creamy perfection in your Instant Pot. This nourishing one-pot wonder, infused with the distinctive flavors of goda masala, offers a delightful and easily digestible culinary experience, perfect for a light meal or a gentle cleanse.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    44 mg
  • Fiber
    5 g
  • Protein
    9 g
  • Saturated Fat
    11 g
  • Sodium
    206 mg
  • Sugar
    3 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Base: Rinse the brown basmati rice and whole green mung beans together. Submerge them in water and let them soak for 15 minutes. Subsequently, rinse the split yellow dal and add it to the rice and mung beans, allowing them to soak together for another 15 minutes. Drain thoroughly and set aside. (Total soak time: 30 minutes)

02

Step

Sauté Aromatics: Turn on your Instant Pot and select the 'Sauté' function. Add 2 tablespoons of ghee. Once hot, introduce the cumin seeds and brown mustard seeds. Sauté until they release their fragrant aroma, approximately 2 minutes. Introduce the sliced shallot and minced ginger; cook until the shallot softens and turns translucent, about 5 minutes.

03

Step

Combine and Cook: Add the drained rice and legumes to the Instant Pot; stir to combine with the aromatic base. Turn off the 'Sauté' function.

04

Step

Spice Infusion: Stir in the goda masala, turmeric, black pepper, and salt, ensuring even distribution. Add the water; stir well to incorporate all ingredients.

05

Step

Pressure Cook: Close and lock the Instant Pot lid. Select 'High Pressure' and set the timer for 18 minutes, adhering to the manufacturer's instructions. Allow the Instant Pot to naturally build pressure, which may take between 10 to 15 minutes.

06

Step

Natural Pressure Release: Allow the pressure to release naturally for 15 minutes. Manually release any remaining pressure, this should take around 5 to 10 minutes.

07

Step

Serve: Gently stir the Khichdi and divide it amongst 6 bowls. Crown each serving with 1 tablespoon of the remaining ghee before serving.

For a richer flavor, consider toasting the rice and lentils in the ghee for a few minutes before adding the water.
Adjust the amount of goda masala according to your taste preference. If you don't have goda masala, you can substitute it with a blend of coconut flakes, coriander seeds, cumin seeds, and red chilies, ground to a fine powder.
Ghee adds a traditional richness, but coconut oil or vegetable oil can be used as a substitute for a vegan option.
Khichdi thickens as it cools. If you prefer a thinner consistency, add a little more water after cooking.

Buddy Oreilly

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 4 Ratings)
Total Reviews: (6)
  • Kian Gusikowski

    Next time I'll reduce the salt a bit, but overall a fantastic recipe.

  • Rosalind Senger

    The natural pressure release is key for the perfect texture.

  • Naomie Windler

    This recipe is a lifesaver! So easy and flavorful.

  • Rosalyn Price

    I didn't have brown basmati rice, so I used regular basmati. It was still delicious!

  • Evan Wilderman

    I added some vegetables like peas and carrots, and it turned out great!

  • Helmer Bruen

    The goda masala really makes this khichdi special. Will definitely make again!

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