Instant Pot® Khichdi recipe
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Ingredients
- 1 cup brown basmati rice ½ cup whole green mung beans ¼ cup split yellow dal 1 ½ teaspoons cumin seeds 1 ½ teaspoons brown mustard seeds 8 tablespoons ghee, divided 1 shallot, sliced 1 tablespoon minced fresh ginger root 1 tablespoon goda masala 1 teaspoon ground turmeric 1 teaspoon ground black pepper ½ teaspoon salt 6 cups water
Nutrition Info
- 351.4 caloriescarbohydrate: 40.2 gcholesterol: 43.7 mgfat: 18.6 gfiber: 4.6 gprotein: 9.1 gsaturatedFat: 10.7 gservingSize: -sodium: 206.2 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Khichdi
Directions
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Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to the rice and mung beans to soak for 15 minutes. Drain and set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute cumin and mustard seeds in 2 tablespoons ghee until fragrant, about 2 minutes. Add shallot and ginger and cook until shallot is tender and translucent, about 5 minutes. Add the drained rice and legumes, stir to combine. Turn off Saute function.
Stir in goda masala, turmeric, pepper, and salt. Add water, stir well. Close and lock the lid. Select high pressure and set timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon of remaining ghee.