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Instant Pot Khichdi

Warm and comforting, Instant Pot Khichdi blends rice and lentils into a creamy, flavorful dish that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup basmati rice
  • 1/2 cup moong dal split yellow lentils
  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2 tablespoons ghee or oil
  • 4 cups water
  • Salt to taste
  • Optional: chopped vegetables carrot, peas, etc.

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Cutting board and knife

Method
 

  1. Rinse the basmati rice and moong dal under cold water until the water runs clear.
  2. Turn your Instant Pot to the sauté function and heat the ghee or oil.
  3. Add cumin seeds and let them sizzle before adding chopped onions.
  4. Sauté the onions until they are golden brown.
  5. Stir in the ginger-garlic paste and cook for about a minute until fragrant.
  6. Add the chopped tomatoes, turmeric, and garam masala, and cook until the tomatoes soften.
  7. Stir in the rinsed rice and dal, followed by the water.
  8. Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes.
  9. After the cooking time, do a natural pressure release for 5 minutes, followed by a quick release.
  10. Open the lid, stir the khichdi, and adjust salt to taste.

Notes

For an extra layer of flavor, add a squeeze of lemon juice just before serving.