Instant Pot Khichdi

This khichdi Instant Pot recipe is a healthier yet flavorful take on the popular vegetarian Indian dish starring dal, mung beans, and brown rice.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 351 Calories

Ingredients

• 1 teaspoon ground black pepper
• 6 cups water
• 1 tablespoon minced fresh ginger root
• 1 teaspoon ground turmeric
• 1 cup brown basmati rice
• 1 shallot, sliced
• 1 tablespoon goda masala
• 0.5 teaspoon salt
• 1.5 teaspoons cumin seeds
• 0.5 cup whole green mung beans
• 0.25 cup split yellow dal
• 1.5 teaspoons brown mustard seeds
• 8 tablespoons ghee, divided

Recipe Instructions

Step 1

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 remaining ghee.

Step 2

Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

Step 3

Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.

Step 4

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.