When I was a kid growing up, whenever I was sick or it was just one of those cold days, khichdi would be on the menu.
I think, for most desi kids, it was khichdi over chicken noodle soup – always.
In India there are so many different ways to cook this dish depending on your family.
My mom would add potatoes or peas to hers, and the consistency was more of a rice dish than a porridge…TBH… I wasn’t really a fan of my mom’s (sorry mom), unless it was served with a dungri (onion) salad, achar (pickle) and yogurt.
This dish is super easy to make, especially in an Instant pot because there are minimal ingredients and an easy cook prep.
Khichdi has become super popular lately, especially with Ayurveda on the rise. Its great for the digestive system and is loaded with antioxidants, filling, yet healthy carbs and is just plain delicious.
Have you had khichdi before? How do you make yours?
Instant Pot Khichadi
- 1 cup basmati rice soaked for 15-30 minutes
- ½ cup moong dal yellow lentils, soaked for 15-30 minutes
- 2 tbsps. ghee or canola oil
- 1 ½ tsps. cumin seeds
- 2 tsp. turmeric
- 1 tbsp. freshly grated ginger
- 4 cloves of garlic sliced
- 1 onion sliced into half moons
- 6 cups water
- Salt to taste
- Soak the basmati rice and moong dal in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté́ button on the instant pot and add the ghee or oil. Allow it a minute to heat up, then add cumin seeds and onions. Sautee until the onions are soft. Then add garlic and ginger and continue to sauté for 1-2 minutes or until fragrant.
- Add the 6 cups of water, salt (you will need more than you think – about a tablespoon +) and turmeric.
- Close the lid and change to “manual” and cook for 20 minutes at high pressure.
- Naturally release pressure for 20 minutes. Open the valve to release any remaining pressure.
- Serve with a salt, onions and chaat masala or a chili garlic oil.