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Instant Pot Khichdi

Instant Pot Khichadi

A savory rice and lentil porridge – the Indian version of “chicken noodle soup.” Its food for the soul.

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This dish is customizable with ingredients – you can add chilies, veggies or even use different grains or lentils. You can also adjust the thickness by adding water. We like a porridge consistency, kind of close to grits or polenta so we add in about a cup more of water once it is cooked. Before reheating you can add more water in to make it the consistency you want the next day.