Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Basmati Rice (washed (125ml))
  • 1/2 cup Split Yellow Lentils (Moong Dal) (washed (125ml))
  • 1 tablespoon Ghee (plus more for topping, or oil for vegan)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/8 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
  • 4 cups Water
  • 1 teaspoon Salt (adjust to taste)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • Cilantro leaves (chopped, to garnish)

Instruction

  • Add basmati rice and moong dal to a bowl and rinse with water a few times till the water runs clear.
  • Heat the instant pot in sauté mode and add ghee in it. Add cumin seeds and asafoetida.
  • When the cumin seeds start to sizzle, add rice, moong dal and water. Add the salt and turmeric powder. Give it a stir. Then close lid with vent in sealing position. 
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 6 minutes.
  • When the instant pot beeps, let the pressure release naturally (NPR).
  • Khichdi is ready to serve. Serve in bowls topped with a dollop of ghee, along with a side of papad and pickle.