Instant Pot Khichdi
Instant Pot Khichdi - One pot Indian comfort food made with lentils, rice, vegetables and spices.
Servings: 4
Ingredients
Khichdi Ingredients:
- 1 cup white rice ( I used basmati rice)
- ½ cup toor dal
- ½ cup moong dal
- 1 medium onion, chopped
- 1 large tomato, diced
- 2 green chili finely chopped or to taste
- 2 tsp chopped ginger
- 2 tsp minced garlic
- 2 -3 cups vegetables like green beas, carrot, green peas and potato diced keep it bigger pieces
- 1 tsp turmeric
- 1 tsp coriander powder
- ¾ tsp Kashmiri red chili powder (mild)
- 2 bay leaf
- ½ inch cinnamon stick
- 3 cloves
- 1 tsp black pepper corns
- 1 tsp cumin
- 1 tbsp ghee
- 1.5 tbsp oil
- 6 cups water
- salt to taste
- chopped coriander leaves, handful
Ingredients for Garlic Pickle-
- 1.5 heads garlic
- 1 tbsp oil
- 1 tsp sesame oil
- 5 fenugreek seeds (optional)
- 1.5 tsp kashmiri red chili powder
- ½ tsp lemon juice
- salt to taste
Instructions
Instant Pot Khichdi -
- Wash rice and dal under cold tap water, about two to three times. Drain the water and set aside.
- Press saute mode and add oil and ghee to the instant pot. Once the oil gets hot add cumin seeds, black pepper corns and whole spices. Saute for 30 seconds.
- Add the chopped onion and green chili cook till onion turn soft. About 3 minutes. Add the ginger and garlic and cook till raw smell goes away, about a minute.
- Now add in the chopped tomato and cook for a minute. Add all the spices and salt and saute for a minute.
- Add the veggies and coat them with the spice mixture and cook for a minute.
- Add the drained rice and dal and give a mix. Finally add water and mix it well. Taste the water and adjust the salt or spice if required.
- Cancel the saute mode, close the lid and adjust the vent to the sealing position. Pressure cook on high for 8 to 9 minutes. After the instant pot beeps, wait for 5 minutes before you release the rest of the pressure.
- Mix the khichdi and add some chopped coriander leaves. Khichdi thickens as it cools, if serving later add some hot water to bring the khichdi to consistency you like.
Pressure Cooker Khichdi-
- Follow the same instructions as in instant pot and pressure cook the khichdi for 5 whistles.
- Wait for the pressure to release naturally. Mix and garnish with coriander leaves.
Garlic Pickle -
- To a mortar add pods of garlic few at a time. Slightly smash them, and remove the skin. Do with rest of the garlic pods and mash them all till they become small pieces.
- Heat oil and add mustard seeds. Let the mustard pop and add 5 fenugreek seeds (optional). Add the garlic and saute on low flame.
- When the garlic starts getting little brown add the salt and kashmiri red chili powder.
- Cook for another five minutes and turn off the stove. After it cools add the lemon juice.
- Serve the garlic pickle with khichdi, dal or curd rice. Stays fresh at room temperature for 5 days and up to two weeks in the refrigerator.
Notes
Khichdi thickens as it cools, if required add some hot water.
Cook the khichdi for 8-9 minutes for not so mushy khichdi. If you like it very soft, add another 2 minutes of cooking.