- ▢ 1 to 2 tablespoons ghee (clarified butter) or oil
- ▢ ¾ to 1 teaspoon cumin seeds
- ▢ 1 bay leaf or 1 sprig of curry leaves
- ▢ ¾ to 1 teaspoon ginger grated or ginger paste (1 inch piece)
- ▢ ¼ cup onion finely chopped (1 very small, optional)
- ▢ 1 green chili slit or ½ tsp red chili powder
- ▢ ½ cup tomatoes deseeded & fine chopped or pureed (1 medium)
- ▢ ¼ teaspoon turmeric
- ▢ ⅓ teaspoon salt (adjust to taste)
- ▢ ½ cup rice (any kind or quinoa, steel cut oats, millets)
- ▢ ½ cup moong dal (skinless petite yellow lentils) (or any other dal)
- ▢ 4 cups water (more to adjust, for porridge consistency)
- ▢ 1 pinch asafoetida (hing) (optional)
- ▢ 1 medium carrot cubed
- ▢ 8 french beans cut to 1 inch length
- ▢ 1 small potato cubed
- As soon as the ghee melts, add bay leaf and cumin seeds.
- ▢ When cumin begins to sizzle add onions & chopped chili.
- ▢ Saute until onions turn transparent. Next add in ginger, hing, tomatoes, all veggies & turmeric.
- ▢ Saute for 2 to 3 mins until tomatoes turn mushy.
- ▢ Add drained rice & lentils. Saute them for another 2 to 3 mins.
- ▢ Next add salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water.
- ▢ Add more salt if needed. Secure the lid & move the steam release handle to sealing.
- ▢ Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins.
- ▢ Once it is done, the instant pot beeps, then press cancel and switch off.
- ▢ Wait for a natural pressure release for 10 minutes & release the rest manually.
- ▢ When the float valve drops, open the lid & stir gently.
- ▢ If you like soupy khichdi, add some hot boiling water to bring to consistency you like. Saute for 1 minute if you prefer.
