Instant Pot Khichdi (Rice and Lentil Porridge)
Instant Pot Khichdi (Rice and Lentil Porridge)
In many Indian households, this dish is often prepared for the very young, the sick, and the elderly - it’s thought to be easy on the stomach. Khichdi is prepared slightly differently depending on what region you’re from in India. Below is how my family makes this dish: with a few simple spices and plenty of ghee. This recipe is easily customizable, so feel free to add ginger, garlic, green chilies or more spices if you wish. You can also make this porridge as thick or as thin as you’d like. If you prefer a thinner consistency, just add more water at the end.
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Ingredients
- 1 cup basmati rice soaked for 15-30 minutes
- ½ cup small yellow lentils moong dal, soaked for 15-30 minutes
- 2 tablespoons ghee or oil of choice
- 1 ½ teaspoons cumin seeds
- 1 bay leaf
- 6 cups water
- 1 ½ teaspoons salt
- 1 teaspoon turmeric
- ⅛ teaspoon black pepper
- Ghee for serving
Instructions
- Soak the basmati rice and small yellow lentils (moong dal) in cold water for 15-30 minutes. Drain, rinse and set aside.
- Press the sauté button, then add the ghee or oil. Allow it a minute to heat up, then add cumin seeds and the bay leaf. When the cumin seeds turn brown, add the rice and lentils (moong dal) along with the 6 cups of water, salt and turmeric.
- Secure the lid, close the pressure valve and cook for 12 minutes at high pressure.
- Naturally release pressure for 20 minutes. Open the valve to release any remaining pressure.
- Serve each bowl with a spoonful of ghee and a pinch of salt.
Video
Notes
- This recipe is easily customizable, so feel free to add ginger, garlic, green chilies or more spices if you wish.
- You can make this porridge as thick or as thin as you’d like. If you prefer a thinner consistency, just add more water at the end. Also, if you are re-heating the khichdi the next day then you will need to thin it out as it thickens over time.
- I highly recommend topping your bowl with a spoonful of ghee and a pinch of salt before eating.
- *My original recipe (from my cookbook) called for a 20 minute cook time, however, I've found that it works just as well with a shorter cook time so I have updated the post.
Nutrition
Serving: 1servingCalories: 263kcalCarbohydrates: 43gProtein: 8gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 721mgPotassium: 63mgFiber: 3gSugar: 1gVitamin A: 40IUCalcium: 32mgIron: 2mg
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