Best 2 Instant Pot Khichdi Recipes

**Khichdi: A Wholesome and Comforting Indian Dish**

Khichdi is a comforting and wholesome Indian dish made with rice, lentils, and a variety of spices. It is a popular dish in many parts of the world, and there are many different variations of the recipe. This article provides two delicious instant pot khichdi recipes: a classic khichdi and a vegetable khichdi. Both recipes are easy to follow and can be made in under 30 minutes. The classic khichdi is a simple dish made with rice, lentils, and a few spices. The vegetable khichdi adds a variety of vegetables, such as carrots, peas, and potatoes, for a more flavorful and nutritious dish. Both recipes are perfect for a quick and easy meal that is packed with flavor and nutrition.

Here are our top 2 tried and tested recipes!

INSTANT POT® KHICHDI

Instant Pot® Khichdi image

Two types of legumes, brown basmati rice, and goda masala are cooked in an Instant Pot® for a traditionally flavored Indian classic. Goda masala is a coconut-based seasoning, which gives this dish a fragrant and tasty edge. Khichdi is easy to digest, so it is nice for detox or when you want something light. Leftovers warm up nicely with a touch of water. This is a simple recipe; some cooks like to add vegetables to the saute.

Provided by Buckwheat Queen

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 1h35m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup brown basmati rice
½ cup whole green mung beans
¼ cup split yellow dal
1 ½ teaspoons cumin seeds
1 ½ teaspoons brown mustard seeds
8 tablespoons ghee, divided
1 shallot, sliced
1 tablespoon minced fresh ginger root
1 tablespoon goda masala
1 teaspoon ground turmeric
1 teaspoon ground black pepper
½ teaspoon salt
6 cups water

Steps:

Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to the rice and mung beans to soak for 15 minutes. Drain and set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute cumin and mustard seeds in 2 tablespoons ghee until fragrant, about 2 minutes. Add shallot and ginger and cook until shallot is tender and translucent, about 5 minutes. Add the drained rice and legumes; stir to combine. Turn off Saute function.
Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon of remaining ghee.

Nutrition Facts : Calories 351.4 calories, Carbohydrate 40.2 g, Cholesterol 43.7 mg, Fat 18.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 10.7 g, Sodium 206.2 mg, Sugar 2.5 g

INSTANT POT KHICHDI

Instant Pot Khichdi image

Khichdi is a comforting and mild South Asian stew typically made with lentils and rice. This version is made with long-grain rice and yellow moong dal (or split mung beans), softened tomatoes and onion, then flavored with a cumin, coriander and turmeric, but each family has their own recipe. To bulk it up, you could add some grated carrot or zucchini with the onion, or wilt baby spinach in at the end. But topped with a drizzle of ghee, some plain yogurt and fresh cilantro, it's a warming, homey meal just as it is.

Provided by Samantha Seneviratne

Categories grains and rice, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup petit yellow moong dal
1/2 cup long-grain white rice
2 tablespoons ghee, plus more melted ghee for drizzling
1 small yellow onion, finely chopped (about 3/4 cup)
1 tablespoon finely chopped fresh ginger
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1/2 teaspoon ground turmeric
2 small plum tomatoes, chopped
Kosher salt
Yogurt and cilantro, for serving

Steps:

In a medium bowl, combine the dal and rice. Add water until covered.
Set the electric pressure cooker to sauté and melt 2 tablespoons ghee. Add the onion, ginger, cumin, coriander and turmeric to the pressure cooker and cook, stirring often, until the onion is translucent, about 5 minutes.
Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.
Drain the dal mixture and add it to the pressure cooker. Add 4 cups water, cover, and set the electric pressure cooker for 15 minutes on low pressure. It will take a couple of minutes for it to come to pressure.
When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.
Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.

Tips:

For a thicker khichdi, use less water or broth. For a thinner khichdi, use more.
If you are using a different type of rice, such as brown rice or basmati rice, you may need to adjust the cooking time.
You can add other vegetables to your khichdi, such as carrots, peas, or green beans.
If you want a more flavorful khichdi, you can add spices such as cumin, coriander, or turmeric.
Khichdi can be served with a variety of toppings, such as yogurt, chutney, or pickles.

Conclusion:

Instant Pot khichdi is a quick and easy way to make a delicious and nutritious meal. It is a great option for busy weeknights or for when you are feeling under the weather. Khichdi can be made with a variety of different ingredients, so you can easily customize it to your liking. Whether you are a beginner or an experienced cook, you will love this simple and delicious recipe.