Instant Pot khichdi – How to make Moong Dal Khichdi in an Instant Pot – Dal khichdi recipe – Moong dal Khichdi – Easy Kichadi recipe – a simple comforting one pot vegetarian dish made with rice and lentils.
What is an Instant Pot ? – Its a programmable counter-top electric pressure cooker…. You must have heard or read about this magic machine in the past few months… people rave about. I was so skeptical in using one as i am pretty old school and totally love my traditional pressure cooker. 
There are many models and capacity to choose from, i got 3 quart Instant Pot Duo Mini as a gift this christmas and will be trying my hand on taming it to make Indian recipes. Its basically an electric pressure cooker where you don’t have to babysit, count whistle or time everything is done with a touch of a button.
Instant Pot Khichdi
Ingredients
Ingredients - to soak
- 1 cup raw rice (ponni raw rice)
- 1/2 cup split yellow lentil (moong dal)
Ingredient - to temper, saute & cook
- 1 teaspoon ghee
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida
- 5 each curry leaves
- 4 each green chilli hot variety, slit open
- 1 tablespoon ginger minced
- 6 each baby onion chinna vengayam / shallot / pearl onion
- 1/4 cup tomato chopped
- 1.5 teaspoon salt preferably kosher
- 1/4 teaspoon turmeric powder
- 3 cups water *** read notes
- 1 tablespoon ghee for drizzling
Instructions
- Soak rice and yellow lentils separately in enough water for at least 20 minutes. Rinse, drain all the water and keep it ready.
- Plug in the instant pot, choose saute mode and heat oil along with ghee.
- When it heats up, temper with mustard seeds first let it crackle and then add the cumin seeds, chopped ginger, green chillies and asafoetida.
- Followed by chopped onion and tomato. Saute for few minutes.
- Now add in soaked moong dal (yellow lentil) and rice along with turmeric and salt.
- Add 3 cups of water, check for salt at this stage and add extra if needed.
- Close the pot with the lid, seal the pressure lock.
- Cancel saute mode and switch to pressure cook mode and set time for 15 minutes.
- Let the pressure release naturally if you prefer mushy consistency or release pressure manually for a firm texture.
- When done, drizzle more ghee and mix.
- Serve hot with pickle & papad!
Notes
Soak rice and yellow lentils separately in enough water for at least 20 minutes. Rinse, drain all the water and keep it ready.
Plug in the instant pot, choose saute mode.
Heat oil along with ghee. INSTANT POT TOMATO RICE
Keep the tadka ingredients ready.
When it heats up, temper with mustard seeds first let it crackle.
Then add the cumin seeds, chopped ginger, green chillies and asafoetida.
Followed by chopped onion and tomato.
Saute for few minutes adding salt and turmeric.
Now add in soaked moong dal (yellow lentil)
Followed by rice. INSTANT POT TOOR DAL
Add 3 cups of water, check for salt at this stage and add extra if needed.
Close the pot with the lid, seal the pressure lock.
Cancel saute mode and switch to pressure cook mode and set time for 15 minutes. Let the pressure release naturally if you prefer mushy consistency or release pressure manually for a firm texture.
When done, the rice will look like this… a little dense with no watery consistency. INSTANT POT PEPPER CHICKEN CURRY
But when mixed or pressed it kind of turns soft.
When done, drizzle more ghee and mix.
Serve hot with pickle & papad! INSTANT POT SAMBAR
Notes:
1. Cooking time varies with the type of rice used and also the consistency preferred.
2. Ponni raw rice drinks a lot of water hence using 2 cups of water for one cup rice plus 1 cup water for 1/2 cup dal. This will yield a dense consistency rice… for more semi solid consistency add 1/2 cup extra water.
3. Soaking rice and dal helps to cook them evenly.
4. We at home prefer mushy texture for khichdi recipes hence i have given solid 15 minutes plus 10 minutes for natural pressure release.
