Best 2 Instant Pot Khichdi Recipes

Instant pot khichdi, a hearty and comforting dish, is the perfect meal for any occasion. It is a delightful blend of rice, lentils, vegetables, spices, and herbs. With the help of an instant pot, you can enjoy this delectable dish in a matter of minutes, making it an ideal option for busy individuals or families on the go. Whether you prefer a traditional recipe or a modern twist, there are numerous variations of instant pot khichdi to suit every palate. So, let's embark on a culinary journey to discover the best recipe for this versatile and flavorful dish.

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:

Use the right rice and lentils: Basmati rice and toor dal (split pigeon peas) are the traditional choices for khichdi, but you can also use other types of rice and lentils, such as brown rice, quinoa, moong dal (split green gram), or masoor dal (split red lentils).
Soak the rice and lentils before cooking: Soaking the rice and lentils for at least 30 minutes before cooking helps to reduce the cooking time and makes the khichdi more digestible.
Use a good quality stock: The stock you use will greatly affect the flavor of the khichdi. Use a homemade stock if you can, or a good quality store-bought stock.
Add vegetables and spices to taste: Khichdi is a versatile dish that can be customized to your own taste. Add your favorite vegetables, such as carrots, peas, potatoes, or green beans. You can also add spices, such as cumin, coriander, turmeric, or garam masala.
Serve khichdi with your favorite toppings: Khichdi is often served with yogurt, chutney, or pickles. You can also add a dollop of ghee or butter for extra flavor.

Conclusion:

Khichdi is a delicious, healthy, and easy-to-make dish that is perfect for a quick and easy meal. With the Instant Pot, you can make khichdi in just a few minutes. So next time you're looking for a quick and easy meal, give khichdi a try!