Instant Pot Khichdi

Ingredients and Weight:

• 1 cup (180 grams) basmati rice
• 1 cup (180 grams) split yellow mung dal
• 1/2 cup (60 grams) red lentils
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon asafoetida powder (optional)
• 1 tablespoon ghee or vegetable oil
• 1 large onion (about 1 1/2 cups chopped)
• 1 medium tomato (about 1 cup chopped)
• 1 green bell pepper (about 1 cup chopped)
• 1 carrot (about 1 cup chopped)
• 1 teaspoon ginger-garlic paste
• 2 cups (480 milliliters) water or vegetable broth
• Salt to taste
• 1/2 cup (120 milliliters) plain yogurt or sour cream (optional)
• 1/4 cup (60 milliliters) chopped fresh cilantro or parsley (for garnish)

Preparation Time:

10 minutes

Cooking Time:

25 minutes (including pressure cooking time)

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Rinse the rice, mung dal, and lentils until the water runs clear.
2. In a large bowl, combine the rinsed rice, dal, and lentils with the turmeric, cumin, coriander, and asafoetida (if using).
3. Heat the ghee or oil in the Instant Pot on the "Sauté" setting.
4. Add the onion and sauté until softened for about 3 minutes.
5. Add the tomato, bell pepper, carrot, and ginger-garlic paste. Cook for another 2-3 minutes, stirring occasionally.
6. Add the rice-dal mixture and stir to combine.
7. Pour in the water or vegetable broth, add salt to taste, and stir.
8. Close the Instant Pot lid, set the valve to "Sealing," and select the "Pressure Cook" setting on high pressure for 12 minutes.
9. Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes before quick-releasing the remaining pressure manually.
10. Open the lid and stir in the yogurt or sour cream (if using).
11. Garnish with chopped cilantro or parsley and serve hot.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Carbohydrates: 45 grams
• Protein: 15 grams
• Fat: 5 grams
• Dietary Fiber: 5 grams
• Vitamin C: 10% Daily Value
• Iron: 4% Daily Value

Dish Characteristics:

• Creamy and flavorful
• Mildly spiced with a hint of sweetness
• Packed with whole grains and legumes for nutrition
• Suitable as a side dish for American cuisine
• Perfect for vegetarians and vegans (if yogurt is omitted)

User Comments:

• "This Instant Pot Khichdi is delicious! It's so creamy and comforting."
• "I love the mild spices and the addition of bell pepper and carrot."
• "Perfect as a side dish for grilled chicken or fish."
• "Easy to make and packed with nutrients. A great way to get my kids to eat their veggies."
• "Not too spicy, so it's suitable for kids and adults alike."

Special Precautions and Tips:

• Do not overfill the Instant Pot, as the khichdi will expand during cooking.
• If you don't have an Instant Pot, you can cook the khichdi on the stovetop in a large pot over medium heat for 30-35 minutes or until tender.
• For a thicker consistency, add 1/2 cup less water.
• If you want a spicier khichdi, add an extra 1/4 teaspoon of ground cumin or coriander.