Instant Pot Khichdi
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.
- Serves: 4 persons
- ½cup petit yellow moong dal
- ½cup long-grain white rice
- 2tablespoons ghee, plus more melted ghee for drizzling
- 1small yellow onion, finely chopped (about 3/4 cup)
- 1tablespoon finely chopped fresh ginger
- 1 ½teaspoons cumin seeds
- 1 ½teaspoons coriander seeds
- ½teaspoon ground turmeric
- 2small plum tomatoes, chopped
- Kosher salt
- Yogurt and cilantro, for serving
Step 1In a medium bowl, combine the dal and rice. Add water until covered.
Step 2Set 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.
Step 3Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.
Step 4Drain 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.
Step 5When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.
Step 6Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.