Instant Pot Basic Indian Dal Khichdi – Incredibly Simple Indian recipe with just handful of ingredients- Dal,Rice,Tomato,Ghee and Spices.This one pot recipe can also be made in a traditional pressure cooker too.
I have a very selfish reason for writing this post. My dad has recently relocated to USA and he wanted me to write down the exact steps to make a Fuss free Instant Pot Basic Indian Dal Khichdi. This is a basic Indian Instant Pot recipe which , I hope will help others like him to self sustain.
This is my shortcut way of making khichdi. I taught my husband to make this a few years back and now I am writing this post especially for my dad. Also, cause I know a lot of you guys don’t have an instant pot. Thats why, I have also written the steps to make the exact same khichadi in a traditional pressure cooker.
Just want to emphasize that this is how I make a quick and fuss free khichdi. There are days when I have more time and patience and that’s when I make the fancier and more laborious versions of this khichadi. There are probably as many ways of making this as there are cooks.The permutations and combinations could vary as per availability of ingredients and people’s palette.
This method would work for either Moong Dal ,Masoor Dal or Toor Dal.Outside of india they are known as Petite yellow lentils ,Red Lentils and Split Pigeon Pea Dal respectively.I usually prefer the first two cause they cook faster though a khichadi made with Toor Dal tastes better.
The Simple One Pot Method of making Indian Dal Khichadi
Though there are a zillion ways of making khichadi, I am concentrating on one pot- one shot method.The tadka or the tempering is usually done in the end in most households.But because this is a beginner recipe I will show you how to do the whole thing in ONE SHOT.
But if you like tadka on top of your piping hot khichadi, you can skip the tempering step and do it just before serving.
Also- add any veggies you like in this.A shortcut way would be to buy a pack of precept frozen veggies and just dump half a cup of them in the khichadi along with the tomatoes.
The veggies that go the best with khichadi are- peas, carrots,Gaurds like lauki, Zuchinni and capsicum.
Ingredients
- 1/2 Cup Dal
- 1/2 Cup Rice
- 3 1/2 Cup Water
- 1 tsp Salt
Tempering
- 1 tbsp Ghee
- 1 tsp Cumin
- 1 pinch Asafetida(Hing)
- 2 Tomatoes
- 1 tsp Turmeric
- 1 Split Green Chilli
- 1 tsp Red Chilli Powder
- 1 tbsp Ginger& Garlic Paste Store Bought
- 1/4 Cup Coriander leaves for Garnish
Instructions
- Wash the Dal and Rice under water 2-3 times.
Instant Pot Method
- Heat the instant pot in sauté mode.Once hot, add the Ghee .To the hot Ghee add- Cumin, green chilli, Asafoetida, Coriander Powder,Ginger and Garlic.Let it cook for 3 minutes.
- Add the rice, dal,roughly chopped tomatoes,Turmeric and Salt plus 3 1/2 Cups of water.
- Cancel the Sauté setting, pressure cook it for 15 minutes with the valve in SEALED position.
- Garnish with a little bit of Ghee and Coriander leaves and serve hot.
Traditional Pressure Cooker Method
- Heat the Pressure Cooker on medium Flame.Once hot, add the Ghee .To the hot Ghee add- Cumin, green chilli, Asafoetida, Coriander Powder,Ginger and Garlic.Let it cook for 2 minutes.
- Add the rice, dal,roughly chopped tomatoes,Turmeric and Salt plus 3 1/2 Cups of water.
- Close the lid and pressure cook it for 12-15 minutes.Let the pressure escape naturally.
- Garnish with a little bit of Ghee and Coriander leaves and serve hot.
Notes
Khichadi can be stored upto 4 days in fridge.
You could add random vegetables to this mix while pressure cooking too.
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Here are some more Instant Pot Indian recipes for you
Instant Pot Mushroom Masala
Instant Pot Chole
Instant Pot Chicken and Mushroom Quinoa Bowl
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