Wash the Moong 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 chili, Asafoetida, Coriander Powder, Ginger and Garlic. Let it cook for 30 seconds to 1 minute.
Add the rice, dal,roughly chopped tomatoes,Turmeric and Salt plus 3 ½ Cups of water.
Cancel the Sauté setting, Select PRESSURE COOK/MANUAL Setting on HIGH and pressure cook it for 15 minutes with the valve in SEALED position.
Let the Steam escape naturally before opening the lid.
Give it a good mix.
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 chili, Asafoetida, Coriander Powder, Ginger, and Garlic. Let it cook for 1- 2 minutes.
Add the rice, dal,roughly chopped tomatoes,Turmeric and Salt plus 3 ½ 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.
Video
Notes
Water RatioRice+Lentil : Water 1:3 - This ratio will make thick khichdi 1:3.5 - Thinner, fluffy khichdi 1:4- Flowy KhichdiNote that khichdi tends to thicken as it cools down.This recipe can be made minimally with just Salt, Turmeric, Tomatoes, Rice and Dal too. Khichadi can be stored upto 4 days in fridge. You could add frozen vegetables to this mix while pressure cooking too.