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Instant Pot Basic Indian Dal Khichdi - Quick and Easy One Pot one Shot Vegetarian Indian Khichdi with minimum ingredients along with pressure cooker recipe. #instantpot #recipe#indianrecipe #indianricerecipe #indiankhichadirecipe
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Instant Pot Basic Indian Dal Khichdi

Instant Pot Basic Indian Dal Khichdi - Quick and Easy One Pot one Shot Vegetarian Indian Khichdi with minimum ingredients along with pressure cooker recipe.
Course dinner
Cuisine Indian
Keyword Instant Pot Basic Indian Dal Khichdi
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 2
Calories 412kcal

Equipment

Ingredients

  • ½ Cup Moong Dal
  • ½ Cup Rice
  • 3 ½ Cup Water
  • 1 teaspoon Salt

Tempering

  • 1 tablespoon Ghee
  • 1 teaspoon Cumin Jeera
  • 1 pinch Asafetida Hing
  • 2 Tomatoes
  • 1 teaspoon Turmeric Haldi
  • 1 Split Green Chilli
  • 1 teaspoon Red Chilli Powder or Paprika
  • 1 tablespoon Ginger& Garlic Paste
  • Cup Coriander leaves for Garnish

Instructions

  • 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 3 minutes.
  • 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.
  • 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 Ratio
Rice+Lentil  : Water 
1:3 - This ratio will make thick khichdi
1:3.5 - Thinner, fluffy khichdi
1:4-  Flowy Khichdi
Note 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.

Nutrition

Sodium: 1200mg | Calcium: 105mg | Sugar: 5.5g | Fiber: 9.8g | Potassium: 349mg | Cholesterol: 16mg | Calories: 412kcal | Saturated Fat: 4.1g | Fat: 6.9g | Protein: 16.5g | Carbohydrates: 71.4g | Iron: 6mg