Easy Instant Pot Khichdi Recipe in 20 mins.
Tired, hungry or feeling under the weather, this easy instant pot khichdi is ready in just 20 minutes. Simple ingredients, zero fuss, and pure comfort in every bite. Sharing the ratio of the perfect Dal Khichadi you have ever enjoyed. Give it a try today!
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Servings:
servingsCalories:
446kcal
Equipment
Ingredients
For Khichdi
- 2 tablespoon Ghee / oil
- 1 teaspoon Cumin seeds
- 1 inch Ginger grated
- ½ teaspoon Turmeric
- ½ cup Basmati rice
- 1 cup Yellow mung
- 5 cups Water
- 2 teaspoon Salt to taste
- 2 tablespoon Ghee / oil for second tempering
Optional ingredients if you want to add
- 1.5 cup Diced veggies
- 1 teaspoon Garam masala
Instructions
- Rinse rice and yellow mung dal, soak for at least 10 minutes. If you forget to soak then adjust the cooking time mentioned below.
- Set Instant Pot to Sauté mode.
- Add ghee (or oil) and heat Add cumin seeds and ginger, temper until fragrant.
- Add rice, mung dal, turmeric, salt, water, stir and seal the lid.
- Pressure cook on High for 6 minutes followed by a natural pressure release. If you haven't soaked the rice and dal, pressure cook for 10 minutes instead.
- Stir, adjust to preferred consistency by adding hot water if needed.
- Finish it off with a second tadka. If you want to reduce the amount of fat in the Khichadi, simply skip the first tadka and add the tadka just before serving.
- My mom’s secret Tadka calls for the addition of garlic, red chili powder and garam masala in tge second time.
Video
Nutrition
Serving: 1g | Calories: 446kcal | Carbohydrates: 60g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 1228mg | Potassium: 194mg | Fiber: 8g | Sugar: 1g | Vitamin A: 3572IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 3mg
