Rice and Lentil Porridge -Instant Pot Khichdi

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Rice and Lentil Porridge -Instant Pot Khichdi

This khichdi recipe is very easy to make, quick and is the perfect comfort food.

Prep Time20 mins

Cook Time30 mins

Soaking time is included in the prep time20 mins

Total Time50 mins

Course: Main Course

Cuisine: Indian

Keyword: Instant Pot Khichdi, Instant Pot Rice and Lentil Porridge

Servings: 4

Author: Shilpa

Ingredients

1 cup basmati rice (long grain)
1/2 cup split yellow moong beans/lentils (split yellow moong dal/moong dal dhuli)
2 cups water (for soaking the rice and lentils)
2.5 tbsp ghee (clarified butter)
1/4 tsp asafoetida (heeng)
1 tsp cumin seeds (jeera)
1 dried bay leaf (tej patta)
5.5 cups water (for cooking)
1 tsp ground turmeric (haldi)
1.5 tsp salt

Instructions

Prep

Rinse the lentils and rice a few times and discard the water.
Soak the lentils and rice in 2 cups water for 20 minutes.

Cook

Select sauté on the instant pot and adjust to normal.
Add ghee to the pot. When the ghee is hot add asafoetida, cumin seeds, and the bay leaf.
When the cumin seeds splutter add rice, lentils, and 5.5 cups water.
Then add ground turmeric and salt. Give it a good stir.
Press cancel. Secure the lid on the pot and close the pressure-release valve.
Select manual and cook at high pressure for 12 minutes.
When cooking is complete, let the pressure release naturally for 6 minutes.
After 6 minutes are up use quick pressure release and open the lid. Discard the bay leaf.
Serve hot with ghee, yogurt, pickle or chutney.

Notes

Khichdi is best when eaten hot and freshly cooked. If you decide to refrigerate it please make sure to add some extra water (few tablespoons depending on the leftovers) before reheating. Khichdi tends to get clumpy and dry when stored in the refrigerator so adding water and crushing it with a spoon helps it regain its mushy texture.