Ingredients
Method
Prep
- Rinse the lentils and rice a few times and set it aside.
- Rinse and peel the potato. Chop it into 1-inch cubes. Also rinse and chop the baby Indian eggplant to 1-inch cubes and set aside.
- Rinse and chop the onions finely.
- Split the dried red chili pepper into 2 halves horizontally and slit each serrano peppers lengthwise into 2 halves.
Cook
- Select sauté on the instant pot and add oil. When the oil is hot, add the split dried red chili pepper to the oil.
- Add in the mustard seeds. When the mustard seeds splutter add in the cumin seeds and let them splutter.
- Add in the serrano peppers and curry leaves. Moreover, add in the chopped onions. Stir well. We will not brown the onions.
- Add in the chopped potato, chopped eggplant and stir well. Next add in the Tuvar lilva and stir well. Let it sauté for about 2 to 3 minutes. Also, stir intermittently.
- Add in the water, dal, rice and stir well. Additionally, add in salt, garam masala, red chili powder, and ground turmeric.
- Give it a good stir. Close the lid with the pressure valve sealed. Select manual for 12 minutes. Let the pressure release naturally for 5 minutes. Then quick release the pressure and open the lid.
- Serve khichdi with yogurt, pickle, papad, or ghee.
Notes
- You can reduce the red chili powder if you can't handle heat. This dish is a level 3 spice on a scale of 1 to 5, with 1 being low and 5 being the highest.
- If you like the khichdi mushy add 1/2 cup more water, and if you like it slightly firm reduce 1/2 cup water. For this recipe, the texture is just right and is slightly mushy.
- Traditionally this recipe is made with Tuvar lilva, however if you don't have it you can eliminate it.