Ingredients:

  • 1/2 cup (100 g) Split Yellow Moong Dal, rinsed and soaked
  • 1/2 cup (100 g) Basmati Rice, rinsed and soaked
  • 4 cups (950 ml) Water or Vegetable Broth, hot
  • 1 1/2 tsp Fine Sea Salt
  • 2 Tbsp Ghee (Clarified Butter), or neutral oil for vegan
  • 1 tsp Whole Cumin Seeds
  • 1/4 tsp Asafoetida (Hing)
  • 1 tsp Fresh Ginger, finely grated
  • 1–2 medium Green Chillies, slit lengthwise
  • 1/2 tsp Ground Turmeric Powder
  • 2 Tbsp Fresh Coriander Leaves, chopped (for garnish)
  • 1 Tbsp Ghee or Butter, for serving

Instructions:

  1. Combine the Moong Dal and Basmati Rice in a fine-mesh sieve. Rinse thoroughly under cold water until the water runs clear. Transfer to a bowl, cover with fresh water, and allow to soak for 20 minutes. Drain completely just before cooking.
  2. Select the Sauté function on the Instant Pot (Normal setting). Add 2 Tbsp of Ghee. Once the ghee is shimmering hot, add the Cumin Seeds and allow them to sizzle and turn light brown (about 30 seconds). Immediately stir in the Asafoetida and Green Chillies. Cook for 10 seconds.
  3. Add the grated Ginger. Sauté for 30 seconds until fragrant. Stir in the Turmeric Powder. Cook for 15 seconds, being careful not to burn the powder.
  4. Add the drained rice and dal mixture to the pot. Stir to coat them thoroughly with the tempering mixture for about 1 minute. Pour in the 4 cups of hot Water/Broth and add the Salt. Stir well to ensure nothing is stuck to the bottom of the pot.
  5. Cancel the Sauté mode. Secure the lid, setting the vent to Sealing position. Select Pressure Cook (or Manual) on High Pressure for 8 minutes.
  6. Once the cook cycle is complete, allow the pressure to release naturally (NPR) for 7 minutes. Then, manually vent the remaining pressure (Quick Release) and open the lid carefully. Stir the Khichdi well. If it is too thick, stir in a splash of boiling water until the desired smooth, porridge-like consistency is reached.
  7. Stir in the fresh chopped Coriander. Serve piping hot, finishing each bowl with a generous drizzle of the extra Ghee or butter.