The Ultimate Comfort Khichdi Soul Food FussFree

The Ultimate Comfort Khichdi Soul Food Fussfree

0.0 / 5 (0 Review)

Preparation time:10 Mins

Cooking time:20 Mins

Servings:4 Generous Servings

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:

• 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.
• 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.
• 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.
• 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.
• Cancel the Sauté mode. Secure the lid, setting the vent to Sealing position. Select Pressure Cook (or Manual) on High Pressure for 8 minutes.
• 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.
• Stir in the fresh chopped Coriander. Serve piping hot, finishing each bowl with a generous drizzle of the extra Ghee or butter.

Nutrition Facts

Calories:330 kcal

Protein:16 g

Fat:8 g

Carbs:50 g

Fiber:6 g

Sodium:450 mg

Recipe Info

Category:Main Course

Cuisine:Indian

Instant Pot Khichdi: Your New Go-To Hug in a Bowl

Have you ever felt completely run down? You know, the kind of day where only a massive, comforting hug will fix things? Forget the actual hugs for a second.

I have something much better: Khichdi . This simple bowl is the absolute definition of edible kindness.

It is seriously healing and ridiculously easy to make. We are making the ultimate Indian comfort food recipe today.

Why This Simple Dish Wins

If you ask anyone who grew up in India, they will tell you exactly what Khichdi is. It’s the restorative dish their mum made them whenever they were under the weather.

This ancient blend of grains and lentils is pure alchemy. We are particularly focusing on the classic, gentle Moong Dal Khichdi recipe .

This is essentially a light, savory easily digestible lentil and rice dish . Traditional methods can be fiddly, though. I used to stand over the hob stirring it for ages.

That’s why we are making this Khichdi Instant Pot style. It makes the whole process completely foolproof. You get beautiful results every single time.

Quick and Easy Comfort

Honestly, the best part is the time saving. The active prep takes about ten minutes tops. Then you just let the Instant Pot do all the heavy lifting.

The total time needed is less than an hour, including a quick soak. This recipe yields four generous servings of pure warmth.

It’s perfect for a weeknight supper.

This specific Khichdi Recipe Indian Instant Pot method is tailored for beginners. If you can operate a toaster, you can nail this.

Health Benefits and Porridge Perfection

The biggest benefit of Vegetarian Khichdi ? It’s unbelievably gentle on your stomach. It is designed to be the most easily digestible lentil and rice dish out there.

It’s low in spices but high in protein and fiber. If you struggle with heavy meals, this is your winner.

Honestly, it helped me survive those miserable winter colds last year.

The texture is absolutely crucial here, too. We are aiming for that smooth, velvety, thick Khichdi porridge texture . It should flow gently off the spoon.

It should not be stiff like mashed potatoes! That’s where the liquid amount comes in. This Indian comfort food recipe is special because of that consistency.

Don't worry if it looks like soup at first. It thickens right up as it rests. This Instant Pot Khichdi for beginners recipe guarantees that perfect consistency.

This dish is a classic for a reason. Get ready to swap your sad tin of soup for this amazing bowl. Now, let’s get those ingredients measured out.

Gathering Your Arsenal for the Ultimate Khichdi

Honestly, making great Khichdi doesn't require loads of fancy ingredients. This is proper comfort food. Think of it as the ultimate restorative hug from your kitchen.

We are focusing on quality here. Simple ingredients mean you can taste the goodness in every spoonful of this gentle Indian comfort food recipe .

The Main Stars: Grains and Lentils

We’re keeping this a proper Moong Dal Khichdi recipe . This specific lentil is super light. That’s why it’s such an easily digestible lentil and rice dish .

You will need 1/2 cup (100 g) of split yellow Moong Dal. And the same amount of Basmati Rice: 1/2 cup (100 g) .

Crucially, wash them. Wash them until the water runs completely clear. Oh my gosh, if you skip this step, your Khichdi will be gluey.

We want that smooth Khichdi porridge texture , not wallpaper paste!

For the liquid, stick to 4 cups (950 ml) of water or broth. Use hot water if you can. It just speeds things up in the Instant Pot .

Salt? 1 1/2 tsp is usually perfect.

Spice Cabinet Secrets: Flavor Enhancers

The seasoning is simple, but specific. It's called the tadka . This is where the magic lives.

You need 2 Tbsp (30 ml) of Ghee. It gives the best flavour. If you’re making a totally Vegetarian Khichdi that’s vegan, just use oil.

Next, cumin seeds and turmeric. Stick to 1 tsp of whole cumin seeds and just 1/2 tsp of turmeric. I once chucked in a whole teaspoon of turmeric by mistake.

My Khichdi looked radioactive, honestly.

The real game-changer is Asafoetida, or hing . It's a must for this easily digestible lentil and rice dish . It helps with the lentils, you know? Just 1/4 tsp (1 ml) is enough.

It smells a bit funny on its own. But cooked, it’s amazing. If you can’t find it, use a tiny pinch of garlic powder as a quick sub.

But please try the hing .

Tools of the Trade: Instant Pot Khichdi for Beginners

This is where we cheat a little. The best tool for this Khichdi Recipe Indian style is your pressure cooker.

We are using the Instant Pot . It makes this dish hands-off. That’s why this is the perfect Instant Pot Khichdi for beginners .

It manages the steam and liquid perfectly. The result is always that dreamy, soft texture. You absolutely need your Instant Pot or electric pressure cooker.

If you are cooking stovetop, use a heavy-bottomed pot. But the secret to the perfect Khichdi porridge texture is the quick, high-heat consistency of the pressure cooker.

Don’t forget your standard measuring cups and spoons! Bob’s your uncle, you are ready to cook.

The Ultimate Comfort Khichdi: Soul Food, Fuss-Free

Honestly, nine times out of ten, when I get home, I just want something warm and gentle. I love cooking, but sometimes my energy levels just say, "Nah mate.

" That is exactly when this brilliant Khichdi recipe comes out to play. This isn't just a meal; it's a giant, restorative hug in a bowl, perfect when you need an easily digestible lentil and rice dish .

We’re using the Instant Pot today because it makes this classic dish completely effortless.

Essential Prep: Setting Up Your Kitchen for Success

Before we get the pots sizzling, we need proper mise en place. Don't skip this, promise? My biggest kitchen fails usually happen because I tried to measure rice while simultaneously watching Great British Bake Off .

First, tackle the rice and dal. We are talking about the ultimate Moong Dal Khichdi recipe here, so texture matters.

Combine your split yellow moong dal and basmati rice in a fine-mesh sieve. Now, rinse them under cold water. You need to keep rinsing until that water runs absolutely clear.

This step removes the excess starch, which guarantees you get that perfect Khichdi porridge texture and not a giant, sticky brick.

Next, soak them for about 20 minutes . Trust me, soaking makes a huge difference in cooking time and final digestibility.

While they soak, get your ginger grated and chillies sliced. Organisation is key to making this Instant Pot Khichdi for beginners stress-free!

The Instant Pot Magic: Cook Time Counts

This is where the magic happens, and it’s why I swear by the Khichdi Instant Pot method. You just hit 'Sauté' on your Instant Pot.

Add the ghee and let it shimmer. That’s your signal to drop in the whole cumin seeds. Let them sizzle for about 30 seconds .

This is called blooming the spices, and it releases all that glorious flavour.

Next, throw in the hing (asafoetida) and the ginger. Give them a quick stir for another minute until they smell amazing—like true Indian comfort food recipe .

Add your turmeric and stir fast!

Now, dump in the drained rice/dal mixture, the 4 cups of hot water or broth, and the salt. Give it one last scrape to make sure nothing is sticking to the bottom.

Seal the lid, set the vent to sealing, and select Pressure Cook (High) for just 8 minutes . Once it beeps, let it sit for a Natural Pressure Release (NPR) of 7 minutes .

If you try to open it before the 7 minutes , you risk a geyser of starchy goodness erupting, and nobody wants that clean-up!

Pro Tips: Getting the Khichdi Consistency Right

Here is my absolute top tip for serving any Vegetarian Khichdi : it needs a second dose of ghee. Seriously.

Once you open the pot, stir everything well. If it’s too thick (sometimes it looks like mashed potato), simply stir in a splash of boiling water until you reach that loose, flowy Khichdi porridge texture .

My second tip is simple: never skip the finishing ghee or butter. A generous drizzle of extra ghee stirred in right before serving doesn't just taste wonderful; it aids in the absorption of the nutrients.

This simple Khichdi Recipe Indian Instant Pot method is designed to nourish, and that final rich touch seals the deal.

Honestly, if you follow these steps, you’ll have the best Khichdi Recipe Indian ready in no time. Enjoy your restorative hug!

Khichdi Life: Tips, Tricks, and Your Next Meal Prep

Honestly, making Khichdi in the Instant Pot feels a bit like cheating. It’s too easy for such a profoundly restorative meal.

Did you know this precise mix of rice and lentil is often recommended during recovery? It truly is the culinary equivalent of a warm blanket.

If you can use a kettle, you can make this Instant Pot Khichdi for beginners .

Making it Gorgeous: Serving the Indian Comfort Food Recipe

This easily digestible lentil and rice dish needs a little flair. Don't just serve it plain! The crucial finish is that drizzle of hot ghee.

It adds richness and a beautiful shine. To get that perfect Khichdi porridge texture , you must serve it immediately.

You need contrast here. Pair it with something crunchy, like a salty papadum on the side. A small bowl of cold, plain yogurt is non-negotiable.

The cool tang beautifully cuts through the warmth. For a proper British pairing, try a sharp lime pickle. Seriously, it wakes up the palate.

For drinks? A cold, crisp pale ale works surprisingly well for a relaxed supper.

Tucking it Away: Storage and Reheating Hacks

Leftover Moong Dal Khichdi recipe is notorious for firming up. It turns into a solid rice brick! Don't panic; this is totally normal.

Store leftovers in an airtight container for up to 4 days in the fridge.

Freezing works, but the texture might be slightly less smooth upon thawing. To reheat, you cannot just microwave the solid mass.

You need moisture. Transfer the Khichdi to a saucepan. Add at least half a cup of water or broth. Stir gently over low heat until it loosens up.

It will become creamy and flowy again, just like it was fresh!

Mixing it Up: Vegetarian Khichdi Swaps

This Khichdi Recipe Indian Instant Pot style is already naturally gluten-free. For a truly vegan option, simply swap the ghee for refined coconut oil or avocado oil. It’s that simple.

If you want a heartier version, turn it into a Vegetarian Khichdi masala style. Add half a cup of diced carrots or peas.

Toss them into the pot just before pressure cooking. I once tried adding fresh spinach right at the end. Big mistake.

It made the consistency too watery. Stick to traditional root veg for the best results, trust me.

The Good Stuff: Why This Meal Wins

This Khichdi Recipe is a nutritional powerhouse disguised as comfort food. Lentils provide high protein and fiber. This combination keeps you full and aids digestion.

The slow-burning carbs from the rice provide gentle energy. It’s naturally low in fat, unless you go absolutely wild with the finishing ghee! It’s designed to be gentle on the stomach.

It’s restorative food, pure and simple.

Go on, try this recipe tonight. Your tummy will thank you for this delicious, easy, and incredibly comforting meal!