Name: Instant Pot Khichdi
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Brown basmati rice - 1 cup; Whole green mung beans - ½ cup; Split yellow dal - ¼ cup; Cumin seeds - 1 ½ teaspoons; Brown mustard seeds - 1 ½ teaspoons; Ghee, divided (Optional) - 8 tablespoons; Shallot, sliced - 1; Minced fresh ginger root - 1 tablespoon; 1 tablespoon goda masala - 1 tablespoon; Ground turmeric - 1 teaspoon; Ground black pepper - 1 teaspoon; Salt - ½ teaspoon; Water - 6 cups

Ingredients for - Instant Pot Khichdi

1. Brown basmati rice 1 cup

2. Whole green mung beans ½ cup

3. Split yellow dal ¼ cup

4. Cumin seeds 1 ½ teaspoons

5. Brown mustard seeds 1 ½ teaspoons

6. Ghee, divided (Optional) 8 tablespoons

7. Shallot, sliced 1

8. Minced fresh ginger root 1 tablespoon

9. 1 tablespoon goda masala 1 tablespoon

10. Ground turmeric 1 teaspoon

11. Ground black pepper 1 teaspoon

12. Salt ½ teaspoon

13. Water 6 cups

How to cook deliciously - Instant Pot Khichdi

1 . Stage

Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes. Drain and set aside.

2 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Sauté cumin and mustard seeds in 2 tablespoons ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.

3 . Stage

Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.

4 . Stage

Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.