moong dal khichdi recipe
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5 from 1 vote

Instant Pot Moong Dal Khichdi | Khichuri

Instant Pot Moong Dal Khichdi / Khichuri - A comforting one-pot meal with the goodness of rice, split yellow mung beans, vegetables & of course the spices.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Entree
Cuisine: Bengali
Keyword: instant pot khichdi
Servings: 5
Calories: 261kcal
Author: Srividhya G

Equipment

Ingredients

  • 1 cup rice you can use any rice or millet variety, but I used Gobindobhog rice variety
  • 1/2 cup split yellow mung beans moong dal
  • 3 cups water plus as required for soaking and one more cup
  • 2 tsps ghee or vegetable oil
  • 1/2- inch cinnamon
  • 1 bay leaf
  • 2 green cardamom
  • 2 cloves
  • 1/4 tsp hing
  • 1 tsp cumin seeds
  • 1 tsp ginger grated
  • 2 green chilies finely chopped
  • 1 tomato finely chopped
  • 1 cup mixed vegetables chopped (I used potatoes, cauliflower, eggplant, peas)
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1.5 tsp kosher salt

Instructions

  • Wash the rice and the mung beans or the moong dal twice and soak them together for atleast half an hour. Meanwhile, you can chop the vegetables.
  • Set the Instant Pot in saute mode and when the display reads "HOT," add the oil or ghee. Wait for 30 to 45 seconds.
  • Now add the bay leaf, cardamom, cinnamon, cloves, cumin seeds, and hing. Let it sizzle for 30 seconds.
  • Next, add the grated ginger and finely chopped green chilies and saute for a couple of minutes.
  • Then add the chopped tomatoes and the other vegetables. Also, add salt, turmeric powder, red chili powder.
  • Mix well and let it cook for two minutes. Water will ooze out, and that's totally fine.
  • At this stage, drain the water from the rice and dal and add it to the vegetable mix, followed by three cups of water.
  • Press the cancel button and close the Instant Pot with the lid. Ensure the sealing ring is on and also make sure the vent is in the sealing position.
  • Cook the rice and lentils at high pressure for 15 minutes. After the cooking is done, allow the pressure to release naturally. Then carefully open the lid. Mix and mash the rice and lentils with a back of the spoon. If required (if the rice is thick), then add one more cup of water while mixing.
  • Serve it hot with pickle or any dry curries.

Stove-Top Pressure cooker version.

  • Instead of Instant Pot, you can use the pressure cooker and pressure pan. Saute all the ingredients and cook the vegetables in the pressure cooker. Then drain the water from the rice and dal and add it to the vegetable mix, followed by three cups of water. Pressure cook for up to 3 whistles or hisses over medium heat. Let the pressure release naturally and mash the rice and lentils.

Notes

  • Use any rice variety instead of Gobindobhog rice.
  • Adjust the salt and spices according to your preference.
  • I made this without any onion and garlic. But you can add 1/2 cup of chopped onion and two garlic cloves for this recipes. Saute them both before adding the vegetables.
  • Usually, khichdi will be soft and mushy, so add more water. But if you prefer grainy khichdi, add less water and cook for five minutes over high pressure and release the pressure quickly. If you are using a pressure cooker, then cook for just two hisses or whistles.

Nutrition

Calories: 261kcal | Carbohydrates: 51g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Sodium: 799mg | Potassium: 463mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2237IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 3mg