Step 1

While you prep your remaining ingredients, wash and soak the rice and lentils for about 5 minutes.

Step 2

Set aside your ginger, green chilies, and spices - cumin, black cardamom, cloves, hing, turmeric, bay leaf, cinnamon stick, and turmeric powder.

Step 3

In an Instant Pot, set to SAUTE mode. Once the pot is hot, add ghee.

Step 4

Add all the spices - cinnamon, black cardamom, cumin seeds, cloves, bay leaf, turmeric, and hing. Saute for 15 seconds.

Step 5

Now add ginger and green chilies. Saute for about 30 seconds.

Step 6

Drain the rice and lentils. Add to the Instant Pot. Cook for 2 minutes until toasty. Turn off the Instant Pot - hit CANCEL.

Step 7

Add salt. Stir well.

Step 8

Cover and cook the khichdi on HIGH PRESSURE for 15 minutes, Natural Release 10 minutes.

Step 9

Once done, this is what you should have. The consistency is mushy, but not super flowy. Feel free to add more water for your desired consistency.

Step 10

I added a cup of water and set my Instant Pot to KEEP WARM.

Step 11

This is the consistency I love.

Step 12

Serve with yogurt and achaar (pickle), or a dollop of grass-fed butter.