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Export 14 ingredients for grocery delivery
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.
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