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Step 1
Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.
Step 2
Heat ghee in a pressure cooker or pot on a medium heat.
Step 3
Saute bay leaf (optional) & cumin seeds on a low flame for 1 min.
Step 4
Then saute ginger until fragrant for about 30 to 60 seconds & sprinkle hing.
Step 5
Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.
Step 6
Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.
Step 7
Then add drained daal and rice. Saute for 3 to 4 mins.
Step 8
Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.
Step 9
Stir well & taste the water. Add more salt if needed.
Step 10
Cover the pressure cook and let it cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a medium flame for porridge consistency.
Step 11
Let the pressure release on its own, then open the lid and mix well. If the consistency is too thick for your liking, pour about ½ to ¾ cup hot boiling water and simmer for 1 to 2 mins until dal khichdi begins to bubble. Taste test and adjust salt.
Step 12
If cooking in a pot, bring water to a boil on a high flame. Then reduce the flame to medium to low and continue to cook.
Step 13
Leave the pot uncovered or partially covered so the froth won't overflow. Keep checking and add more hot boiling water (about ½ to ¾ cups) as needed until the lentils are fully soft cooked.
Step 14
When both are done, mash the khichdi slightly so you get a thicker consistency. Adjust salt as needed.
Step 15
Transfer to serving plates and pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.
Step 16
Press saute button (medium) on your Instant pot. Pour ghee to the steel insert.
Step 17
As soon as the ghee melts, add bay leaf and cumin seeds.
Step 18
When cumin begins to sizzle add onions & chopped chili.
Step 19
Saute until onions turn transparent. Next add in ginger, hing, tomatoes, all veggies & turmeric.
Step 20
Saute for 2 to 3 mins until tomatoes turn mushy.
Step 21
Add drained rice & lentils. Saute them for another 2 to 3 mins.
Step 22
Next add salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water.
Step 23
Add more salt if needed. Secure the lid & move the steam release handle to sealing.
Step 24
Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins.
Step 25
Once it is done, the instant pot beeps, then press cancel and switch off.
Step 26
Wait for a natural pressure release for 10 minutes & release the rest manually.
Step 27
When the float valve drops, open the lid & stir gently.
Step 28
If you like soupy khichdi, add some hot boiling water to bring to consistency you like. Saute for 1 minute if you prefer.
Step 29
Top dal khichdi with little ghee & serve with pickle or papad or chutney.