Step 1

Rinse and wash moong lentils and rice together.

Step 2

Soak both rice and lentils for 30 minutes in water.

Step 3

After 30 minutes, drain all the water and set aside.

Step 4

Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.

Step 5

Sauté onions until translucent. No need to make onions light brown or golden brown.

Step 6

Once the onions become translucent, then add tomatoes, green chilli and ginger.

Step 7

Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.

Step 8

Add the rice and moong lentils to the pressure cooker.

Step 9

Stir and sauté for a minute. Add water and season with salt.

Step 10

Mix well. Check the taste of the water and it should be slightly salty.

Step 11

Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.

Step 12

Switch off heat and wait. Let the pressure fall naturally in the cooker.

Step 13

When there is no pressure in the cooker, remove the lid and check the consistency. If khichdi looks too thick, add some hot water and mix well.

Step 14

Keep on sim or low heat to simmer for a few minutes until you get the right consistency.

Step 15

The consistency of khichdi can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.

Step 16

While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.

Step 17

Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.

Step 18

Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.

Step 19

Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.

Step 20

Add soaked rice and lentils. Stir deglazing if needed.

Step 21

Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.

Step 22

Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.

Step 23

Check the khichdi consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If khichdi has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.

Step 24

To make khichdi in a pan, follow all the directions as listed for the pressure cooker version in a pan until you add the rice and lentils.

Step 25

After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pan and cook on a medium-low to medium flame until the lentils are softened and mushy.

Step 26

Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.

Step 27

When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.

Step 28

The sides that that pair great and make khichdi a satisfying complete meal are Curd (yogurt), Papad (roasted or fried), Pickle and Ghee - a teaspoon or two drizzled on top of the khichdi

Step 29

You can also serve it with any raita or salad. I like to to enjoy khichdi drizzled with some lemon juice and served with Eggplant Fries or Potato Fries and with a finely chopped vegetable salad.

Step 30

I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.

Step 31

If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.

Step 32

I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.

Step 33

On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.