Preeti’s Recipes
Instant Pot Khichdi (Serves 4)
Khichdi has been a staple in my diet since I was a very young girl. My mom would make it almost every Sunday when she was tired of cooking and we didn’t know what else to eat! It’s so easy to make on a stovetop but now that I have figured out how to use my instant pot, it’s even more convenient!
Khichdi has been a staple in my diet since I was a very young girl. My mom would make it almost every Sunday when she was tired of cooking and we didn’t know what else to eat! It’s so easy to make on a stovetop but now that I have figured out how to use my instant pot, it’s even more convenient! I make this dish for us at least two times a month. It’s a very nourishing meal if you’re feeling under the weather or if your stomach needs a break after a long weekend from eating heavy eating!
HERE YOU GO!
Ingredients:
½ cup basmati rice
½ mixture of chana dal & moong gal (yellow lentil mixture)
½ tsp cumin
S&P to taste
1 tsp Haldi
A handful of dry methi
Half white onion- chopped
4 cups of water
A handful of chopped spinach
Cilantro for garnishing
Steps:
Set IP on saute mode. Add oil or ghee. Once the ghee warms up, add cumin and onions. Saute for a minute. Add salt and pepper to taste, and methi. This gives the khichdi so much more flavor! Turn to saute mode off. Add rice mixture (I wash and soak for an hour prior to cooking). Add Haldi and 4 cups of water (3 if you like thicker consistency). Press the pressure cook button and choose the 15-minute setting. Once the instant pot shuts off and the knob turns easily from seal to vent position and the silver coin looking knob goes down easily, twist open the IP lid. Add a handful of chopped spinach and cilantro. Make sure you don’t forget to squeeze lemon juice on top! I serve mine with a dollop of butter or ghee on top.