Masala Khichdi

Nutrition values are AI-estimated based on ingredients.

• 1 cup white rice
• 1/2 cup yellow split lentils (moong dal)
• 1/4 cup red split lentils (masoor dal)
• 1/8 cup vegetable oil
• 1/2 teaspoon asafoetida (hing)
• 1/2 cup chopped red onion
• 1 teaspoon ginger garlic paste
• 1/4 cup chopped tomato
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Approximately 1 teaspoon salt (to taste)
• 1 cup mixed vegetables (carrots, green beans, potatoes, green peas)
• 4 cups water
• 1 teaspoon garam masala
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 tablespoon chopped garlic
• 2 dried red chilies
• 1/2 teaspoon red chili powder
• Fresh cilantro for garnish

1. 1Combine white rice, yellow moong dal, and red masoor dal in a glass bowl, rinse thoroughly, and then soak in fresh water for 15 minutes.
2. 2Set the Instant Pot to "Sauté" mode for 10 minutes and add vegetable oil, followed by asafoetida powder.
3. 3Add chopped red onion and sauté until it softens and becomes translucent, then stir in ginger garlic paste and chopped tomatoes.
4. 4Add red chili powder, turmeric powder, coriander powder, and salt, then sauté for a few minutes until spices cook and tomatoes break down.
5. 5Add the soaked and drained rice and lentils to the Instant Pot, along with 1 cup of mixed vegetables.
6. 6Mix the ingredients well to coat them in the spice blend.
7. 7Pour in 4 cups of water, add 1 teaspoon of garam masala, and give the mixture a final stir.
8. 8Close and seal the Instant Pot lid, then select the "Pressure Cook" function and set the cooking time to 5 minutes on "High" pressure.
9. 9While the khichdi is cooking, melt 2 tablespoons of ghee in a small tempering pan on a gas stove.
10. 10Add 1 teaspoon of cumin seeds to the hot ghee and allow them to splutter, then add 1 tablespoon of finely chopped garlic and 2 dried red chilies and fry until aromatic.
11. 11Sprinkle 1/2 teaspoon of red chili powder into the hot ghee and briefly heat it to create a vibrant red, sizzling tempering.
12. 12Open the Instant Pot after the pressure cooking cycle is complete and the khichdi appears well-cooked and creamy.
13. 13Serve the cooked khichdi hot into a bowl and immediately pour the spicy, sizzling tempering over the top.
14. 14Garnish the dish with fresh chopped cilantro.

These instructions are our analysis of the original video. Watch on YouTube →