Instant Pot Khichdi

By Samantha Seneviratne

Published March 23, 2021

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
45 minutes
Rating
4(1,199)
Comments
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Khichdi is a comforting and mild South Asian stew typically made with lentils and rice. This version is made with long-grain rice and yellow moong dal (or split mung beans), softened tomatoes and onion, then flavored with a cumin, coriander and turmeric, but each family has their own recipe. To bulk it up, you could add some grated carrot or zucchini with the onion, or wilt baby spinach in at the end. But topped with a drizzle of ghee, some plain yogurt and fresh cilantro, it’s a warming, homey meal just as it is.

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Ingredients

Yield:4 servings

  • ½ cup petit yellow moong dal

  • ½ cup long-grain white rice

  • 2 tablespoons ghee, plus more melted ghee for drizzling

  • 1 small yellow onion, finely chopped (about ¾ cup)

  • 1 tablespoon finely chopped fresh ginger

  • 1 ½ teaspoons cumin seeds

  • 1 ½ teaspoons coriander seeds

  • ½ teaspoon ground turmeric

  • 2 small plum tomatoes, chopped

  • Kosher salt

  • Yogurt and cilantro, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 20 milligrams cholesterol; 180 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 1 gram fiber; 221 milligrams sodium; 3 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, combine the dal and rice. Add water until covered.

  2. Step 2

    Set the electric pressure cooker to sauté and melt 2 tablespoons ghee. Add the onion, ginger, cumin, coriander and turmeric to the pressure cooker and cook, stirring often, until the onion is translucent, about 5 minutes.

  3. Step 3

    Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.

  4. Step 4

    Drain the dal mixture and add it to the pressure cooker. Add 4 cups water, cover, and set the electric pressure cooker for 15 minutes on low pressure. It will take a couple of minutes for it to come to pressure.

  5. Step 5

    When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.

  6. Step 6

    Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.

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Ratings

4 out of 5
1,199 user ratings
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Comments

Nate

Perhaps clicking on a recipe with the words "Instant Pot" in the title isn't the best place to look. If you type "Khichdi" in the search bar, there appears to be a very solid Tejal Rao recipe for a stovetop version.

Rebecca Anne

It would be nice to have the instructions for the stovetop. Not everyone has a pressure cooker.

Asma Mahmood

There r many ways to make Khichrdi and my recepie ends up looking like Pilaf more then a soggy lental. Its made on stove , quick and easy . Fry onions till golden, add whole black Pepper, cloves, stick of cinnamon quarter tsp cumin seeds fry & add enough water to soak the rice and split mong with skin on. Add presoaked rice &mong 1 cup each add salt& cook on very low heat...Enjoy with yogert..its our comfort food and easily digestable so given when convelesing. Can substitute water with broth.

Deborah

My favourite fish recipe. I’ve made this 3 times in as many months. This time used green beans and mushrooms as that was in the fridge. Black beans because no white beans. I pressure cook the black beans so no bean liquid. Add a touch of water. Always delicious. But never have used the zest. Don’t know why it’s in the ingredients as the instructions don’t tell you when to use it. And never use panko. Just grind dry bread.

Deborah

I made this before and it was great. This time I did a quick release - which I didn’t do last time. I let it natural release. With quick release this was much too watery and the result was almost soupy. I’m not sure what happened as I added 4 cups water as instructed. That was clearly too much water.

Angela

I think the flavor is there, but the texture was more of a soup which felt incongruent with the recipe photo. I also think whole coriander seeds are way more cumbersome to eat than whole cumin seeds. Zero disrespect to the authenticity of this dish, but I'd probably go crushed coriander next time.

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