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One pot Moong dal khichdi


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Ingredients

Ingredients

  • 1 tablespoon ghee
  • 1 teaspoon jeera (cumin seeds)
  • 3/4 cup moong dal
  • 3/4 cup rice
  • salt to taste
  • 1/2 teaspoon turmeric powder
  • a pinch of hing (asafoetida) [optional]
  • 4 cups of water (for a porridge-like consistency)

Instructions

Pressure cooker method

  1. Heat ghee in a pressure cooker over medium heat. Once the ghee is hot, add cumin seeds and when they start to splutter, add the rinsed rice, moong dal along with salt, turmeric powder, and asafoetida. Add about 4 cups of water and mix well.
  2. Close the lid of the pressure cooker and place the vent on it. Cook the khichdi in the pressure cooker till the vent or whistle goes off 4 times. Set it aside to cool.
  3. Serve hot with a side of curd and pickle.

Instant Pot method

  1. Add oil in the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “low” and wait till the display reads “Hot.” Add cumin seeds and when they start to splutter, add the rinsed rice, moong dal along with salt, turmeric powder, and asafoetida. Add about 4 cups of water and mix well. 
  2. Press “Warm / Cancel” button and then select “Pressure Cook.” Adjust the time to 20 minutes and pressure selection to high or alternatively select the “Porridge” setting. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
  3. Wait until the vent returns to the venting position before checking on the khichdi.
  4. Serve hot with a side of curd and pickle.