Recipe
Instant Pot Khichdi Recipe: Simple & Comforting
Published: April 22, 2024
Discover a simple and comforting Instant Pot khichdi recipe that's perfect for any meal. This easy-to-follow recipe is a must-try for anyone looking for a delicious and nutritious meal.
This Instant Pot Khichdi is my go-to comfort food. It's a simple, wholesome dish with rice, dal, and spices, cooked to perfection in my trusty Instant Pot. A sprinkle of cilantro and it's ready to serve!
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Here's my favorite, ever-so-comforting Khichdi recipe for those days when you crave something simple yet nourishing. Crafted in an instant pot, it's packed with the goodness of basmati rice and mung dal, seasoned perfectly with cumin and turmeric. Trust me, cooking couldn't get any easier or tastier than this! One bite and you'll be hooked.
Ingredients for Delicious Khichdi
- Basmati rice: Fragrant long-grain rice adds a delicate aroma and fluffy texture, perfect for this comforting one-pot meal.
- Yellow split mung dal: Provides a creamy texture and nutty flavor, adding protein and richness to the dish.
Khichdi is a versatile dish that can be customized with various vegetables like peas, carrots, or spinach to add more flavor and nutrition to the meal.
Essential Tools for Making Instant Pot Khichdi
- Instant Pot: Essential for pressure cooking the khichdi quickly and efficiently.
- Spatula: Needed for stirring the ingredients in the Instant Pot and ensuring even cooking.
Common Questions About Preparing Instant Pot Khichdi
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Ingredients:
- 1 cup basmati rice
- 1/2 cup yellow split mung dal
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 4 cups water
- Fresh cilantro for garnish
Instructions:
- Rinse the rice and dal under running water until the water runs clear.
- Set the Instant Pot to sauté mode and heat ghee. Add cumin seeds and let them splutter.
- Add the rice, dal, turmeric powder, salt, and water. Stir well.
- Close the lid, set the Instant Pot to high pressure for 8 minutes.
- Once done, let the pressure release naturally for 10 minutes, then do a quick release.
- Garnish with fresh cilantro before serving.
Nutritional value:
Per Serving in Calories: 320 kcal | Carbohydrates: 60 g | Protein: 12 g | Total Fat: 4 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 1 g | Polyunsaturated Fat: 1 g | Cholesterol: 8 mg | Sodium: 600 mg | Dietary Fiber: 8 g | Sugar: 1 g | Calcium: 50 mg | Potassium: 300 mg | Iron: 3 mg | Vitamin A: 100 µg | Vitamin C: 5 mg
Tips for Making Khichdi Ahead of Time and Freezing
Make Ahead Instructions
- Cook the khichdi as per the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Portion the khichdi into freezer-safe containers.
- Label with the date and freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
