Ingredients:

  • 1 cup Split Yellow Moong Dal (skinless)
  • 1 cup White Basmati Rice (or Sona Masoori)
  • 6 cups Water or Vegetable Broth
  • 1 tsp Salt (or to taste)
  • 2 Tbsp Ghee or Neutral Cooking Oil
  • 1 tsp Cumin Seeds (Jeera)
  • ¼ tsp Asafetida (Hing)
  • 1 tsp Fresh Ginger, finely grated
  • 1-2 Green Chilies, slit lengthwise
  • ½ tsp Turmeric Powder
  • 1 Tbsp Ghee (for final tempering)
  • 2-3 Dried Red Chilies (Whole)
  • 6-8 leaves Fresh Curry Leaves
  • ¼ cup Fresh Coriander (Cilantro), chopped

Instructions:

  1. Combine the Moong Dal and Rice in a large bowl. Rinse thoroughly under cold water, stirring until the water runs mostly clear. Drain well. This step removes excess starch and helps prevent a 'BURN' error in the Instant Pot.
  2. Activate Sauté: Plug in the Instant Pot and press the 'Sauté' button (Normal setting). Wait until the display reads 'Hot.' Add 2 Tbsp of Ghee or Oil to the inner pot.
  3. Temper Spices: Once the ghee is hot, add the Cumin Seeds and Asafetida (Hing). Sauté for 30–60 seconds until the cumin splutters and smells fragrant. Immediately add the grated Ginger and Green Chilies and sauté for one minute.
  4. Add Turmeric: Stir in the Turmeric Powder quickly, cooking for about 10 seconds. Add the rinsed Rice and Dal mixture to the pot and stir well to coat everything in the seasoned oil.
  5. Pressure Cook: Pour in the 6 cups of Water or broth and add the Salt. Give it a final stir, ensuring nothing is stuck to the bottom. Cancel the Sauté mode. Secure the lid, set the valve to Sealing, and select the 'Pressure Cook' or 'Manual' setting on High Pressure for 8 minutes.
  6. Natural Release and Manual Release: Once the timer goes off, allow the pressure to release naturally (NPR) for 10–12 minutes. Then, carefully switch the valve to the Venting position (MR) to release any remaining pressure. Once the pin drops, open the lid.
  7. Check Consistency and Final Tempering: Give the Khichdi a vigorous stir. If it is too thick, stir in a little boiling water until it reaches a thick, creamy, porridge-like consistency. For the final tempering (Tadka), heat 1 Tbsp of Ghee in a separate small pan. Add dried Red Chilies and Curry Leaves. Cook until the leaves are crispy. Pour this fragrant tempering immediately over the Khichdi.
  8. Garnish and Serve: Stir in the fresh Coriander (Cilantro) and serve hot, ideally with a side of yogurt or Indian pickle.