INSTANT POT® KHICHDI
Two types of legumes, brown basmati rice, and goda masala are cooked in an Instant Pot® for a traditionally flavored Indian classic. Goda masala is a coconut-based seasoning, which gives this dish a fragrant and tasty edge. Khichdi is easy to digest, so it is nice for detox or when you want something light. Leftovers warm up nicely with a touch of water. This is a simple recipe; some cooks like to add vegetables to the saute.
Provided by Buckwheat Queen
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to the rice and mung beans to soak for 15 minutes. Drain and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute cumin and mustard seeds in 2 tablespoons ghee until fragrant, about 2 minutes. Add shallot and ginger and cook until shallot is tender and translucent, about 5 minutes. Add the drained rice and legumes; stir to combine. Turn off Saute function.
- Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
- Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon of remaining ghee.
Nutrition Facts : Calories 351.4 calories, Carbohydrate 40.2 g, Cholesterol 43.7 mg, Fat 18.6 g, Fiber 4.6 g, Protein 9.1 g, SaturatedFat 10.7 g, Sodium 206.2 mg, Sugar 2.5 g
KHICHDI RECIPE | MOONG DAL KHICHDI
Khichdi recipe made with rice, moong dal (lentils) and spices, is a super comforting one pot protein-rich Indian meal. It's delicious, nourishing and wholesome. Instructions included for stovetop & instant pot.
Provided by Swasthi
Categories Main
Time 35m
Number Of Ingredients 17
Steps:
- Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.
- Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.
- Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.
- Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.
- Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.
- Then add drained daal and rice. Saute for 3 to 4 mins.
- Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.
- Stir well & taste the water. Add more salt if needed.
Nutrition Facts : Calories 463 kcal, Carbohydrate 71 g, Protein 16 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 689 mg, Fiber 16 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT KHICHDI
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.
Provided by Samantha Seneviratne
Categories grains and rice, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the dal and rice. Add water until covered.
- 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.
- Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.
- 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.
- When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.
- Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.
KHICHDI RECIPE | MOONG DAL KHICHDI
Khichdi recipe is a delicious one pot meal of rice and moong lentils. Moong Dal Khichdi is light and easy to digest healthy food. Stove-top pressure cooker, Instant Pot and Stove-top Pan instructions are included in the recipe card.
Provided by Dassana Amit
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Rinse and wash moong lentils and rice together.
- Soak both rice and lentils for 30 minutes in water.
- After 30 minutes, drain all the water and set aside.
- Heat ghee or oil in pressure cooker. Add cumin seeds. When cumin splutters then add onions.
- Sauté onions until translucent. No need to make onions light brown or golden brown.
- Once the onions become translucent, then add tomatoes, green chilli and ginger.
- Mix and add turmeric powder and asafoetida. Mix again and sauté until the tomatoes softens.
- Add the rice and moong lentils to the pressure cooker.
- Stir and sauté for a minute. Add water and season with salt.
- Mix well. Check the taste of the water and it should be slightly salty.
- Close the lid tightly and pressure cook on a high heat for 7 to 8 whistles or 8 to 9 minutes on medium-high to high heat.
- Switch off heat and wait. Let the pressure fall naturally in the cooker.
- When there is no pressure in the cooker, remove the lid and check the consistency. If it looks too thick, add some hot water and mix well.
- Keep on sim or low heat to simmer for a few minutes until you get the right consistency.
- The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
- While serving drizzle 1 to 2 teaspoons of ghee on top while serving. Optional step.
- Serve moong dal khichdi hot or warm with curd (yogurt) and accompanying salad.
- Press the sauté function of your IP. Let the display read 'hot'. Add ghee or oil. Fry cumin seeds until they splutter.
- Add onions and sauté until they soften. Tip in the tomatoes, ginger, green chillies and sauté stirring often until tomatoes soften. Stir in the turmeric powder and asafoetida.
- Add soaked rice and lentils. Stir deglazing if needed.
- Pour 3.5 cups water and salt. Deglaze removing any stuck ingredients from the bottom of the pan.
- Seal with the IP lid and set the valve to the sealing position. Pressure cook on high pressure for 9 minutes. When you hear the beep sound, wait for 10 minutes and then do a quick pressure release lifting the valve carefully.
- Check the consistency. If it is too thick, add some hot water and sauté for 1 to 2 minutes using the sauté function. If it has a thin consistency, sauté for some more minutes until you get the desired consistency. Serve hot or warm.
- To make khichdi in a pan, follow all the directions as listed for the pressure cooker version in a pan until you add the rice and lentils.
- After you add the rice and lentils, give a good stir and sauté for a minute. Add 4 to 4.5 cups water and season with salt. Cover the pan and cook on a medium-low to medium flame until the lentils are softened and mushy.
- Keep a check while cooking and if the water has dried up with undercooked lentils, add some hot water and combine well. Cover and continue to cook.
- When the khichri is cooked, check the consistency. If thick, add some hot water and simmer for 1 to 2 minutes. For a thin consistency, continue too cook for some more minutes.
- The sides that that pair great and make khichdi a satisfying complete meal are Curd (yogurt), Papad (roasted or fried), Pickle and Ghee - a teaspoon or two drizzled on top of the khichdi
- You can also serve it with any raita or salad. I like to to enjoy khichdi drizzled with some lemon juice and served with your choice of vegetable fries and with vegetable salad.
- I always prefer to eat and serve khichdi fresh as it can become dry and lumpy on cooling or after some hours.
- If you do end up with leftovers, you can store in the refrigerator in an air-tight container for up to 1 day.
- I also prefer to reheat the dish in a saucepan instead of the oven so that I can add some water to thin it a bit and ensure everything is evenly heated before serving.
- On cooling khichdi does thicken and becomes lumpy, so you have to add some water to it while reheating.
Nutrition Facts : Calories 482 kcal, Carbohydrate 73 g, Protein 17 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 632 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
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