Moong Dal Khichdi, or Kitchari is a simple dish made with rice and lentils, tempered in ghee with cumin seeds and turmeric. It takes less than 30 minutes to make and is a perfect comfort meal for weeknights or when someone is under the weather!
Add basmati rice and moong dal to a bowl and rinse with water a few times till the water runs clear.
Heat the instant pot in sauté mode and add ghee in it. Add cumin seeds and asafoetida.
When the cumin seeds start to sizzle, add rice, moong dal and water. Add the salt and turmeric powder. Give it a stir. Then close lid with vent in sealing position.
Change the instant pot setting to manual or pressure cook mode at high pressure for 6 minutes.
When the instant pot beeps, let the pressure release naturally (NPR).
Khichdi is ready to serve. Serve in bowls topped with a dollop of ghee, along with a side of papad and pickle.
Stovetop Pressure Cooker Method
Follow the same steps as above and cook for 3-4 whistles on medium flame. Let the pressure release naturally.
Vegan: To make this khichdi vegan, replace ghee with plant based oil or vegan butter of your choice.Dal and Rice: I use equal amounts of dal and rice in this recipe, to make this khichdi more protein-rich. Traditionally it was made with about ⅔ parts of rice and ⅓ parts of dal. Consistency: Khichdi typically has a porridge like consistency. If you like a dry consistency for your khichdi, add less water. Optional Ingredients: You can add other optional ingredients when making khichdi too. These can be added before adding the rinsed dal and rice to the pot.