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Instant Pot Khichdi

Instant Pot Khichdi

Ingredients

  • ½

    cup petit yellow moong dal

  • ½

    cup long-grain white rice

  • 2

    tablespoons ghee, plus more melted ghee for drizzling

  • 1

    small yellow onion, finely chopped (about 3/4 cup)

  • 1

    tablespoon finely chopped fresh ginger

  • 1 ½

    teaspoons cumin seeds

  • 1 ½

    teaspoons coriander seeds

  • ½

    teaspoon ground turmeric

  • 2

    small plum tomatoes, chopped

  • Kosher salt

  • Yogurt and cilantro, for serving

Preparation

  1. In a medium bowl, combine the dal and rice. Add water until covered.
  2. 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.
  3. Add the tomatoes and cook, stirring occasionally, until softened, about 4 minutes. Season with 2 teaspoons salt.
  4. 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.
  5. When the time is up, immediately release the pressure. Carefully open the lid and season to taste with salt.
  6. Divide among bowls. Drizzle with ghee, then top with yogurt and cilantro to serve.