Khichdi

🥘 Ingredients

• basmati rice ½ cup
• moong dal ½ cup
• butter 1 tbsp
• asafoetida ¼ tsp
• cumin seeds 1 tsp
• turmeric powder ½ tsp
• water 4 cups
• salt 1 tsp
• ?water 1 cup

1. 1

   Combine basmati rice and moong dal in a bowl . Wash well and rinse - do this about four times. Soak the rice and lentils in water for at least 30 minutes . Once done, rinse and drain. Set aside.
2. 2

   Press SAUTE mode on the Instant Pot . Once hot, add butter (or ghee). Once it melts, add asafoetida (hing, or use gluten-free hing), cumin seeds , and turmeric powder . Saute for 30 seconds - do not cook this for long, or the butter will burn.
3. 3

   Then, add rinsed rice and lentils. Stir and cook for about 1-2 minutes . This will toast up the rice and lentils.
4. 4

   Add water (for cooking), salt , and stir. Close the Instant Pot and cook on High Pressure for 8 minutes , allowing the khichdi to naturally release. Once the steam has been released, your khichdi is ready.
5. 5

   Since I prefer my khichdi a little runny, I add ?water (cold is fine) and stir.
6. 6

   Enjoy with a dollop of butter or ghee and achaar (pickle) on the side.