Instant Pot Dal Khichdi

Instant Pot Dal Khichdi - a one-pot delicious meal made with lentils, rice and a few spices. One-pot lentils and rice dish is the easiest and comfort dish to make on weekdays and goes well with yogurt and pickle.

Prep Time20

Cook Time20

NPR (Natural Pressure Release)10

Total Time50

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Vegetarian

Servings:

Calories: 57kcal

Author: Geetha

Equipment

1 Instant Pot
1 Wooden Spoon

Ingredients

1 cup =250ml ; 1 Tablespoon =15ml ; 1 Teaspoon =5ml

1.5 Tablespoon Ghee/Clarified Butter
1 Teaspoon Cumin
2 Dried Red Chillies each broken into 2 pieces
¼ Teaspoon Asafoetida (Hing)
1 Teaspoon Ginger finely chopped
½ cup (or) 99gms (or) medium size Onion chopped
⅓ cup (or) 78 gms (or) medium size Tomato chopped
½ Teaspoon Turmeric
1 Teaspoon Chilli Powder/Cayenne
Salt as required
½ cup (or) 121 gms Moong Dal/Small Yellow Lentils
½ cup (or) 112 gms Masoor Dal/Red Lentils
¾ cup (or) 147 gms Basmati Rice
handful Coriander leaves chopped
4 cups (or) 1000 ml Water

Get Recipe Ingredients

Instructions

Check the notes and tips at the bottom of the recipe for extra info and help.
Rinse and wash lentils and rice with cold water for 3-4 times or until water runs clear.
½ cup (or) 121 gms Moong Dal/Small Yellow Lentils, ¾ cup (or) 147 gms Basmati Rice, ½ cup (or) 112 gms Masoor Dal/Red Lentils
Soak them in warm water for 20 minutes, meantime prep the vegetables and gather all the required ingredients to start cooking.
Plugin Instant Pot, turn sauté mode ON.
Melt ghee and add cumin. Saute and let it sizzle for few seconds.
1.5 Tablespoon Ghee/Clarified Butter, 1 Teaspoon Cumin
Now dried red chillies followed by asafoetida and ginger. Saute for few seconds.
2 Dried Red Chillies, ¼ Teaspoon Asafoetida (Hing), 1 Teaspoon Ginger
Add onion and saute for 4-5 minutes until onion softens and start to turn brown.
½ cup (or) 99gms (or) medium size Onion
Now add tomato followed by salt, turmeric, chilli powder/cayenne. Saute for 5 minutes or until tomato softens. Add a splash of water onion-tomato mixture starts to dry out or sticks to base of the pot.
⅓ cup (or) 78 gms (or) medium size Tomato, ½ Teaspoon Turmeric, 1 Teaspoon Chilli Powder/Cayenne , Salt
Turn the saute mode OFF. Deglaze the pot and ensure the spices or vegetables are not stuck to the base of the pot to prevent BURN message.
Discard the water from soaked lentils and rice, add it in the pot.
Add water and stir well.
4 cups (or) 1000 ml Water
Secure the pot with lid and turn the knob to SEALING position.
Turn pressure cook mode ON, set timer to 5 minutes at high pressure.
Once timer goes off, let the pressure release naturally (NPR) for 10 minutes. Then turn the knob to vent position and wait until the pin goes down.
Take the lid off the pot, add coriander and mix well.
handful Coriander leaves
Serve piping hot dal khichdi with pickle, yogurt or any side dish of your choice.

Notes

You can use just one variety of lentils or a combination of various varieties.

I've used basmati rice. Any rice varieties - sona masoori, ponni, long grain, brown rice works just fine. You may have to adjust water though.

Add more water to get thin consistency and cut down water to get a thick consistency.

Adjust spices to suit your taste.

The cook time mentioned in a recipe card includes the time IP takes to come to pressure and start the timer.

Ensure to deglaze the pot before setting the timer to prevent the BURN message. Even a tiny bit of vegetable or spice stuck at the base of the pot results in a BURN message.

Nutrition