From the table
Instant Pot Kichdi (i.e. Our Reset Meal)
Shared by Kimaya and Tanay
Pinned by Tanay and Kimaya
Why it's special
Any time we come from home travel or need a quick, easy comfort meal, this is what we turn to. This was the first shared comfort food we started making together.
Ingredients
1/2 cup Basmati Rice, washed
1/2 cup Split Yellow Lentils (Moong Dal), washed
1 tablespoon Ghee, plus more for topping, or oil for vegan
1 teaspoon Cumin seeds (Jeera)
1/8 teaspoon Asafoetida (Hing), optional, skip for gluten-free
4 cups Water
1 teaspoon Salt, adjust to taste
1/2 teaspoon Ground Turmeric (Haldi powder)
Cilantro leaves, chopped, to garnish
Steps
1. Add basmati rice and moong dal to a bowl and rinse with water a few times till the water runs clear.
2. Heat the instant pot in sauté mode and add ghee. Add cumin seeds and asafoetida.
3. When the cumin seeds start to sizzle, add rice, moong dal, and water. Add the salt and turmeric powder. Stir, then close the lid with the vent in the sealing position.
4. Change the instant pot setting to manual or pressure cook mode at high pressure for 6 minutes.
5. When the instant pot beeps, let the pressure release naturally (NPR).
6. Khichdi is ready to serve. Serve in bowls topped with a dollop of ghee, along with papad and pickle.
Stovetop Pressure Cooker Method:
1. Follow the same steps as above and cook for 3–4 whistles on medium flame. Let the pressure release naturally.
Notes
We like to throw a cup of frozen mixed vegetables in at the end and sautée for 2 minutes.