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Indian Vegetable Khichdi (Masala Khichdi)

Indian Vegetable Khichdi (Masala Khichdi)

Main CourseIndianVegetarianEasy12 min work · 20 min total4

Submitted by Sanjay Patel

Source: pipingpotcurry.com

Ingredients

4 servings
  • 1/2 cup Split green moong lentils (washed)
  • 1/2 cup White Rice (washed)
  • 3 cups Water
  • 1 tablespoon Ghee
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/8 teaspoon Asafoetida (Hing)
  • 1/2 tablespoon Ginger (paste)
  • 1/2 Onion (small, chopped)
  • 1 Tomato (chopped)
  • Cilantro (to garnish)
  • 1 Potato (small, cut into small pieces)
  • 1/2 cup Carrot (cut into small pieces)
  • 1/2 cup Green peas
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1/4 teaspoon Cayenne or Red chili powder
  • 1 teaspoon Salt

Instructions

  1. 1.
    Start the Instant Pot on Sauté mode and heat ghee in it.
  2. 2.
    Add cumin seeds, asafoetida, and let them bubble for 30 seconds.
  3. 3.
    Then add onions and ginger.
  4. 4.
    Let them cook for a minute.
  5. 5.
    Add all the veggies and spices.
  6. 6.
    Stir them well.
  7. 7.
    Add the lentils, rice, and water.
  8. 8.
    Stir them well with the veggies.
  9. 9.
    Close the Instant Pot lid, and set it to pressure cook mode for 5 minutes at high pressure with the vent in the sealing position.
  10. 10.
    When the Instant Pot beeps, do a 10-minute NPR.
  11. 11.
    This means release the pressure manually 10 minutes after the Instant Pot beeps.
  12. 12.
    Garnish with cilantro.
  13. 13.
    Serve hot with additional ghee to top it.
  14. 14.
    To make this khichdi on a stovetop pressure cooker, follow the same steps and let it cook for 3 whistles.