Masala Khichdi Recipe

Ingredients

• 1/2 Cup white rice (short to medium grain)
• 1/4 Cup yellow moong dal
• 1/4 Cup pink masoor dal
• 1/8 Cup vegetable refined oil
• 1/4 teaspoon hing (asafoetida)
• 1/2 Cup onion, finely chopped
• 1 tablespoon ginger garlic paste ((see recipe) )
• 1/4 Cup tomato chopped
• 1 teaspoon red chili powder
• 2 teaspoon salt or to taste
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/4 Cup carrot, diced
• 1/4 Cup French beans, diced
• 1/4 Cup green peas
• 1/4 Cup potato, diced
• 4 Cup water, at room temperature
• 1 teaspoon Garam Masala ((see recipe))
• 2 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds (jeera)
• 1 tablespoon chopped garlic
• 2 dried red chilies
• 1/4 teaspoon red chili powder

Instructions

1. 1

   Combine rice and lentils in a bowl. Rinse with water 2 - 3 times. Soak in clean water for 15 minutes.

2. 2

   Set the SAUTE mode of the instant pot for 10 minutes.

3. 3

   Add ghee to the inner pot. Once the ghee is hot, add asafoetida and chopped onion. Fry onion till it becomes light golden. This takes 3 - 5 minutes.

4. 4

   Next, add ginger garlic paste, tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 2 minutes to break down the tomato.

5. 5

   Drain all the water from the soaked lentils and rice. Add them to the inner pot along with the vegetables. Saute until the set timer beeps.

6. 6

   Add 4 cups of water, garam masala, and stir to combine. Seal the lid of the instant pot. Set the steam valve to the SEALING position. PRESSURE COOK for 5 minutes.

7. 7

   After 5 minutes, you can either wait for the natural release of steam or do a quick release. I prefer natural release.

8. 8

   For tadka (tempering), heat ghee in a small pan over the stovetop. Add cumin seeds, garlic, red chilies, and powder. Cook for less than 1 minute. Turn off the heat. Pour this tadka over the piping hot khichdi.

9. 9

   Serve masala khichdi warm with pickle and curd.