Quick & Easy Khichdi: Perfect for Cozy Evenings or Recovery Days

Ingredients

• 1 cup short-grain rice (ambe mor or kali jeera)
• 1/2 cup moong dal (split mung beans)
• 4 1/2 cups water (***)
• 1 1/2 teaspoons kosher salt
• 1/3 teaspoon ground turmeric
• Pinch of black pepper
• ghee
• Pickle
• plain yogurt

Instructions

1. 1

   Rinse the rice and moong dal thoroughly until the water runs clear. Drain the water,

2. 2

   Add the rice, moong dal, water, salt, turmeric, and black pepper to the Instant Pot insert and give a quick stir.

3. 3

   Secure the lid and set the valve to "Sealing." Select the "Rice" setting, adjust to cook for 12 minutes at low pressure, and let it release pressure naturally for 10 minutes. (See notes for Stovetop instructions)

4. 4

   Move the valve to "Venting" to release remaining steam, then serve your khichdi hot, drizzled with ghee and a side of pickle.