This one-pot meal is the ultimate comfort food that is enjoyed by all ages. Made with rice, lentils, vegetables, and warm spices, it's super easy to make, light on the stomach, and is highly nutritious. Naturally gluten-free and vegan friendly. Traditionally served with ghee, pickle, yogurt, and pappadums. Skip the ghee (clarified butter) and yogurt to keep it vegan!!!
Ingredients
- ¼ cup toor dal or split pigeon peas
- ¼ cup sabut masoor dal or whole brown lentils
- ¼ cup basmati rice
- ¼ cup brown rice
- 1 medium carrot, grated
- ½ green/red bell pepper or capsicum, chopped
- ¼ cup frozen peas, rinsed
- ⅓ cup frozen corn, rinsed
- 1 medium onion, chopped
- 1 medium tomato, chopped
- ½ inch ginger, minced
- 1 green chili, finely chopped
- ½ teaspoon cumin seeds
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- 2 tablespoon fresh cilantro or coriander, finely chopped
- 2 tablespoon oil
- 3.5 cup water
- salt to taste
Instructions
- In a bowl, rinse the rice and dals(lentils) till the water runs clear. Thereafter, soak them in fresh water for about 20 minutes.
- Turn Instant Pot to SAUTE mode at HIGH. Once it displays HOT, add the oil.
- After 30 seconds, add cumin seeds. Let them splutter.
- Add ginger and green chili. Saute for a few seconds.
- Now, add onions and peppers, keep stirring.
- When onions become translucent, add carrots, peas, and corn. Cook for another 3-4 minutes.
- Stir in chopped tomatoes, saute till they soften a bit.
- Mix in all the spices - red chili powder, coriander powder, turmeric, ground cumin, garam masala, and salt. Saute for another minute.
- Add the drained rice and dals to the pot. Give it a good stir.
- Further, add water. Close the lid and cancel the SAUTE mode.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 12 minutes.
- Once the time is over and Instant Pot beeps, let the pressure release naturally.
- Open the lid and give it a good stir.
- Garnish with cilantro. Serve hot topped with dollops of ghee( optional), yogurt, pickle, and papad!!!
Recipe Notes
- The recipe by itself is vegan and gluten-free. Don't serve with ghee and yogurt if you want to keep it vegan.
- It's a very versatile dish. You can easily adjust according to your taste preferences. Feel free to use vegetables of your choice.
- You can make this khichdi with just basmati rice and lentils too. Use ½ cup basmati and ¼ cup toor dal and ¼ cup masoor dal. Keep rice to dal ratio to 1:1.
- This khichdi has a porridge-like consistency, reduce the amount of water if you like yours more like pulav.
