Khichdi

Ingredients

Instructions

1. 01

   Add the rice and moong dal to a bowl and wash them 3 times with fresh water, gently rubbing the grains between your fingers. Drain well after the final rinse.

2. 02

   Turn the Instant Pot to Sauté mode. Add the oil or ghee. Once hot, add the cumin (jeera) seeds and let them splutter.

3. 03

   Add the vegetables of your choice and sauté for 2 - 3 minutes.

4. 04

   Add the washed rice and moong dal and stir everything together for about a minute.

5. 05

   Pour in the water, then add the salt, turmeric, coriander powder, Kitchen King masala, and a pinch of garam masala. Mix well.

6. 06

   Close the lid, set the valve to Sealing, and cook on Pressure Cook (High) for 6 minutes.

7. 07

   Allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.

8. 08

   Open the lid and stir the khichdi well. If desired, fold in the chopped spinach and let the residual heat wilt it for 1 - 2 minutes.

9. 09

   If you'd like a softer consistency, stir in a little hot water until it reaches your preferred texture.

10. 10

    This comforting khichdi is delicious with a dollop of ghee. It also pairs wonderfully with a bowl of raita, making it a simple, nourishing meal any day of the week.