Dal khichdi

Preparation Add rice and dal to a pot

Wash them at least thrice & drain water completely

How to make khichdi Heat ghee in a pressure cooker or pot on a medium heat

Saute bay leaf & cumin on a low flame for 1 min

Then fry ginger until fragrant & sprinkle hing

Fry onions and green chilies until the raw smell of onions goes away

Add tomatoes, carrots, beans, salt and turmeric and saute for 3 to 4 mins

Then add drained daal and rice

Saute for 3 to 4 mins

Pour 3 cups water for mushy consistency and 4 cups for porridge like consistency

Stir well & taste the water

Add more salt if needed

Pressure cook for 2 whistles on a medium flame for a mushy khichdi

Cook for 4 to 5 whistles on a low to medium flame for porridge consistency

If cooking in a pot, cook until soft adding more water if needed

Pour 1 tsp ghee on the hot khichdi

Serve with papad and pickle

Instant pot Khichdi Press saute button (medium) & pour ghee

When the ghee melts, add in bay leaf and cumin When it sizzles then add in onions & chili

Fry until transparent

Next add in ginger, hing, tomatoes, all veggies & turmeric

Saute for 2 to 3 mins until tomatoes turn mushy

Add & saute drained rice & lentils for another 2 to 3 mins

Next add in salt & pour water

Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any

Mix well & taste the water

Add more salt if needed

Secure the lid & move the steam release handle to sealing

Press the pressure cook or manual button (high pressure)

Set the timer to 8 mins

Or you can also press porridge button & set timer to 9 mins

Once it is done, the instant pot beeps, then press cancel and switch off

Wait for a natural pressure release for 10 minutes & release the rest manually

When the float valve drops, open the lid & stir gently

If you like soupy khichdi, add some hot water to bring to consistency you like

Top with some ghee & serve khichdi with plain yogurt, pickle or papad