Instant Pot Kitchari/Khichdi

 

Ingredients

• 2 cups (473.18 ml) water 2.5 for saucier
• 1/2 cup (92.5 g) long grain white basmati rice
• 1/2 cup (96 g) quick cooking lentils such as split Red lentils (masoor dal) or (petite yellow lentils)Mung Dal or both
• 1 tsp oil
• 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
• 1/2 onion finely chopped
• 2 cloves of garlic finely chopped
• 1 inch (7 g) ginger finely chopped
• 1 bay leaf or 6 curry leaves , optional
• 1 tsp coriander powder
• 1/2 tsp ground cumin
• 1/2 tsp garam masala , optional
• 1/2 tsp turmeric
• 1/4 tsp cayenne optional
• 1 tomato chopped
• 1 to 2 cups chopped vegetables
• 1/2 tsp salt

Instructions

• Wash the lentils and rice then soak in hot water for 15 minutes. 
• Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute. 
• Add the onion, chile, garlic and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.
• Add ginger and spices and mix in. 
• Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
• Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits. 
• Close the lid and pressure cook one of the following times. Low pressure for 3 mins for pictured version. High pressure for 3 to 6 minutes for a porridge and if using mung dal. Once the cooking cycle is done, quick release the pressure after 5 mins. 
• Fold in cilantro and lemon and fluff. Taste and adjust salt and flavor. 

  Store refrigerated for upto 3 days.