Instant Pot Khichdi
This khichdi Instant Pot recipe is made with two types of legumes, brown basmati rice, and goda masala, for a traditionally flavored Indian dish. Goda masala is a coconut-based seasoning, which gives this dish a fragrant and tasty edge. Khichdi is easy to digest, so it is nice for detox or when you want something light.
brown basmati rice
1
cup
whole green mung beans
½
cup
split yellow dal
¼
cup
ghee, divided (Optional)
8
tablespoons
cumin seeds
1 ½
teaspoons
brown mustard seeds
1 ½
teaspoons
shallot, sliced
1
minced fresh ginger root
1
tablespoon
1 tablespoon goda masala
ground turmeric
1
teaspoon
ground black pepper
1
teaspoon
salt
½
teaspoon
water
6
cups
 Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.
  Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.
  Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.
