Khichadi Rice with Lentils
In my youth, whenever I felt ill, I would ask my mother for simple khichadi. The Indian equivalent of grilled cheese and tomato soup, khichadi is the comfort food for rough days or when you're feeling under the weather. It's rice and dal, cooked together in a pressure cooker until it forms a mush. Flavored with ghee, cumin seeds, turmeric, and salt, khichadi is eaten by very small babies, who grow up eating this easily digested meal. I love to add peanuts, as I've done in this version.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 0.75 cup | 180 ml | short-grain rice |
| 0.25 cup | 60 ml | moong dal or any split dal, or a mix |
| 1 tbsp | 15 ml | ghee, plus more for serving |
| 1 tsp | 5 ml | cumin seeds |
| 0.5 tsp | 2.5 ml | ground turmeric |
| 0.25 cup | 60 ml | Spanish red or other roasted peanuts |
| 1.75 cup | 420 ml | water, plus more as needed |
| 1 tsp | 5 ml | salt |
| — | yogurt, for serving (optional) |
Instructions
Vegetarian. Serves 6. Prep time: 10 minutes Sauté: 1 minute Manual: 10 minutes high pressure Release: Natural Total time: 45 minutes
- Mix the rice and dal and place in a sieve. Rinse well under running water.
- Preheat the Instant Pot® by selecting Sauté and adjust to More for high heat. When the inner pot is hot, add the ghee and heat until it is shimmering. Add the cumin seeds and cook for about 1 minute, or until they start sputtering like popcorn popping.
- Add the turmeric and let it sizzle for a few seconds. Quickly add the peanuts and stir. Add the rice and dal, and stir until all of it is coated with the ghee. Pour in the water and add the salt.
- Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.
- When the cooking is complete, let the pressure release naturally. Unlock the lid.
- If the rice has absorbed all the liquid, add up to 1/4 cup of water, or until the consistency resembles oatmeal.
- Stir everything together and serve with additional ghee or a little yogurt on the side.