Brown basmati rice, goda masala, and two kinds of beans are combined in this Instant Pot khichdi recipe to create a traditional Indian favorite. This meal gains a flavorful and fragrant edge from the goda masala, a seasoning made from coconut. Because khichdi is simple to stomach, it’s good for detox or when you want something light. A little bit of water helps leftovers to reheat beautifully. This is a straightforward dish; some chefs like to sauté veggies as well.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
Ingredients
- 1 cup brown basmati rice
- ½ cup whole green mung beans
- ¼ cup split yellow dal
- 1 ½ teaspoons cumin seeds
- 1 ½ teaspoons brown mustard seeds
- 8 tablespoons ghee, divided (Optional)
- 1 shallot, sliced
- 1 tablespoon minced fresh ginger root
- 1 tablespoon goda masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 6 cups water
Instructions
- 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. Drain and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Sauté cumin and mustard seeds in 2 tablespoons 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.
- See my recipe for
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Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 11 g |
| Sodium | 206 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
There is way too much water for this recipe. I pulled out 2.5 cups. I would make it again with adjustments though.
This recipe worked well for me. I didn’t have mung beans, so used yellow dal instead, and used Garam masala as the other type is hard to find here. It’s filling yet doesn’t give you that heavy feeling after eating. I confess I always feel a bit virtuous after eating a meal like this. So healthy! And I saved energy by using an instant pot!