Sabudana Khichdi

Instant Pot Khichdi Khichri

Instant Pot Khichdi Khichri

Ingredients

Servings : 4 Portions

• 1/2 cup Small grain Rice
• 1/4 cup Arhar Dal Toor dal/ Split Pigeon Peas
• 1/4 cup Dhuli Moong Dal skinless Petite Yellow Lentils
• 2 tablespoons Ghee
• 1 teaspoon Cumin Seeds
• 6-8 Whole Peppercorns
• 2 Bayleaves
• 4-5 Cloves
• 2 Cardamoms whole
• 1 teaspoon Ginger grated
• 1 Green Chilli / Serrano Chilli split lengthwise
• 6-8 Cauliflower Florets
• 1 Potato quartered
• 1 Carrot peeled and cut into 1 inch pieces (large )
• 8-10 French Beans cut into 1 inch pieces
• 1/2 cup Green Peas frozen or fresh
• 1 teaspoon Turmeric
• 1/2 teaspoon Red Chilli Powder / Paprika Powder
• 1.5 teaspoons Salt
• 5 cups Water

Method

1. Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours
2. This helps them cook faster
3. Turn on the saute function and heat ghee in the pot
4. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli
5. Saute for two minutes or till you can smell the spices
6. Drain all the water from the rice and lentils and add them to the cooker
7. Dry roast them for 5-6 minutes, till you can smell a nutty aroma
8. Don’t worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them
9. Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes
10. Let the pressure release naturally for at least 10 minutes, and then release pressure manually
11. Once all the pressure has released, open the pressure cooker and mix well
12. After mixing, the rice and dal should have broken down and should look slightly creamy
13. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt
14. The consistency of a khichdi is a personal preference
15. To reheat, just add a little water and heat it

Calories.313kcal – Carbohydrates: 49g – Protein: 11g – Fat: 8g