Instant Pot Khichdi/ Pongal
- 1/2 cup basmati rice washed
- 1/2 cup split yellow lentils or moong dal washed
- 1 tbsp ghee
- 1/2 tsp black peppercorns
- 8 curry leaves
- 2 tsp salt
- 1 tsp cumin seeds
- 1 inch ginger finely chopped
- 4 cups water
- 1/2 tsp turmeric powder
Add oil, cumin seeds, black peppercorns, curry leaves and ginger in the inner pot of Instant pot. Select “Sauté”.
After 30 seconds, add rice, moong dal, water, salt and turmeric powder.
Press the “Cancel” button and close the lid of Instant pot.
Now, press the “Manual” button and cook for about 5 minutes on HIGH pressure.
Release the pressure naturally through the steam vent and open the lid.
Dish out and serve h0t.
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