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Instant Pot Khichdi
Instant Pot Khichdi is a great way to make a fast and affordable meal that's loaded with great protein!
Course
Main Course, Side Dish
Cuisine
Indian, Pakistani
Keyword
basmati rice, Instant Pot Khichdi, Khichdi/ Pongal, Lentil and Vegetable Khichdi, pongal, yellow lentils or moong dal
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
5
Calories
326
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
1
teaspoon
cumin seeds
1
tablespoon
ginger
finely chopped
½
teaspoon
black peppercorns
1
tablespoon
curry powder
½
cup
lentils
washed
½
cup
basmati rice
washed
2
teaspoon
salt
4
cups
water
½
teaspoon
turmeric powder
1
tablespoon
ghee
Instructions
Press the "saute" button on the Instant Pot and add the oil.
Add in the cumin seeds, black peppercorns, curry powder, and ginger and saute for 1 minute. Stir with a wooden spoon.
Add the rice, lentils, water, salt, ghee and turmeric powder and saute for 1 minute. Stir with a wooden spoon.
Put on the Instant Pot lid and cook on high pressure for 5 minutes.
Once the cooking time is complete, do a quick release.
Remove the lid and fluff the mixture with a fork.
Serve and enjoy!
Video
Notes
Be sure to rinse the rice and lentils before cooking. This washes off the excess starch so that they don't stick together when they're cooking.
I like to top it with fresh cilantro or chives for the best flavor.
In my opinion red lentils are the best for this recipe, but you can use any type you like.
Nutrition
Calories:
326
kcal
|
Carbohydrates:
47
g
|
Protein:
11
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
13
mg
|
Sodium:
1572
mg
|
Potassium:
412
mg
|
Fiber:
11
g
|
Sugar:
1
g
|
Vitamin A:
145
IU
|
Vitamin C:
55
mg
|
Calcium:
68
mg
|
Iron:
4
mg