Instant Pot Daal Khichdi Recipe

When I first started cooking many years ago, I was often hesitant to make ethnic Pakistani recipes because of my own misconception that they all involve way too many ingredients, plus require more time and effort, all of which I wasn’t willing to put into my routine cooking. Well let me tell you how wrong I was! Since then, I have made countless ethnic dishes, and while many of them do take time and patience to get right, there are many more that are simple and straightforward. This is one of those recipes, and in the Instant Pot it’s ridiculously fast to make. Everything is ready under 30 minutes!

Khichdi has become a weekly dish in my home not just because of the simplicity of the recipe. It also offers many health benefits since it’s packed with so many nutrients. Plus, my son has loved khichdi since he was 2 so it’s now become my go to meal for him!

ABOUT THIS RECIPE:

1. Use desi ghee (clarified butter): This will really elevate the flavor of the dish, so don’t skip this!
2. Daal (lentil) options. This recipe uses equal amounts of masoor and moong daal, but you can vary the proportions based on your taste.
3. Rice options. You can also use any rice of your liking, but in my opinion the traditional basmati rice is the way to go! The fragrance of basmati is unmatchable.
4. Consistency: This recipe will result in the perfect consistency, not sticky or soupy.

Instant Pot Daal Khichdi Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

• 1/4 cup masoor daal
• 1/4 cup moong daal
• 1 cup basmati rice
• 2 tbsp desi ghee (clarified butter)
• 1/2 medium yellow onion
• 1 bay leaf
• 1 tsp cumin seeds
• 1 inch cinnamon stick
• 1 black cardamom
• 2 cloves
• 3 cardamoms
• 1/2 tsp turmeric powder
• 2 tsp salt, or to taste
• 1 tbsp grated ginger or ginger paste
• 2 green chillis (optional)

Instructions:

1. Combine both daals in a medium bowl, and soak for 15 minutes in at least 2 cups of water.
2. Dice half of the onion.
3. Add the ghee, diced onion, and bay leaf into the Instant Pot and brown for 5 minutes using the “sauté” mode.
4. Stir in all the remaining spices and sauté for another 5 minutes.
5. Stir in the ginger and chillis and sauté for a final 5 minutes.
6. Meanwhile, add the rice in a large bowl, and rise thoroughly with water 2 or 3 times. Drain out all the excess water and set aside.
7. Drain all the excess water from the daal bowl.
8. Once the 15 minutes sauté time is completed, add the daal and rice into the Instant Pot. Add 3 cups of water and give everything a quick mix.
9. Close the Instant Post lid, ensuring it is sealed completely. Make sure the pressure release valve is in the closed position on the lid top.
10. Select the pressure cook setting and cook for exactly 6 minutes. Once the time ends, quick release the remaining pressure by turning the pressure release valve in the open position.
11. Serve warm with square of butter on top if desired.