Eat it with some yogurt raita salad or papad. Let these ingredients splutter but not brown. Follow up by adding onions grated ginger and green chilies. Select the sauce function and once the pot is hot add ghee oil. Turn on a multi functional pressure cooker such as instant pot and select saute function.
Add the drained rice and legumes. Add cumin seeds and ginger. Add oil to inner pot in instant pot and press the sautã setting. Add turmeric red chili powder and salt. Once oil is hot add the cumin cinnamon mustard seeds bay leaf dried red chilis curry leaves cloves few dashes of asafoetida.
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Instructions turn the instant pot to saute mode and heat ghee. Add 6 cups. Add in the water and you are done. Saute cumin and mustard seeds in 2 tablespoons ghee until fragrant about 2 minutes. Stir constantly for a minute.
Transfer to a large dutch oven or other heavy pot the larger the better. Ingredients 1 cup basmati rice soaked for 15 30 minutes cup small yellow lentils moong dal soaked for 15 30 minutes 2 tablespoons ghee or oil of choice 1 teaspoons cumin seeds 1 bay leaf 6 cups water 1 teaspoons salt 1 teaspoon turmeric ghee for serving. Combine the toor dal and rice together in a bowl and rinse a few times with water drain and set aside turn the instant pot onto saute mode and heat oil. Add rice and mixed lentils. Step by step process of instant pot khichdi heat the instant pot in sauté mode.
Step by step process of instant pot khichdi heat the instant pot in sauté mode. Transfer to a large dutch oven or other heavy pot the larger the better. Instructions turn the instant pot to saute mode and heat ghee. To make the basic khichdi that is light and easy to digest skip the spices and make it with just rice mung daal salt and turmeric. Add the drained rice and legumes.
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