Empty My Fridge
Easy Khichdi
Ingredients
- Rice1 cup
- Moong dal½ cups
- Salt1 ½ tsp
- Turmeric · ground⅓ tsp
- Black pepper
- Ghee
- Pickle
- Yoghurt
Instructions
- Rinse the rice and moong dal thoroughly until the water runs clear, then drain.
- Put the rice, moong dal, water, salt, turmeric and black pepper into the Instant Pot insert and stir briefly.
- Close the lid with the valve set to Sealing. Select the Rice setting, adjust to cook for 12 minutes at low pressure, and let the pressure release naturally for 10 minutes.
- Turn the valve to Venting to release the remaining steam.
- Serve the khichdi hot, drizzled with ghee, with pickle on the side.
Summarized from Ministry of Curry's video. Watch it for the details.
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