Ingredients:

  • 1/2 cup (100g) short-grain white rice
  • 1/2 cup (100g) yellow moong dal
  • 2 tbsp (30ml) ghee
  • 1 tsp (2g) cumin seeds
  • 1 inch (2.5cm) ginger, finely minced
  • 2 cloves garlic, minced
  • 1/2 tsp (1g) turmeric powder
  • 1 pinch asafoetida
  • 1/2 cup (75g) carrots, diced small
  • 1/2 cup (75g) green peas
  • 1/2 cup (75g) potatoes, peeled and cubed small
  • 1/4 cup (40g) green beans, finely chopped
  • 1 small (50g) onion, finely diced
  • 4 to 5 cups (960ml to 1.2L) water
  • 1 tsp (6g) salt
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Combine the rice and moong dal in a bowl. Rinse under cold running water in a fine-mesh strainer until the water runs clear. Drain well and set aside.
  2. Heat ghee in the pressure cooker over medium heat. Once the ghee shimmers, add the cumin seeds. Sauté until they sizzle, then stir in the diced onions and sauté until translucent. Add the minced ginger and garlic, cooking for 60 seconds.
  3. Stir in the carrots, potatoes, and beans. Sauté for 2-3 minutes. Add the turmeric and asafoetida, stirring for another 30 seconds. Pour in the rinsed rice and dal, stirring to coat in ghee.
  4. Pour in the water and add salt. For a standard pressure cooker, cook for 3-4 whistles on medium heat. For an Instant Pot, set to Manual/Pressure Cook on High for 8 minutes. Allow pressure to release naturally.
  5. Stir in the green peas and lemon juice. Give the khichdi a gentle stir; if too thick, whisk in an extra 1/4 cup of hot water to reach a velvety consistency.