Traditional Rajasthani Comforting Khichdi (Pressure Cooker)

Ingredients

• 1 cup Basmati Rice (rinsed and drained)
• 0.5 cup Moong Dal (split yellow) (rinsed)
• 2 tablespoon Ghee (unsalted, melted)
• 1 teaspoon Cumin Seeds (whole)
• 1 teaspoon Mustard Seeds (whole)
• 0.5 teaspoon Turmeric Powder (ground)
• 1 teaspoon Ginger (fresh, grated)
• 2 Green Chilies (slit lengthwise)
• 1 teaspoon Salt (or to taste)
• 4 cup Water (cold)
• 2 tablespoon Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Rinse and Soak

   Rinse the basmati rice and moong dal together under running water until the water runs clear. Transfer to a bowl, add enough water to cover, and let soak for 15 minutes.

   Time: PT15M

2. Temper Spices

   Place the pressure cooker on medium flame. Add the ghee and let it melt. Add cumin seeds and mustard seeds; stir for about 30 seconds until they start to pop.

   Time: PT2M

3. Add Aromatics

   Add the grated ginger and slit green chilies to the cooker. Sauté for another minute.

   Time: PT1M

4. Combine Main Ingredients

   Drain the soaked rice and dal, then add them to the cooker. Sprinkle turmeric powder and salt, then pour in 4 cups of cold water. Stir gently to mix.

   Time: PT2M

5. Pressure Cook

   Close the pressure cooker lid securely. Cook on medium flame until you hear two whistles (approximately 10 minutes).

   Time: PT10M

6. Natural Pressure Release

   Turn off the heat and let the pressure release naturally for about 5 minutes before opening the lid.

   Time: PT5M

7. Adjust Consistency

   If the khichdi is thicker than desired, place the cooker back on low flame and simmer for 5 minutes, adding a splash of hot water if needed.

   Time: PT5M

8. Garnish and Serve

   Turn off the heat, sprinkle chopped coriander leaves on top, and serve hot with a side of yogurt or pickle.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

5 g