Favorite Instant Pot Khichdi
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Favorite Instant Pot Khichdi
This healing dish from India is my go-to when my body is feeling off. It's comforting, easy to digest and so delicious.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Ingredients
- 1/2 cup split mung beans
- 1/2 cup basmati rice
- 2 T ghee
- 2 shallots or 1/2 small onion, chopped
- 1 inch ginger, finely chopped
- 1 1/2 t cumin seed
- 1 1/2 t coriander seed
- 1/2 t tumeric
- 2 t salt or seasonal salt blend
- handful cherry tomatoes, halved (if you have chronic joint pain, I would leave out the tomatoes)
- 1/2 cup carrots, chopped
- 6 chard leaves cut into thin ribbons
- Coco aminos, herbs and lime (for serving) (in the summer I use mint, the spring and winter cilantro)
Instructions
- Combine rice and split mung in a bowl and cover with water. Set aside.
- Using the sauté function on the Instant Pot, melt the ghee, then add the shallot/onion, ginger and spices, stirring frequently for five minutes or until onions soften.
- Add the carrots and tomatoes, cook, stirring frequently for another 3-4 minutes until the tomatoes soften and begin to break down. Add a tablespoon or so of water to get any residue off bottom of pot.
- Drain and rinse the mung and rice until the water runs clear, then add to the Instant Pot along with the salt. Add 4 cups filtered water. Stir very well. Turn off the sauté function, secure lid and cook on low pressure for 15 minutes.
- Once cook time is complete, immediately release pressure. Stir in the chard and let sit for a minute or two before serving.
- Serve with a squeeze of lime, fresh herbs and coco aminos.
