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Pressure Cooker Split Mung Dal Khichdi

A warming, deeply nourishing one-pot Indian comfort dish of split mung dal and basmati rice cooked until silky-soft with fragrant spices, finished with a tarka of cumin and ghee.

40 minEasyServes 4360 cal/serving

IndianDinnerPressure CookerVegetarianLow CarbGluten-FreeNut-FreeEgg-FreePork-FreeCorn-Free

Ingredients

  • 1 cup split mung dal (moong dal, yellow), rinsed
  • 1/2 cup basmati rice, rinsed
  • 2 tbsp ghee (or unsalted butter)
  • 1 tsp cumin seeds
  • 1/2 tsp brown mustard seeds
  • 1/4 tsp asafoetida (hing)
  • 1 yellow onion, finely diced
  • 2 tsp fresh ginger, minced
  • 4 garlic cloves, minced
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 plum tomato, diced
  • 4.5 cups water
  • 1 tsp salt
  • 2 tsp ghee (for tarka)
  • 1/2 tsp cumin seeds (for tarka)
  • 2 tsp fresh lemon juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Set the pressure cooker to saute mode. Heat 2 tbsp ghee (or unsalted butter) over medium heat. Add 1 tsp cumin seeds and 1/2 tsp brown mustard seeds. When they sizzle and pop, add 1/4 tsp asafoetida (hing).

  2. 2

    Add 1 finely diced yellow onion and cook, stirring, for 3-4 minutes until golden. Add 2 tsp minced fresh ginger and 4 minced garlic cloves; cook 1 minute more.

  3. 3

    Add 1/2 tsp ground turmeric, 1 tsp ground cumin, and 1/2 tsp ground coriander. Stir for 30 seconds, then add 1 diced plum tomato and cook 2 minutes until softened.

  4. 4

    Add 1 cup rinsed split mung dal (moong dal, yellow) and 1/2 cup rinsed basmati rice. Stir to coat. Pour in 4.5 cups water and season with 1 tsp salt.

  5. 5

    Lock the lid and cook on high pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.

  6. 6

    Open the lid and stir - the khichdi should be thick and creamy. Stir in 2 tsp fresh lemon juice. Adjust consistency with a splash of hot water if needed.

  7. 7

    For the tarka: heat 2 tsp ghee (for tarka) in a small pan over high heat. Add 1/2 tsp cumin seeds (for tarka) and let sizzle for 30 seconds until golden. Pour over the khichdi.

  8. 8

    Serve topped with 1/4 cup chopped fresh cilantro.

Questions

Can I make Pressure Cooker Split Mung Dal Khichdi dairy-free?

Yes. The dairy in this entry is 2 tbsp ghee (or unsalted butter), 2 tsp ghee (for tarka). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Pressure Cooker Split Mung Dal Khichdi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Pressure Cooker Split Mung Dal Khichdi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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