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.
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 cloves 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
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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).
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2
Add 1 finely diced yellow onion and cook, stirring, for 3-4 minutes until golden. Add 2 tsp minced fresh ginger and 4 cloves minced garlic cloves; cook 1 minute more.
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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.
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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.
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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.
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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.
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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.
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8
Serve topped with 1/4 cup chopped fresh cilantro.