Instant Pot Khichdi

Made as written, however, I DID toast and grind the cumin and coriander seeds. Topped with cilantro, toasted slivered almonds and plain coconut yogurt. It was DELICIOUS. Don’t sleep on this one!

I make this every week because it is delicious, easy, healthy, and comforting. When tomatoes aren't in season - like now - I sub a 15 oz can of diced tomatoes (wo calcium chloride added) in place of fresh. And I always add frozen peas at the end for added protein and color!

Use a can of chopped tomatoes instead of fresh, and reduce water to three cups. So good! Add spinach to the finished pot. Chopped scallions are nice on top

This so yummy!

I do think it's too much water, but otherwise i'm very happy to have the baseline instructions for making this in an IP. I really think that's the value of the recipe. There are maybe literally a million variations of dal on the subcontinent and throughout the diaspora, so swap or add whatever spices or aromatics or veggies you want and know that the whole point of khichdi as i see it is to make it your own and make it comforting and lovely to your family's tastes.

This dish blew me away. I will be making variations of Khichdi for the rest of my life. I doubled the recipe and used what I had: red lentils, butter instead of Ghee, Ginger essential oil, added garlic, potato, extra turmeric, and a can of whole tomatoes. I tried suggestions to use less liquid (3 cups instead of 4) and substitute half with chicken stock. The Instapot "burnt food" sign came on at the end but luckily it was pretty well-cooked and still delicious!!

I doubled the recipe & added a few minced cloves of garlic in with the tomatoes, I also added a few pods of cardamom with the rice & lentils, used 7 C of water instead of 8, still could’ve used less water imo but it was very delicious. I also think it could’ve been cooked for 13-14 mins instead of 15. Next time I might try brown basmati rice

I make this all the time with red lentils and it's one of our favorites. I mostly follow the recipe but use grapeseed oil instead of ghee, and I use 4-5 plum tomatoes because I love their tang. To make it more of a complete meal, I will also stir in large handfuls of fresh baby spinach after I open the Instant Pot. This recipe is, to me, perfectly spiced and I love the resulting mushy, porridge-y consistency. You can practically just slurp it down like a thick soup or stew.

WAY too long for rice in the IP. The flavors were excellent but they texture was mush. Next time, I’ll add the rice after 15 min and cook for another 5.

I almost never run across recipes that call for low pressure… my mistake. But read carefully!

Based on other notes you could reduce water for a drier rice, replace some water with broth, add curry leaf, cardemom, cinnamon, and/or garlic and you could grind the spices. I made it as written plus fresh spinach and actually liked it a lot. Those other variations would be fine too.

Added some Chopped zucchini

Excellent recipe - there are many variations out there - I have been using Kripalu’s for years to be my “produce drawer clean out” (Indian version). But they omit the aromatics, all nightshades, and it’s a pastier consistency. Switching to your recipe from now on. It’s slightly soupy and deliciously seasoned/flavored. Tonight I added a diced rutabaga, carrot, and small zucchini. Also garnished with some Indian pickle and yogurt as suggested.

It’s a classic San Francisco summer night: foggy, windy, and 51°. This hit the spot. I used homemade chicken broth instead of water, no additional salt, plus combined lots of great tips: a cinnamon stick, 4 cardamom pods, garlic, and greens. I also topped it with lemon, in addition to cilantro and yogurt. Next time, I will cook the kale separately in cumin and coriander and add it on top of the soup to retain more shape.

Easy side dish - I added dried chilies before pressure cooking. Stirred in spinach at the end and topped with fried shallots /chivda.