Fragrant Instant Pot Lentil and Rice Medley

Fragrant Instant Pot Lentil and Rice Medley

Name: Fragrant Instant Pot Lentil and Rice Medley
Total time: 95 min
Yield: 6
Ingredients: 1 cup (200g) brown basmati rice; 120g whole green mung beans; 60g split yellow dal; 8 tbsp ghee, divided; 1.5 tsp cumin seeds; 1.5 tsp brown mustard seeds; 1 shallot, sliced; 1 tbsp minced fresh ginger root; 1 tbsp goda masala; 1 tsp ground turmeric; 1 tsp ground black pepper; 0.5 tsp salt; 1.5 L water

Experience the aromatic flavors of this Instant Pot lentil and rice medley, a nutritious spin on the traditional Indian khichdi featuring brown basmati rice, green mung beans, and split yellow dal.

95 min

easy

351kcal

calories

40g

carbohydrates

19g

fat

fiber

protein

206mg

sodium

sugar

Dinner Side Dish Indian

Ingredients

1 cup (200g) brown basmati rice

120g whole green mung beans

60g split yellow dal

8 tbsp ghee, divided

1.5 tsp cumin seeds

1.5 tsp brown mustard seeds

1 shallot, sliced

1 tbsp minced fresh ginger root

1 tbsp goda masala

1 tsp ground turmeric

1 tsp ground black pepper

0.5 tsp salt

1.5 L water

Directions

Step 1

Rinse the brown basmati rice and mung beans, then soak them in water for 15 minutes. Rinse the split yellow dal and add it to the rice and mung beans to soak for an additional 15 minutes. Drain and set aside.

Step 2

Turn on the Instant Pot and select the Sauté function. Add 2 tablespoons of ghee. Sauté the cumin and mustard seeds in the hot ghee until fragrant (about 2 minutes). Add the shallot and ginger, and cook until the shallot is tender and translucent (about 5 minutes). Add the drained rice and legumes, and stir to combine. Turn off the Sauté function.

Step 3

Stir in the goda masala, turmeric, black pepper, and salt. Add the water and stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes. Allow 10 to 15 minutes for the pressure to build.

Step 4

Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure (5 to 10 minutes). Stir the khichdi and divide it between 6 bowls. Top each serving with 1 tablespoon of the remaining ghee.