6eachbaby onionchinna vengayam / shallot / pearl onion
1/4cuptomatochopped
1.5teaspoonsaltpreferably kosher
1/4teaspoonturmeric powder
3cups water*** read notes
1tablespoongheefor drizzling
Instructions
Soak rice and yellow lentils separately in enough water for at least 20 minutes. Rinse, drain all the water and keep it ready.
Plug in the instant pot, choose saute mode and heat oil along with ghee.
When it heats up, temper with mustard seeds first let it crackle and then add the cumin seeds, chopped ginger, green chillies and asafoetida.
Followed by chopped onion and tomato. Saute for few minutes.
Now add in soaked moong dal (yellow lentil) and rice along with turmeric and salt.
Add 3 cups of water, check for salt at this stage and add extra if needed.
Close the pot with the lid, seal the pressure lock.
Cancel saute mode and switch to pressure cook mode and set time for 15 minutes.
Let the pressure release naturally if you prefer mushy consistency or release pressure manually for a firm texture.
When done, drizzle more ghee and mix.
Serve hot with pickle & papad!
Notes
Notes:1. Cooking time varies with the type of rice used and also the consistency preferred.2. Ponni raw rice drinks a lot of water hence using 2 cups of water for one cup rice plus 1 cup water for 1/2 cup dal. This will yield a dense consistency rice… for more semi solid consistency add 1/2 cup extra water.3. Soaking rice and dal helps to cook them evenly.4. We at home prefer mushy texture for khichdi recipes hence i have given solid 15 minutes plus 10 minutes for natural pressure release.Save