Ingredients

• 1 cup brown basmati rice
• 0.5 cups whole green mung beans
• 0.25 cups split yellow dal
• 8 tablespoons ghee , Optional
• 1.5 teaspoons cumin seeds
• 1.5 teaspoons brown mustard seeds
• 1 shallot , sliced
• 1 tablespoon minced fresh ginger root
• 1 tablespoon goda masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 0.5 teaspoons salt
• 6 cups water

Instructions

1. 1 Rinse rice and mung beans. Cover with water and soak for 15 minutes. Rinse split yellow dal and add to rice and mung beans to soak for 15 minutes more. Drain and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 2 tablespoons ghee. Sauté cumin and mustard seeds in hot ghee until fragrant, about 2 minutes. Add shallot and ginger; cook until shallot is tender and translucent, about 5 minutes. Add drained rice and legumes; stir to combine. Turn off Sauté function.
3. 3 Stir in goda masala, turmeric, pepper, and salt. Add water; stir well. Close and lock the lid. Select high pressure and set the timer for 18 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
4. 4 Allow pressure to release naturally for 15 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Stir khichdi and divide between 6 bowls. Top each with 1 tablespoon remaining ghee.

Nutrition per serving