Instant Pot Moong Dal Khichdi
نرم کھچڑی·(naram khichdi)
Bimariyat (The Food Mom Made When We Were Sick)
In a Pakistani household, the scent of toasted cumin and melting ghee meant one of two things: a lazy afternoon, or somebody was sick. This is the ultimate restorative, a golden, creamy porridge cooked until the rice and lentils surrender completely. The aunties' unspoken secret to making this sick-day staple universally incredible is a hit of chicken broth, adding a quiet, savory depth that transforms a humble bowl of survival food into a weeknight masterpiece.
Before you start
Wash the rice and lentils thoroughly until the water runs clear.
Combine the basmati and moong dal in a bowl and swish under cold water for three to four changes. If you have twenty minutes, let them soak in warm water to help them break down even faster.
Ingredients
- aged long-grain basmati rice1 cup
- moong dal dhuli1/2 cup
- ghee2 tbsp
- yellow onion1/2 med
- cumin seeds1 tsp
- turmeric powder1/2 tsp
- kosher salt1 tsp
- ground black pepper1/2 tsp
- garlic1 small clove
- ginger1/4 inch piece
- low-sodium chicken broth2 cup
- water3 cup
Method
- 01
Sauté the onion in ghee until golden.
Turn the Instant Pot to the Sauté function and add the ghee. Once shimmering, toss in the sliced onion and cook for 5 to 7 minutes until soft and golden brown.
- 02
Bloom the aromatics and spices.
Add the cumin seeds, minced garlic, and ginger. Stir continuously for 60 seconds until the kitchen smells incredible and the cumin seeds gently sizzle.
- 03
Toast the grains.
Add the drained rice and lentils, stirring for about a minute to coat them in the flavorful fat. Stir in the turmeric, salt, and black pepper.
- 04
Deglaze the pot and pressure cook on High for 8 minutes.
Pour in the chicken broth and water, scraping the bottom of the pot with a wooden spoon to ensure nothing is stuck. Cancel Sauté, secure the lid, set the valve to Sealing, and pressure cook.
- 05
Naturally release the pressure and vigorously whip the khichdi.
When the timer goes off, let the pot sit undisturbed for 10 to 15 minutes. Manually release any remaining steam and open the lid. Take a heavy wooden spoon and vigorously stir the mixture for 30 seconds to break down the grains into a creamy, cohesive porridge.
Notes
Finish with fat and dairy.
A small dollop of extra ghee melting into a golden pool on top is mandatory. Serve alongside plain whole-milk yogurt, or a side of spicy mango pickle if your stomach is feeling up to it.
The bouillon hack.
If you grew up with Maggi or Knorr halal chicken bouillon cubes, omit the liquid broth, use 5 cups of water total, and crumble in one cube before pressure cooking.