Ingredients 11
1⁄2 cup short-grain rice, washed, soaked
1 cup yellow moong dal, washed, soaked
1 tsp turmeric powder
salt, to taste
2 ‒ 3 cups mixed vegetables, chopped (such as zucchini, carrots, squash, potatoes, cauliflower, peas)
1 ‒ 2 cups spinach, washed, chopped
2 tomatoes, finely chopped
1 tbsp ghee, plus more for serving (optional)
1 tsp cumin seeds
Pinch asafoetida
3 cups water
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Wash the and thoroughly, then soak them in for 15 minutes. Drain before using.
In a pressure cooker or Instant Pot (on sauté mode), heat the . Add the and a pinch of . Add the chopped and salt, and cook until the tomatoes turn mushy.
Add the in the order of their cooking time. For example, add diced potatoes first and cook for 5 minutes, then add cauliflower and cook for a few more minutes.
Add the and . Mix everything well.
Add the drained and . Stir to coat them with the and vegetables. Pour in the , cover with the lid, and pressure cook for 3 whistles. In an Instant Pot, pressure cook for 5 minutes.
Serve hot, drizzled with more if desired.
Bhavna - The Modern Desi Co's tips
Khichri is usually very mild in flavour and doesn't have too many spices. However, you can heat some ghee in a pan, add a few cloves of garlic, cook until they are lightly brown, and then add 1/2 tsp of red chilli powder and pour it over the khichri. This will give it an extra level of flavour.
