Welcome to a culinary journey that brings the heart of Indian comfort food right to your kitchen! If you’ve ever craved a dish that’s not only delicious but also nourishing, look no further than our Khichdi Jar Mixed Vegetable Kitchari Mix made effortlessly in the Instant Pot. This one-pot wonder combines the wholesome goodness of basmati rice, split yellow moong dal, and vibrant mixed vegetables, all infused with aromatic spices. Perfect for busy weeknights or a cozy weekend meal, this recipe promises to be a family favorite. Dive in to discover how to create this delightful dish that’s as easy to make as it is satisfying!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup basmati rice
- 1/2 cup split yellow moong dal
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 4 cups water
- Salt to taste
- 2 tablespoons ghee or oil
Instructions
- Rinse the basmati rice and split yellow moong dal together under cold water until the water runs clear, removing any excess starch.
- Chop mixed vegetables into small, uniform pieces to ensure even cooking.
- Set the Instant Pot to "Sauté" mode and heat ghee or oil. Add cumin seeds and let them splutter and release their aromatic oils.
- Add chopped mixed vegetables and sauté for 2-3 minutes until they start to soften slightly.
- Add rinsed rice and moong dal to the pot, stirring to combine with vegetables.
- Sprinkle turmeric powder and salt over the mixture, ensuring even distribution.
- Pour 4 cups of water into the Instant Pot and stir gently to combine all ingredients.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 10 minutes.
- After cooking, allow natural pressure release for 5 minutes, then carefully do a quick release.
- Open the lid, fluff the khichdi with a fork, and mix gently to incorporate all ingredients.
- Let the khichdi rest for 2-3 minutes before serving hot with optional accompaniments like yogurt or pickle.
Tips
- Rinse Thoroughly: Always rinse the basmati rice and moong dal until the water runs clear to remove excess starch. This helps achieve a light and fluffy texture in your khichdi.
- Chop Uniformly: For even cooking, chop your mixed vegetables into small, uniform pieces. This ensures they soften perfectly and blend well with the rice and dal.
- Sauté for Flavor: Don’t skip the sauté step! Heating the ghee or oil and allowing the cumin seeds to splutter releases essential oils that enhance the flavor of your dish.
- Natural Pressure Release: After cooking, allow the Instant Pot to naturally release pressure for 5 minutes before a quick release. This helps the khichdi finish cooking and prevents it from becoming mushy.
- Customize Your Veggies: Feel free to mix and match your choice of vegetables based on what you have on hand. Zucchini, bell peppers, or spinach can all make delicious additions!
- Serve with Accompaniments: Enhance your khichdi experience by serving it with a side of yogurt, pickle, or papadam for added flavor and texture.
- Meal Prep Friendly: This khichdi keeps well in the fridge, making it a great option for meal prep. Just reheat and enjoy a comforting meal in minutes!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
