Rice with lentils (Khichadi) from Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy & Fast (page 46) by Urvashi Pitre

  • turmeric
  • cumin seeds
  • ghee
  • short-grain rice
  • moong dal
  • Spanish peanuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any split dal of your choice for moong dal, and other roasted peanuts for Spanish peanuts.

  • paisleymonsoon on January 11, 2021

    This recipe is easy enough, but it was lacking something. After a few bites, I put in some garlic powder, and it was a little better. I don't think I'd make it on purpose again.

  • wjjjww on February 18, 2019

    i used 2 cups water. great flavor. don’t skimp on the salt!

  • trmarvin on January 06, 2019

    Nice, quick comfort dish.

  • PennyG on March 25, 2018

    Hmmmm ... I had khichadi in India and it was much creamier than this was when I opened the pot after natural release. The texture of this was more like a very sticky rice. I did add more water to loosen it up as the recipe suggests, but next time I think I’ll add more to start with. Flavor is nice. I will try again with I’m thinking 2 1/2 cups of water vs. the 1 3/4 cups she calls for.

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