Detox Khichdi made in Instant Pot

Khichdi is one of the most common "one dish meals" and is an ultimate "comfort food"! It is quite nutritious with protein, carbs and other nutrients, especially if you also include vegetables. Khichdi is also very easy to digest, and as it is cooked soft and mushy, it is an ideal food for babies and toddlers and also the elderly. This dish is also light and gluten free. To make this dish vegan, you can omit the ghee. The khichdi is usually cooked in a pressure cooker, these days I cook it in the Instant Pot. Khichdi is usually made with rice, lentils and vegetables. Here, I have replaced the rice with quinoa. Masala Khichdi can also be made using a variety of spices. I prefer to use green papaya, as it is chock full of essential nutrients and enzymes that promote digestive health.

Khichdi is eaten almost like a porridge, nice and mushy, and served topped with ghee, and can be eaten by itself or it can be accompanied with a curry of choice, yoghurt, pickle and pappadam or chips.

Detox Quinoa Khichdi with assorted veggies and served with Spinach Bendhi, yoghurt and banana chips. Spinach Bendhi recipe link in the blog.

Recipe

Ingredients:

• 1/2 cup Quinoa (You can add rice if you prefer)

• 1/2 Mung Dhal (You can use mung dhal with or without skin. I prefer the dhal with

skin)

• 1 cup green papaya peeled and diced (optional)

• 3 cups water or vegetable broth (I prefer my khichdi nice and mushy. Add less water if you like

the khichdi dry)

• 1 tbsp ghee (You can add more if you wish)

• 1/2 - 1 " ginger, minced

• 1 lemon

• salt to taste

• 1 cup any combination of veggies (Your choice) If you omit green papaya, you can add 2 cups of

veggies.

For seasoning:

• About a 1 tbsp or less of avocado oil (or any oil of your choice)

• 1 tsp cumin seeds/jeera

• 3 - 4 cloves

• 1 bay leaf

• 1/2 tsp turmeric/haldi powder

• 1/2 tsp pepper powder

• 1/2 tsp roasted cumin powder/jeera pd. (optional)

• 1 - 2 green chillies slit (optional)

• 4 - 5 garlic cloves (optional)

• Pinch of asafoetida/hing

Steps:

1. Wash and drain the quinoa and mung dhal and soak in hot water for about 30 minutes.

2. Turn on your Instant Pot to Sauté, once it shows hot, add the oil. Add in the cloves, bay leaf, slit green chillies and cumin seeds and stir for a minute.

3. Next add in the ginger, and the turmeric, black pepper, roasted cumin and asafoetida powders and stir well.

4. Add in the moong dhal and quinoa (and the green papaya if you are using), to the Instant Pot, and stir.

5. Add in the vegetable broth or water (I usually add water). Add salt to taste. (Less if using broth, as it usually has salt)

6. Put the IP on Rice Mode.

7. When done, open on Natural release - taste and adjust the salt. Add the ghee and mix well.

8. Add in Lemon juice as needed and add the cilantro for garnish.

9. I usually like to eat khichdi mushy, and by itself. Sometimes I serve it with a veg curry, or accompanied with yoghurt (Optional) and pappadam or chips.

Notes:

Khichdi can also be made with rice instead of quinoa, if that's what you prefer. If I use rice and mung dhal, then I increase the water to 5 cups, as I prefer my khichdi well cooked, soft and mushy. if it is too watery for your taste, you can always turn your Instant Pot on Sauté and reduce the water content.

Khichdi is usually a one dish meal at my place, so I sometimes make it with an assortment of veggies.

Some combinations:

- Spinach by itself or with fenugreek leaves/methi.

- Peas, potatoes and cauliflower

- Peas and carrots

If you prefer spicy khichdi, you can add additional spices like chilli powder.

I used my Instant Pot DUO 60 to cook this dish. To make this in a regular pressure cooker, follow the same recipe and cook the khichdi for 4 - 5 whistles. Turn off the heat and wait for the pressure to drop before opening the cooker.