1cuptoor dalany dry lentils can be used, I use toor dal
1tablespoonoil
½teaspooncumin seeds
1pinchasafoetida
6-10curry leaves
1onionsliced
1cupspinachchopped, frozen or fresh
½teaspoongarlic paste
½ teaspoonginger paste
½teaspoonground turmeric
2teaspoonsalt
3cupwater
2tablespoonbutter or ghee
Instructions
Combine rice and dal (lentils) in a bowl, rinse 3-4 times to wash all off the starches. Let the rice and dal sit submerged in water while you prep the rest of the ingredients.
Set Instant Pot to Saute - high. Add oil, after about a 1 minute the oil should be warming. Now add the cumin seeds. Let the seeds fry, they will get darker as they cook.
Add in the asafoetida, curry leaves and sliced onions. (The asafoetida and curry leaves will sizzle as soon as they hit the oil, so stand back when dropping them in.) Let the onions cook for about 1-2 minutes to soften.
Add the spinach, garlic, ginger, turmeric, salt and stir.
Drain the water from the rice and dal. Add the mixture to the Instant Pot.
Add the water and the butter or ghee and stir
Close the Instant Pot and check the pressure valve is sealed.Set to Pressure Cook - 8 minutes- high pressure - keep warm on.
Wait at least 10 minutes for Natural Pressure Release, then release the remaining pressure.
Serve warm with yogurt and ghee.
Notes
The khichdi can be made softer by adding ¼ to ½ cup of water. Likewise if you feel it is too mushy, just reduce the water by about ¼ to ½ cup.