Ingredients

1 cup rice (I use Jasmine or Basmati)

1 cup mixed lentils (1/4 cup each of channa daal, yellow moong daal, masoor daal, white urad daal)

2 tbsp ghee (or oil if you want to make it vegan)

1/2 tbsp cumin seeds

4-5 curry leaves (or 1 large bay leaf)

4 cups water

1/2 tbsp salt

1 tsp turmeric powder

Instant Pot Directions

1. Rinse the rice and lentils thoroughly until the water is clear.

2. Turn the Instant Pot to "Saute" mode. Add the ghee and let it melt. Once it is hot, add the cumin seeds and curry leaves. Let these fry for 1 minute, until the cumin seeds turn brown. Cancel the "Saute" mode.

3. Add the rice, lentils, water, salt, and turmeric powder. Set the Instant Pot to "Low" pressure for 5 minutes. Turn the pressure valve to "Sealing." When the Instant Pot beeps that it's done, let the pressure release naturally.

4. As soon as the pin drops, the khichdi is ready to eat!

Optional- I like to finish mine off with a small bit of ghee on top.