instant Pot Rice & Lentil Kichidi (porridge) - an update

I have been making the rice & lentil kichidi for a while now.  I have already posted the recipe on this blog. The last couple of times I made this I decided not to use the pressure cooker inserts to cook rice and lentils as it takes longer time. Instead I cooked the rice and lentils along with seasonings directly in instant pot.  It is quicker without compromising on the taste.  So here is the updated version of the recipe made for instant pot.

Ingredients:

Ghee - 25g (1 tbsp)

Black pepper corns - 1 tsp

Cumin seeds - 1 1/2 tsp

Curry leaves - 4 or 5

Rice (preferably short grained and not the basmati variety) - 1 cup (200 to 220g)

Mung dal (lentils) - 1/3 cup soaked overnight for 12 hours and then drained.

Water - 4 to 5 cups

Salt - 1 tsp

Method:

Turn on instant pot. Choose saute mode.  Add ghee. When the pot turns hot, add pepper corns & cumin seeds. when they are about to pop or start popping add curry leaves, rice, soaked & drained lentils and water. Mix well. Add salt and turmeric.

Cancel saute mode and close the lid.  Turn valve to seal.  Choose pressure cook mode.  Set cooking time to 7 minutes. While the instant pot is cooking, prepare the side dishes - the coconut chutney & the tamarind huli.

Recipe for the Chutney:

To the blender jar add 1/2 cup water, 1/8 cup almonds, 1/2 cup shredded coconut & 4 green chillies. Blend into a fine paste.  Add little more water if necessary.  Pour the chutney into a bowl and add salt to taste (1/4 tsp or more). Add seasoning.

For the seasoning heat some oil and to it add 2 tsp lentils (dehusked and not the whole ones) and then a tsp of mustard seeds.  As soon as the mustard seeds begin to pop turn off stove and take the pot or saucepan off the stove. Add 1/4 tsp asafetida (this is optional).  Add this seasoning to the above-mentioned coconut chutney.

As soon as the instant pot is done cooking open the lid. Mix the kichidi well and then serve along with the chutney.  

This is a rice porridge. So the consistency must neither be too watery nor too grainy. If you think its too dry or grainy for your taste add little more water. If its too watery you can let it boil in saute mode for a few minutes. Actually it has almost the consistency of risotto.