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Green plate with khichdi


Delicious South Indian style rice and lentils dish called Pongal. This recipe uses Instant Pot to make this dish easy and very convenient.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Breakfast
Cuisine: south indian
Servings: 4 serving


  • ½ cup Moong dal
  • 1 cup Rice*
  • ½ teaspoon Turmeric
  • To taste Salt
  • 4 cups Water*
  • 1 teaspoon Peppercorns
  • 1 teaspoon Cumin seeds
  • 3 tablespoons Ghee*
  • 2 tablespoons Oil
  • ½ teaspoon Asafoetida
  • 2" Ginger piece, finely grated
  • 3 Green chilies, slit
  • 6~8 Curry leaves
  • 2 tablespoons Cashews


  • Set the Instant Pot on 'Saute' mode. Add the moong dal and rice to the pot and roast for 2~3 minutes or until fragrant. Turn off the instant pot and remove rice and dal into a sieve and wash well under water.
  • Return them to the Instant pot and add turmeric, salt and water. Set it on 'Manual/ Pressure cook' and cook on high pressure for 12 minutes. Let the pressure release naturally.
  • In the meantime, coarsely grind peppercorns and cumin seeds and set aside.
  • In a small pan, heat ghee and oil on medium heat. Add the freshly ground pepper-cumin powder, hing, grated ginger and curry leaves. Cook for 1~2 minutes or until fragrant.
  • Add this tempering to the cooked rice and dal. Mix well to combine.
  • At this point, if the pongal looks too thick, then add ½~1 cup of water to get to a porridge like consistency. Serve hot with chutney or raita.


  • I recommend using short or medium grain rice. Avoid using basmati or jasmine or other aromatic variety.
  • Use 3 cups of water and 1 cup of milk to make a very-soft pongal.
  • To make in a pressure cooker, follow the same process but cook for 3~4 whistles.
  • Vegetables like carrot, onion, potato, green peas etc. can be added to make this a wholesome meal.


Calories: 365kcal
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