Instant Pot Khichdi with Sprouted Mung Beans
A simple, flavorful Instant Pot Khichdi with Mung Bean Sprouts is just what you need to comfort you on a rushed weeknight. A vegan, soy-free, nut-free and gluten-free recipe.
Before you start cooking the khichdi, soak 1 ½ cups of rice in a bowl, covered with at least an inch of water, for 30 minutes. This is not absolutely necessary, but it ensures that the rice grains are long and separate after they cook.
Heat 1 tsp of vegetable oil in the Instant Pot set to the "saute" function. Add 2 tsp of cumin and as it starts to darken, add a 1-inch piece of cinnamon, 4 green cardamom pods (whole), six cloves and ½ tsp of turmeric to the pot.
Stir-fry for a few seconds, then add the rice (drained) and the mung bean sprouts.Add salt and ground black pepper to taste. Add 4 cups of water and give everything a good mix.
Turn off the saute function, cover the instant pot with the lid, and press the "rice" button. Once cooking is done, you can release the Instant Pot manually after 10 minutes, or wait for it to release naturally.
Once you open the lid, use a fork to fluff the rice grains. Serve hot.
Calories: 228kcal | Carbohydrates: 45g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 383mg | Fiber: 5g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 1.5mg | Calcium: 57mg | Iron: 2.6mg