Miso Lentil Khichdi

Miso Lentil Khichdi is a warm, comforting meal. It's got those savory, umami notes that make it a weeknight go-to.

Ingredients

• 0.75 cup Basmati rice
• 0.5 cup Toor dal
• 0.5 cup Moong dal (split yellow lentils)
• 3 tablespoons ghee or oil
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon asafoetida
• 1 medium onion
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 small carrots
• 0.5 cup frozen green peas
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon salt
• 4 cups warm water
• 3 tablespoons white or yellow miso paste
• 0.25 cup fresh cilantro leaves

Instructions

1. Wash 0.75 cup Basmati rice, 0.5 cup Toor dal, and 0.5 cup Moong dal together thoroughly under running water until the water runs clear. Soak the washed rice and dals in 2 cups of fresh water for 15 minutes. After soaking, drain the water completely.
2. Peel and finely chop 1 medium onion. Peel and cut 2 small carrots into small cubes. Prepare 1 tablespoon ginger paste and 1 tablespoon garlic paste.
3. Heat 3 tablespoons ghee or oil in a pressure cooker over medium heat. Once hot, add 0.5 teaspoon cumin seeds and allow them to splutter (about 15-20 seconds). Add 0.25 teaspoon asafoetida.
4. Add the finely chopped 1 medium onion and cook for 3-4 minutes until it turns translucent. Then add 1 tablespoon ginger paste and 1 tablespoon garlic paste and cook for another 1 minute until their raw smell disappears.
5. Add the cubed 2 small carrots and 0.5 cup frozen green peas. Mix well and cook for 2 minutes.
6. Stir in 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt. Mix the spices with the vegetables for 30 seconds.
7. Add the drained rice and dals to the pressure cooker. Mix gently to combine with the spices and vegetables.
8. Pour in 4 cups of warm water. Stir well to ensure nothing sticks to the bottom. Close the pressure cooker lid.
9. Cook on high heat for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once done, turn off the heat and let the steam release naturally. Do not open the lid until the pressure has completely dropped.
10. Once the pressure has released, open the lid. Add 3 tablespoons white or yellow miso paste to the khichdi. Stir gently until the miso paste is fully incorporated and dissolved, taking care not to mash the rice and dal too much.
11. Spoon the Miso Lentil Khichdi into individual serving bowls. Garnish generously with 0.25 cup fresh cilantro leaves before serving hot.

View the interactive Miso Lentil Khichdi recipe