Wash and soak the moong dal (split mung bean) and basmati rice, for 1-3 hours.
When ready to cook, drain the basmati rice and moong dal (split mung bean).
Stove top Method
In a pot add the soaked Basmati rice and Moong daal (split mung bean) , with about 4-5 cups water. Make sure that the rice and lentils are covered with water.
Let the water to come to a boil on high heat, then simmer on medium heat until rice and lentils are cooked and tender, and the water has evaporated.
Once cooked, use a heavy serving spoon or spatula to mix it all together. The rice and lentils should break down and have a creamy consistency, like porridge.
Mix in oil or butter (if using) to melt throughout the Khichdri.
Instant Pot Method
Add the soaked Basmati rice and Moong daal (split mung bean), with about 4-5 cups water to the inner pot of the Instant Pot. Make sure that the Basmati rice and Moong daal (split mung bean) are covered with water.
Secure the lid, close the pressure valve and cook for 30 minutes on manual mode. Naturally release pressure for 15 minutes. Open the valve to release any remaining pressure.
Open the lid, and use a heavy serving spoon or spatula to mix it all together. The rice and lentils should break down and have a creamy consistency, like porridge.
Mix in oil or butter (if using) to melt throughout the Khichdri.
Keyword basmati rice khichdi, moong dal khichdi, rice and lentils