We are feeling under the weather, and we craved a mildly seasoned version of kichidi. This fit the bill, and it was comforting and tasty. https://myheartbeets.com/instant-pot-khichdi-rice-lentil-porridge/
We halved the recipe: 1/2 cup basmati and 1/4 cup moong dal (but see Note below); 1 Tbsp ghee, 3/4 tsp cumin seeds, 1 bay leaf; 3 cups water, 1/2 tsp turmeric, 3/4 tsp salt, and 1/8 tsp (or less) black pepper. Once we achieved full pressure, we maintained that medium-high pressure for 9-10 mins (because this is a half-recipe, we were concerned that 12 mins would scorch the kichidi). Due to time restrictions, we did a quick release, rather than 20 min natural release, and it was fine. (Dec. 2023)
Note: Taking a cue from Padma Lakshmi, to increase the protein the next time, we may try a 1:1 ratio of moong dal to rice. So for the halved recipe, it would be 3/8 cup of each moong dal and rice (for a total of 3/4 cup of both).
Cooking Adventures 