Comfort food! We’re in quarantine unfortunately, and my mind immediately went to the foods my mom would make to help our bodies heal and to boost immunity. Kichdi, a rice and lentil porridge, is one of those foods. A simple and quick one-pot dish that nourishes your body. Protein-packed, it’s a soothing Indian meal that’s perfect for someone under the weather (and even when you’re not)! I make this in the Ninja Foodi but it can be made in the Instant Pot or a Pressure Cooker.

Prep Time: 10 minutes Cook Time: 25 minutes Total time: 40 mins

Servings: 4

Ingredients:

• 1 tbsp Ghee (or oil, for a vegan recipe)
• 1/2 cup Basmati rice
• 1/2 cup small whole green moong dal (or small yellow moong dal lentils)
• 1/4 teaspoon turmeric powder
• 1 Bay leaf
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon finely chopped ginger
• 1 medium green chili finely chopped
• 1 large tomato diced
• Salt to taste

Method:

1. Soak the basmati rice and moong dal in cold water for 15-30 minutes. Drain, rinse and set aside.
2. Set the Ninja Foodi/ Instant Pot to sear option
3. Add the 1 tbsp Ghee and when hot, add the bay leaf, cumin seeds, mustard seeds, ginger and green chili
4. Stir for a minute, and then add the diced tomato
5. Stir for a minute and add the rice and dal along with 3 cups of water, turmeric powder and salt
6. Secure the lid, select the pressure cook option, close the pressure valve and cook for 15 minutes at high pressure (12 minutes if using yellow moong lentils instead of the small whole green ones)
7. When done, slow release for 20 minutes and open lid to release pressure
8. Serve with a tsp of ghee