Piping Pot Curry · by Meeta Arora★ 4.9 (99)
Instant Pot Khichdi
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 20%
CARBS 44G70% OF CAL
3G FIBER1G SUGAR40G OTHER
FAT 4G14% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice and lentils simmered together and tempered with ghee, cumin, and turmeric. A gentle, comforting one-pot meal.
mainindiangrain bowlbeans🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup Basmati Rice (washed, 125 grams)
- 1/2 cup Split Yellow Lentils (Moong Dal) (washed 125 grams)
- 1 tablespoon Ghee (plus more for topping, or oil for vegan)
- 1 teaspoon Cumin seeds (Jeera)
- 1/8 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
- 4 cups Water
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- Cilantro leaves (chopped, to garnish)
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 20%
CARBS 44G70% OF CAL
3G FIBER1G SUGAR40G OTHER
FAT 4G14% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 601mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 21mg
- Calcium
- 26mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 601MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.