Instant Pot Mung Bean Khichdi

Start by washing and rinsing the rice, mung beans, and split yellow dal. Submerge these ingredients in water and let them soak for 15 minutes. After soaking, drain the mixture and set it aside.

Next, heat a multi-functional pressure cooker - such as an Instant Pot - to the Sauté function. Add 2 tablespoons of ghee and sauté cumin seeds and mustard seeds in the hot ghee until they release their aroma, approximately 2 minutes. Add minced shallot and grated ginger; cook until the shallot becomes tender and translucent, roughly 5 minutes. Add the drained rice and legumes; mix well to combine. Switch off the Sauté function.

Now, add goda masala, turmeric, black pepper, and salt to the mixture. Combine with water; ensure everything is well mixed. Close the lid of the pressure cooker and lock it securely. Set the high-pressure function and set a timer according to the manufacturer's guidelines for 18 minutes. Allow 10-15 minutes for the pressure to build up.\nAllow the pressure to release naturally for 15 minutes. Manually release any remaining pressure, which may take an additional 5-10 minutes. Once done, stir the khichdi and divide it equally among 6 bowls. Top each bowl with a tablespoon of remaining ghee.