Instant Pot Food-In-A-Jar Gift- Ayurvedic Khichadi

by Jyoti Sawant
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“Present Perfect” for all Instant Pot lovers. Friends who love their Instant Pot will love this gift of FOOD-IN-THE-JAR for easy weeknight dinner.

We are always looking for some wonderful ideas whether it is during festive season or not to gift. Don’t we? There are birthdays and anniversaries and housewarmings, a new neighbor that moved in or if we are just going to visit someone’s place, we are always buying something to gift. I thought what better than giving them something that is hand crafted and homemade. With the whole world buying from the stores, you can add this special warmth to the gift that takes very little effort and time but will give them a delicious family meal that will fill their hearts and give them a reason to remember you for a long time. I am going to show you something really interesting that will become a “Present Perfect” for all Instant Pot lovers.

A little thought and a little kindness are often worth more than a great deal of money . 

JOHN RUSKIN

I have spotted these two variations of this classic idea, and it couldn’t be simpler. People who love their Instant Pot will love this FOOD-IN-A-JAR for an easy weeknight dinner. On this post I will show you a very simple combination of making ‘Khichadi” (an Indian porridge) that is totally a no brainer, just put it in the Instant Pot and enjoy the meal. You can add a few fresh things if you like as per the suggestions or just skip them altogether. (I will be sharing my Italian Wild Rice, Farro, Great Northern Beans Soup, mixed with Hearty Shiitake Mushrooms, FOOD-IN-A-JAR combination on another blog post.)

KHICHADI- AN AYURVEDIC WAY OF LIFE

This FOOD-IN-A-JAR recipe is an Ayurvedic Khichadi, an Indian dish. Khichadi is basic to the Ayurvedic way of life. This dish has references dating back thousands of years. Ayurvedic experts consider Khichadi to be a vital food for restoring balance to the body and mind. It is used in body cleansing therapy because of its ease of digestion and assimilation.

In Khichadi, Basmati rice and Split mung beans together with homemade ghee create a balanced food that is known to be a comforting cure-all for all those feeling under the weather. This complete food is easy to digest and gives strength and vitality. It nourishes all the tissues of the body. Khichadi is also excellent for detoxification and de-aging of the cells. In India due to its easy digestible quality, it is a common choice for babies as well.

Be sure to add enough water as the rice absorbs it quickly, and khichadi is typically thin and runny. It should have a porridge like consistency. Typical accompaniments to Khichadi are yogurt, spicy Indian pickle and papad (A wafer thin crispy Indian flat bread that is typically roasted on open flame).

Split mung beans (or dhal) and Basmati rice can be found at most health food stores.


WHY MAKE KHICHADI IN THE INSTANT POT

Instant pot makes it so easy to make Khichadi. Once you have tried it in the Instant Pot, you will never go the stovetop way. You will love this perfectly cooked, no fail Khichadi! Here is why.

  • No need to baby sit this Khichadi, just put the ingredients in the Instant Pot and walk away.
  • This FOOD-IN-JAR is not just good as a gift but it is a great way to do meal prep in advance and store away so on weekdays when you come back home you can just dump it in the Instant Pot and you are all set. No brainers!!
  • Making this Khichadi under pressure in the Instant pot blends all the flavors well thus making it irresistibly delicious.
  • Total end to end time is only 40 minutes.

HOW TO MAKE INSTANT POT FOOD- IN-A-JAR FOR KHICHADI – STEP BY STEP

To prepare the complete “FODD -IN-A-JAR” khichadi gift, here is a picture of all you will need.

Here are the ingredients you will need to put in the jar:

Ingredients
• ½ tablespoon mustard seeds
• ½ tablespoon cumin seeds
• ¼ teaspoon asafetida (hing)
• ½ tablespoon turmeric powder
• 1 tablespoon dry curry leaves
• 1 tablespoon salt
• 1 cup rice
• 2 cups skinned and split mung beans (dhuli mung daal)

You can find all these ingredients in any Indian store. Split mung beans (or dhal) and Basmati rice can be found at most health food stores.

In making Khichadi the Rice to Split mung beans (mung daal) ratio should always be 1:2.
1 cup rice: 2 cups split mung beans (mung daal)

Now lets start layering the jar:

Step1: Stick Label- Print instructions on a label for how too cook Khichadi in the jar and then stick it on a 2-pint (32oz. 946ml) glass jar.

Step2: Make a pouch- Take a small pouch and add mustard seeds and cumin seeds in it. Keep it aside.

Step3: Mix other seasoning- In a small bowl stir together asafetida and turmeric powder

Step 4: Layer Skinned and Split Mung beans and Rice- Now in a 2-pint (32oz. 946ml) glass jar layer, first skinned and split mung beans (dhuli mung daal). For the second layer put Basmati rice. Now add the seasoning mix from the bowl. On top put curry leaves.

Step 5: Put the pouch- At the end on top put mustard and cumin seeds pouch.

Step 6: Seal and date the Jar- Put the lid on the jar to seal it. Also put a date on the bottle, so people you gift this jar, know when it was bottled.

Step 7: Decorate- Decorate the bottle with colored holiday paper on top of the lid and tie a pretty ribbon.

HOW TO MAKE KHICHADI IN THE INSTANT POT – STEP BY STEP RECIPE

Now let’s see how to prepare Ayurvedic Khichadi from the jar. Here is a picture of the ingredients that you will need while cooking Ayurvedic Khichadi (Do not add these to the bottled jar). From these ingredients, ghee and water are essential and all other ingredients are optional and you may skip them if you don’t have them on hand, although I would suggest not to skip ginger.

To make Khichadi, here are the ingredients that you will need.

•2 tablespoons ghee (mandatory)
•1-inch fresh ginger julienned (optional)
•¼ cup diced carrots (optional)
•¼ cup green beans finely chopped (optional)
•¼ cup green peas (optional)
• 1 bottle of Food-In-The-Jar for Khichadi (The bottled jar we prepped up)
•6 cups of water (mandatory)
•1 tablespoon cilantro finely chopped for garnishing (optional)


Step1. Prep the Instant Pot to Make khichadi: Plug in the Instant Pot and remove the lid. Press “Saute” function and wait till it says “Hot” on the screen. Add ghee to it and immediately add mustard seeds and cumin seeds. Let the mustard seeds crackle. Use a glass lid as the mustard seeds may pop up. Roasting of these two in ghee are crucial to this dish and hence were added in a separate pouch.

Step2. Add Ginger: Add julienned ginger and sauté (although ginger is optional, I would suggest not to skip it as it adds a lot of flavor to khichadi)

Step3. Add Vegetables: (These vegetables are optional. Add them for a healthier twist) Now add vegetables like carrots, green beans, and green peas and saute.


Step4. Add Split Mung Beans and Rice mixture: Finally put all the bottled ingredients like skinned, split moong bean, rice and other spices in the steel pot. Add 6 cups of water and combine.

Step5. Pressure cook: Place the lid on the Instant Pot and lock lid on pot, switch the “Pressure Release Valve” to close/sealing. Now press “Manual” button and adjust the time to 20 minutes or just press the “Rice” button that defaults 12 minutes. You can use the “+/-” key to adjust the time. In a few seconds it will say “ON” on the screen. After ten seconds the pot will begin to heat and build pressure. Once it reaches the required temperature and pressure, the display will begin to count down. The timer will start counting down till the timer reaches 0. Once it reaches 0, the Instant Pot will automatically switch to “Keep Warm” mode and then begin to drop in pressure. Do “Natural Pressure Release” (NPR) for 10 minutes, which means the pressure will release naturally for 10 minutes, then do “Quick Pressure Release”, means release pressure manually. When metal pin drops carefully remove the lid.

Step6. Serve: Once you open the lid, combine everything well. Press the cancel button on the Instant Pot and unplug it. To serve, ladle into bowls, and top it with fresh cilantro and serve hot. Enjoy with yogurt, spicy Indian pickle, and papad!

If you loved this Gourmet Holiday, FOOD-IN-A-JAR idea then let me know as I have tons of ideas on this line that I can share with you. Please don’t forget to leave your valuable comments.

Instant Pot Gourmet Food-In-A-Jar for Making Khichadi

Here is a very simple Gourmet Food-In-A-Jar project for making ‘Khichadi” (an Indian porridge) that is totally hassle-free in the Instant Pot. This FOOD-IN-JAR is not just good as a gift but it is a great way to do meal prep in advance and store away so on weekdays when you come back home you can just dump it in the Instant Pot and you are all set. No brainers!!
Prep Time5 mins
Cook Time20 mins
Pressure building time 10 minutes + Natural pressure release time 10 minutes20 mins
Total Time45 mins
Course: dinner, Indian, Instant Pot, Khichadi, Main Course, Porridge, Vegan, Vegetarian
Cuisine: Indian
Keyword: Daal, Dinner, Indian, Instant pot, Khichadi, Rice, Vegan, Vegetarian
Servings: 4
Calories: 175kcal
Author: Jyoti Sawant

Ingredients

Ingredients you will need to put in the jar

  • 1/2 tbsp mustard seeds Rai, Mohri
  • 1/2 tbsp cumin seeds Jeera
  • 1/4 tspn asafetida Hing
  • 1/2 tspn turmeric powder haldi
  • 1 tbsp dry curry leaves kadi patta
  • 1 tbsp salt namak

Ingredients you will need to make Khichadi

  • 2 tbsp ghee (mandatory) clarified butter
  • 1 inch fresh ginger julienned (optional) adrak
  • 1/4 cup diced carrots (optional) gajar
  • 1/4 cup green beans finely chopped (optional)
  • 1/4 cup green peas (optional) hara matar
  • 1 bottle Food-In-The-Jar for Khichadi (mandatory) The bottled jar we prepped up
  • 6 cups water (mandatory) pani
  • 1 tablespoon cilantro finely chopped for garnishing (optional) hara dhaniya

Instructions

How to layer the FOOD-IN-THE-JAR:

  • Step1: Stick Label- 
    Print instructions on a label for how too cook Khichadi in the jar and then stick it on a 2-pint (32oz. 946ml) glass jar.
    Step2: Make a pouch- 
    Take a small pouch and add mustard seeds and cumin seeds in it. Keep it aside. 
    Step3: Mix other seasoning- 
    In a small bowl stir together asafetida and turmeric powder 
    Step 4: Layer Skinned and Split Mung beans and Rice- 
    Now in a 2-pint (32oz. 946ml) glass jar layer, first skinned and split mung beans (dhuli mung daal). For the second layer put Basmati rice. Now add the seasoning mix from the bowl. On top put curry leaves.
    Step 5: Put the pouch-
    At the end on top put mustard and cumin seeds pouch. 
    Step 6: Seal and date the Jar- 
    Put the lid on the jar to seal it. Also put a date on the bottle, so people you gift this jar, know when it was bottled. 
    Step 7: Decorate- 
    Decorate the bottle with colored holiday paper on top of the lid and tie a pretty ribbon. 

How to make Khichadi in the Instant Pot – step by step recipe

  • Step1. Prep the Instant Pot to Make khichadi: 
    Plug in the Instant Pot and remove the lid. Press “Saute” function and wait till it says “Hot” on the screen. Add ghee to it and immediately add mustard seeds and cumin seeds. Let the mustard seeds crackle. Use a glass lid as the mustard seeds may pop up. Roasting of these two in ghee are crucial to this dish and hence were added in a separate pouch.
    Step2: Add Ginger: 
    Add julienned ginger and sauté (although ginger is optional, I would suggest not to skip it as it adds a lot of flavor to khichadi)
    Step3. Add Vegetables: (These vegetables are optional. Add them for a healthier twist) 
    Now add vegetables like carrots, green beans, and green peas and saute.
    Step4. Add Split Mung Beans and Rice mixture: 
    Finally put all the bottled ingredients like skinned, split moong bean, rice and other spices in the steel pot. Add 6 cups of water and combine.
    Step 5: Pressure cook:
    Place the lid on the Instant Pot and lock lid on the pot, switch the “Pressure Release Valve” to close/sealing. Now press “Manual” button and adjust the time to 20 minutes or just press the “Rice” button that defaults 12 minutes. You can use the “+/-” key to adjust the time. In a few seconds, it will say “ON” on the screen. After ten seconds the pot will begin to heat and build pressure. Once it reaches the required temperature and pressure, the display will begin to count down. The timer will start counting down until the timer reaches 0. Once it reaches 0, the Instant Pot will automatically switch to “Keep Warm” mode and then begin to drop in pressure. Do “Natural Pressure Release” (NPR) for 10 minutes, which means the pressure will release naturally for 10 minutes, then do “Quick Pressure Release”, means release pressure manually. When metal pin drops carefully remove the lid.
    Step 5: Serve:
    Once you open the lid, combine everything well. Press the cancel button on the Instant Pot and unplug it. To serve, ladle into bowls, and top it with fresh cilantro and serve hot. Enjoy with yogurt, spicy Indian pickle, and papad!

Notes

•In making Khichadi the Rice to Split mung beans (mung daal) ratio should always be 1:2. 1 cup rice: 2 cups split mung beans (mung daal).
•Don’t skip the step of tempering mustard and cumin seeds well till they splutter and sizzle, it is essential in giving this Khichari a nutty texture and authentic flavors.
•If desired, after you add ginger you can add vegetables to this dish, combine and then add the bottled ingredients. Typical vegetables added to khichdi are green peas, finely chopped green beans, and finely diced carrots. To be honest you can add any vegetable per your choice and imagination. To add heat to it you can add green chilis as well.
•You can double, triple or cut this recipe down to half. If you change the quantity, the pressure cooking time in the Instant pot does not change.
If you loved this Gourmet Holiday, FOOD-IN-A-JAR idea then let me know as I have tons of ideas on this line that I can share with you. Please don’t forget to leave your valuable comments.
Jyoti Sawant

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