Khichdi is so fundamental to Indian cuisine that it’s one of the first solid foods that many Indian babies eat. But when word recently circulated on social media that the Indian government planned to assign the title of “national dish” to the spiced rice-and-beans, backlash was immediate.

“Do we stand every time we see it being eaten?,” The Hindustan Times quoted former Jammu and Kashmir chief minister Omar Abdullah as tweeting. “Is it compulsory to eat before a movie?”

The minister of food processing debunked the rumor, saying India only intended to mount a world record attempt, with a celebrity chef preparing 1,800 pounds of the beloved dish. Kitchen Cabinet member Shoba Kousik’s recipe for khichdi has a considerably smaller yield.

Although this recipe is prepared on a stovetop, Kousik says it can be finished in a pressure cooker or Instant Pot: Rather than add water to the skillet, transfer the mixture to the cooking device, and then add 2.5 cups of water. Pressure cook for 25 minutes, or cook in the Instant Pot on high pressure for 15 minutes.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.