Instant Pot Khichdi is a comforting one pot rice and lentil dish from the Indian Cuisine. Vegetables and Spices are added to make it a filling and nourishing one-pot meal for the whole family.
Instant Pot Khichdi, Kitchari or Masala Khichdi as I would like to call it is every Indian’s comfort food. It is satisfying, nourishing, warm and soothing. Perfect on days you are feeling under the weather, missing home or just need a pick me up!
No fancy restaurant meal can match up to a humble bowl of khichdi topped with ghee. It warms you instantly and feels like a hug in a bowl!
Most days I make simple khichdi with rice and moong dal or split yellow lentils. There are also days when I load up the khichdi with vegetables and spices and turn it into a one-pot wonder!
In South India, Ven Pongal is quite close to Khichdi. However, the spices differ and its mostly eaten for breakfast. During Spinach or Palak season, we love Palak Khichdi using brown rice.
You can also substitute rice and make khichdi with millets or bulgar (broken wheat, dalia, lapsi), Oats etc.
Khichdi is also referred to as Rice and Lentil Porridge due to its consistency. Although, consistency depends on individual preferences and can easily be adjusted with the right water to rice/lentil ratio. Please check recipe notes for all details.
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Ingredients
Rice – I am using Basmati Rice as we love the aroma. You can use short grain sona masoori rice.
Yellow Moong Dal or Split Yellow Lentils – Khichdi can be made with any variety of lentils – Toor, Chana, Green Moong etc. Yellow Moong Dal is recommended by Ayurveda as it quicks quickly and easy to digest.
Vegetables – Makes the khichdi more than a porridge and adds nutrition, fiber.
I have used Corn, Frozen Peas, Carrot and Green Beans.
I have chosen veggies that were available in refrigerator / freezer at home. Feel free to add whatever is available. The recipe is totally customizable.
You can add potato, cauliflower or broccoli florets etc.
Spices – A combination of whole spices like Bay leaves, cinnamon, cloves and black cardamom. Also, spice powders like Turmeric, Red chili powder and garam masala are added.
Tempering – The ingredients for the recipe are gluten free and vegan up until you add the tempering. The tempering is made using ghee, asafoetida (hing), mustard and cumin seeds. You may either choose to skip tempering or use neutral flavor oil.
How to Make Instant Pot Dal Khichdi
Rinse and soak the rice and dal for atleast 10 mins. Drain the water and keep aside.
Switch on the Instant Pot. Press Saute Mode and once it displays “HOT” or “ON” add 1 tablespoon ghee + 1 tsp oil (prevents ghee from burning).
Add the whole spices and cumin. Saute until fragrant.
Now add finely chopped onions, ginger garlic paste and saute for 1-2 mins until onions are translucent and raw smell of ginger garlic paste disappears.
Next, add the vegetables, rice and moong dal, spice powders and salt to taste. Cancel Saute Mode.
Add water, mix well, check salt and close the instant pot lid.
Pressure Cook on High for 9 mins followed by NPR (Natural Pressure Release) upto 10 mins and then release the pressure manually. Press Cancel as it prevents the rice from sticking to the bottom.
Open the lid and gently mix the rice. At this point, if you desire a thinner consistency of khichdi, add hot water, press saute mode and cook it for couple of minutes.
Prepare for tempering – In a small tempering pan, add ghee, mustard seeds and cumin. Once mustard crackles, add a pinch of asafoetida and mix the tempering with the rice.
Garnish with cilantro or coriander leaves and serve hot.
When serving individual portions, drizzle a teaspoon of ghee on top.
Serving Suggestions
Khichdi is served with 4 sides – Papad, Pickles (Mango or Lemon), Dahi, yogurt or raita and topped with ghee or clarified butter.
Raita – Beetroot Raita (as seen in the pic), Vegetable Raita, Okra Raita (Bhindi) and Boondi Raita are some of the varieties we love.
Masala Dahi – For busy days, I love adding roasted cumin powder, cilantro, mint and salt to plain yogurt. Makes a quick and delicious side.
The pickles that I am referring to are not preserved vegetables in brine. These are spicy accompaniments or condiments without which every Indian meal is incomplete.
Pickles (Mango, Lemon etc) are available in Indian Stores. Papad can be roasted or deep fried as preferred.
Storage / Leftovers
Khichdi leftovers can be stored in a refrigerator. It stays fresh for 4-5 days. Store in an airtight container or small portions that can be reheated and consumed.
Khichdi tends to thicken with time. The consistency can be adjusted by adding some hot water while re-heating.
Other Instant Pot Rice Recipes
Jeera Rice (Cumin)
Rajma Pulao (Kidney beans) Mushroom Biryani
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Instant Pot Khichdi | Kitchari | Masala Khichdi
Equipment
- Instant Pot
Ingredients
- 1 tablespoon Ghee or Clarified Butter
- ½ teaspoon Peanut Oil
- ½ teaspoon Cumin Seeds
- 2 Bay Leaf
- 6 Cloves
- 2 Cinnamon Stick
- 1 Black Cardamom
- 1 Onion medium, finely chopped
- 2 teaspoon Ginger Garlic Paste
- ½ cup Sweet Corn
- ½ cup Frozen Green Peas
- 1 Carrot medium, peeled and diced into thick cubes
- ½ cup Green beans finely chopped
- 1 cup Basmati Rice
- ¾ cup Yellow Moong Dal (split skinless mung dal) split yellow lentils
- 1 teaspoon Turmeric powder
- ½ teaspoon Kashmiri Red chili powder
- ½ teaspoon Garam Masala Powder
- 5 ½ cups Water
- Salt to taste
- Finely chopped cilantro or coriander
Tempering
- 2 teaspoon Ghee or Clarified Butter Vegan - Use neutral flavor oil
- ¼ teaspoon Jeera or Cumin Seeds
- ¼ teaspoon Mustard Seeds
- A pinch of Hing or Asafoetida
Instructions
- Rinse and soak the rice and dal for atleast 10 mins. Drain the water and keep aside.
- Switch on the Instant Pot. Press Sauté Mode and once it displays “HOT” or “ON” add 1 tablespoon ghee + 1 tsp oil (prevents ghee from burning).
- Add the whole spices and cumin. Sauté until fragrant.
- Now add finely chopped onions, ginger garlic paste and sauté for1-2 mins until onions are translucent and raw smell of ginger garlic paste disappears.
- Next, add the vegetables, rice and moong dal, spice powders and salt to taste. Cancel Sauté Mode.
- Add water, mix well, check salt and close the instant pot lid.
- Pressure Cook on High for 9 mins followed by NPR (Natural Pressure Release) upto 10 mins and then release the pressure manually. Press Cancel as it prevents the rice from sticking to the bottom.
- Open the lid and gently mix the rice. At this point, if you desire a thinner consistency of khichdi, add hot water, press sauté mode and cook it for couple of minutes.
- Prepare for tempering – In a small tempering pan, add ghee, mustard seeds and cumin. Once mustard crackles, add a pinch of asafoetida and mix the tempering with the rice.
- Garnish with cilantro or coriander leaves and serve hot.
- When serving individual portions, drizzle a teaspoon of ghee on top.
Notes
- Prep time - 15 mins. While the rice and lentils are soaking, you can prep the vegetables etc.
- Cook Time - The actual Instant Pot cook time is 9 mins. Time for sautéing etc is also considered. Natural pressure release is 10 mins.
- The ingredients for the recipe are gluten free and vegan up until you add the tempering. The tempering is made using ghee, asafoetida (hing), mustard and cumin seeds. You may either choose to skip tempering or use neutral flavor oil.
- Khichdi leftovers can be stored in a refrigerator. It stays fresh for 4-5 days. Store in an airtight container or small portions that can be reheated and consumed.
- Khichdi tends to thicken with time. The consistency can be adjusted by adding some hot water while re-heating.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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