Instant Pot Khichdi Recipe
Introduction
Instant Pot Khichdi is a comforting and nutritious one-pot meal made with rice and lentils. It’s quick to prepare, gentle on the stomach, and perfect for a wholesome lunch or dinner. This simple Indian dish is both filling and flavorful, ideal for busy weeknights.
Ingredients
- 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)
Instructions
- Step 1: Add basmati rice and moong dal to a bowl and rinse with water a few times until the water runs clear.
- Step 2: Heat the Instant Pot on sauté mode and add ghee. Once hot, add cumin seeds and asafoetida.
- Step 3: When the cumin seeds begin to sizzle, add the rinsed rice, moong dal, and water. Stir in salt and turmeric powder. Close the lid and set the vent to sealing position.
- Step 4: Set the Instant Pot to manual or pressure cook mode on high pressure for 6 minutes.
- Step 5: When the cooking cycle finishes, allow the pressure to release naturally (NPR) before opening the lid.
- Step 6: Serve the khichdi hot in bowls, topped with a dollop of ghee and garnished with chopped cilantro. Enjoy with papad and pickle on the side.
- Stovetop Pressure Cooker Method: Follow the same steps above but cook for 3-4 whistles on medium flame. Let the pressure release naturally before opening.
Tips & Variations
- For a vegan version, substitute ghee with oil like coconut or vegetable oil.
- Add vegetables like carrots, peas, or potatoes for more nutrition and texture.
- You can soak the lentils and rice for 15 minutes before cooking to reduce the cooking time and improve digestibility.
- If you prefer a thinner consistency, add more water before cooking or stir in hot water after cooking.
- Adjust spices like cumin and turmeric to your taste for subtle variations.
Storage
Store leftover khichdi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if it has thickened. This dish also freezes well for up to one month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of lentils?
Yes, you can substitute moong dal with yellow split peas or masoor dal, but cooking times may vary slightly.
Is khichdi suitable for babies and the elderly?
Absolutely, khichdi is soft and easy to digest, making it a popular weaning food for babies and a comforting meal for the elderly or those recovering from illness.
Print
Instant Pot Khichdi Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Instant Pot Khichdi is a comforting one-pot dish made with basmati rice and split yellow lentils (moong dal), flavored with cumin seeds, turmeric, and ghee. This easy-to-make, wholesome meal is perfect for breakfast, lunch, or dinner and is naturally gluten-free and vegetarian. The Instant Pot version cuts down cooking time while ensuring the khichdi is perfectly cooked and creamy.
Ingredients
Main Ingredients
- 1/2 cup Basmati Rice (washed, 125 grams)
- 1/2 cup Split Yellow Lentils (Moong Dal) (washed, 125 grams)
- 4 cups Water
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
For Tempering and Garnish
- 1 tablespoon Ghee (plus more for topping, or oil for vegan option)
- 1 teaspoon Cumin seeds (Jeera)
- 1/8 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
- Cilantro leaves (chopped, to garnish)
Instructions
- Rinse Rice and Lentils: Add the basmati rice and moong dal to a bowl and rinse several times under cold water until the water runs clear. This removes excess starch and ensures a light texture.
- Prepare Instant Pot: Turn on the Instant Pot and select the sauté mode. Add ghee to the pot and let it melt.
- Temper Spices: Add cumin seeds and asafoetida to the melted ghee. Let the cumin seeds sizzle and release their aroma for about 30 seconds.
- Add Rice, Lentils & Spices: Add the rinsed rice and moong dal to the pot along with 4 cups of water. Sprinkle in salt and ground turmeric. Stir gently to combine all ingredients evenly.
- Pressure Cook: Close the Instant Pot lid and set the vent to sealing position. Change the setting to manual or pressure cook mode at high pressure and cook for 6 minutes.
- Natural Pressure Release: When the cooking cycle completes and the Instant Pot beeps, allow the pressure to release naturally (NPR), which typically takes 10-15 minutes. This ensures the khichdi finishes cooking gently.
- Serve: Open the lid carefully, stir the khichdi gently, and serve hot. Top with an additional dollop of ghee for richness and garnish with chopped cilantro. This dish pairs well with papad and pickle on the side.
- Alternative Stovetop Method: Alternatively, follow the same steps but cook the khichdi in a stovetop pressure cooker for 3-4 whistles on medium flame and then allow natural pressure release.
Notes
- Using ghee lends traditional flavor and richness, but you can substitute with oil for a vegan version.
- Do not skip rinsing rice and lentils to avoid mushy khichdi.
- Asafoetida is optional and should be skipped for gluten-free preparations.
- Adjust water quantity for thicker or thinner khichdi as preferred.
- Natural pressure release is important to achieve correct texture and avoid splattering.
- Kichdi can be customized with added vegetables such as carrots, peas, or potatoes for added nutrition.
- Leftovers can be refrigerated and gently reheated with a splash of water to loosen consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Keywords: Instant Pot Khichdi, Khichdi recipe, Indian comfort food, Moong dal and rice, Gluten-free Indian dishes, One-pot meals, Pressure cooker recipes
