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
Scale
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
