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Gujarati Kadhi and Khichdi Instant Pot
4.3 from 57 votes

Gujarati Kadhi and Khichdi Instant Pot

This recipe combines Gujarati Kadhi, a spiced yogurt and gram flour soup, with a mixed lentils and rice khichdi cooked in an Instant Pot. Aromatic spices and curry leaves flavor both components, creating a comforting, mildly spiced vegetarian meal with soft lentils and a tangy, fragrant broth.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Calories: 483 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Mixed Lentils Khichdi
  • 1 tablespoon ghee or oil
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafetida aka hing
  • ½ teaspoon Turmeric
  • 15 curry leaves
  • ½ cup onion diced
  • 1 teaspoon ginger grated
  • 4 garlic minced, cloves
  • 2 green chillies/1/2 jalapeño minced
  • 1 cup white rice love short grain rice like soon masoori
  • 1 cup lentils green gram/mung daal, red lentils/masoor daal, bengal gram/chana daal and split green gram/chilka mung daal, mixed
  • 2 teaspoons kosher salt
  • 5 cups of water
  • cilantro for garnish
Kadhi
  • 1 cup PLAIN yogurt full fat or low fat
  • 3 cups water
  • 2 tablespoons besan chickpea flour
  • 1 tablespoon ghee or oil
  • ¼ teaspoon mustard seeds
  • ⅛ teaspoon asafetida optional, aka hing
  • ¼ teaspoon fenugreek seeds optional
  • 4 cloves
  • 1 inch cinnamon stick
  • 1 teaspoon garlic minced
  • 2 green chili ½ jalapeño, minced
  • 15 curry leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • cilantro for garnish

Instructions

Khichdi
    Cup of Yum
  1. Rinse and drain rice and lentils.
  2. Turn Instant Pot to saute(more) mode. Once the hot sign displays add ghee or oil. Add cumin seeds and asafetida. Add turmeric, onions, curry leaves, ginger, garlic and chillies. Sauté for a minute. Add rinsed rice, lentils and salt. Mix well. Add water, give a quick stir and close Instant Pot lid with pressure valve to sealing. Set Instant Pot to Manual(Hi) 6 mins. Open after 10 min NPR. Garnish with cilantro.
Kadhi
  1. In a mixing bowl, whisk together yogurt, water and besan. Keep aside.
  2. Set Instant Pot to saute(more) mode. Once the hot sign displays add ghee or oil. Add mustard seeds and allow them to splutter. Add hing, fenugreek seeds, cloves, cinnamon stick, garlic, green chilies and curry leaves. Saute for a minute. Carefully pour the whisked yogurt mix into the Instant Pot. Add salt and sugar, mix well. Close Instant Pot with pressure valve to sealing. Set Instant Pot to soup mode for 5 mins. Open after 10 min NPR. Add more water depending on the consistency you prefer and bring the kadhi to a full boil on sauté mode. Be very carefully if you need to open it before the 10 min NPR - as the kadhi can spill out of the pressure valve. Do slow, short bursts of quick release if you need to open before the 10 minute NPR. Garnish with cilantro.
  3. Enjoy hot with Khichdi or plain rice.
  4. Note: Kadhi can be made ahead and can be reheated before serving.

Notes

  • The kadhi can be prepared in advance and reheated before serving for convenience.

Nutrition Information

Calories 483kcal (24%) Carbohydrates 77g (26%) Protein 18g (36%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 27mg (9%) Sodium 1941mg (81%) Potassium 650mg (14%) Fiber 16g (64%) Sugar 7g (14%) Vitamin A 360IU (7%) Vitamin C 160.3mg (178%) Calcium 159mg (16%) Iron 4.4mg (24%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 483

% Daily Value*

Calories 483kcal 24%
Carbohydrates 77g 26%
Protein 18g 36%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 1941mg 81%
Potassium 650mg 14%
Fiber 16g 64%
Sugar 7g 14%
Vitamin A 360IU 7%
Vitamin C 160.3mg 178%
Calcium 159mg 16%
Iron 4.4mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.