Indian Lentil and Vegetable Khichdi (Masala Khichdi)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
20 mins
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Servings
3
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Calories
208 kcal
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Course
Main Course
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Cuisine
Indian
Indian Lentil and Vegetable Khichdi (Masala Khichdi)
Description
Indian Lentil and Vegetable Khichdi combines split green moong lentils and white rice with potato, carrot, and green peas, seasoned with cumin seeds, asafoetida, ginger paste, turmeric, cayenne pepper, and salt. Ghee starts the tempering process to develop fragrance. The ingredients are cooked together under pressure, resulting in a tender, porridge-like consistency where the lentils and rice break down softly, blending with the spices and vegetables.
The flavor balances mild heat from cayenne and warmth from cumin and ginger. The texture is moist and soft, often enjoyed as a light meal or when something comforting and easy to digest is desired. It’s typically garnished with fresh cilantro and served with additional ghee if preferred.
This recipe is designed for a 6-quart Instant Pot but can be adapted to stovetop pressure cookers. Variations include using yellow lentils or increasing spice levels with green chilies. For vegan adaptations, ghee can be replaced with oil. Khichdi’s flexibility makes it suitable for varied ingredients and palates.
Ingredients
- 1/2 cup split green moong lentils washed
- 1/2 cup white rice washed
- 3 cups water
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds aka Jeera
- 1/8 teaspoon asafoetida aka hing
- 1/2 tablespoon ginger paste
- 1/2 onion small, chopped
- 1 tomato chopped
- cilantro to garnish
Vegetables
- 1 potato small, cut into small pieces
- 1/2 cup carrot cut into small pieces
- 1/2 cup green peas
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/4 teaspoon cayenne pepper or red chili powder
- 1 teaspoon salt
Instructions
- Start the instant pot on Sauté mode and heat ghee in it. Add cumin seeds, asafoetida and let them bubble for 30 seconds. Then add onions and ginger. Let them cook for a minute.
- Add all the veggies and spices. Stir them well.
- Add the lentils, rice and water. Stir them well with the veggies.
- Close the instant pot lid, and change the setting to manual or pressure cook mode for 5 minutes at high pressure with vent in sealing position.
- When the instant pot beeps, do a 10 minute NPR. This means release the pressure manually 10 minutes after the instant pot beeps.
- Garnish with cilantro. Serve hot with additional ghee to top it.
Notes
- This recipe is designed for a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker.
- To make it vegan, substitute ghee with oil of choice.
- For stovetop pressure cookers, cook for 3 whistles following the same steps.
- Adjust spice by adding green chilies or increasing cayenne; this version is kept mild for broad appeal.
- Vegetables can vary; split green moong lentils are used here, but yellow lentils are also suitable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Protein | 8.2g | 16% |
| Fat | 5.2g | 8% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 804mg | 34% |
| Potassium | 474mg | 10% |
| Fiber | 7.6g | 30% |
| Sugar | 4.1g | 8% |
| Vitamin A | 6250IU | 125% |
| Vitamin C | 37.1mg | 41% |
| Calcium | 30mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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