Instant Pot Khichdi
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
232 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Khichdi
Description
Instant Pot Khichdi is a traditional Indian one-pot meal made from basmati rice and yellow moong dal, cooked together with aromatic cumin seeds and seasoning like turmeric and asafoetida. The ghee enriches the flavor, while the pressure cooking method softens the grains into a creamy consistency. The dish is gently flavored and naturally comforting, making it a suitable option for a wholesome meal.
Cooking the khichdi in an Instant Pot uses a precise pressure cook time followed by a natural pressure release, which helps the lentils and rice blend smoothly. The optional asafoetida adds a subtle pungency but can be omitted for gluten-free diets. Garnishing with fresh cilantro adds color and brightness.
Khichdi can be served as a main meal accompanied by traditional sides like papad and pickle, which add contrasting crunchy and tangy elements. This versatility makes it a comforting dish that suits both everyday meals and recovery food.
Adjust the water quantity for preferred consistency; less water yields a drier khichdi, while more water produces a porridge-like texture. For vegan versions, ghee can be replaced by plant-based oil or vegan butter. Additional ingredients such as black peppercorns, grated ginger, or green chili peppers may be added before cooking to vary the flavor profile.
Ingredients
- 1/2 cup basmati rice washed (125ml)
- 1/2 cup yellow lentils washed (125ml, split, aka Moong Dal
- 1 tablespoon ghee plus more for topping, or oil for vegan
- 1 teaspoon cumin seeds aka Jeera
- 1/8 teaspoon asafoetida optional, skip for gluten-free, aka hing
- 4 cups water
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- cilantro chopped, to garnish, leaves
Instructions
- Add basmati rice and moong dal to a bowl and rinse with water a few times till the water runs clear.
- Heat the instant pot in sauté mode and add ghee in it. Add cumin seeds and asafoetida.
- When the cumin seeds start to sizzle, add rice, moong dal and water. Add the salt and turmeric powder. Give it a stir. Then close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 6 minutes.
- When the instant pot beeps, let the pressure release naturally (NPR).
- Khichdi is ready to serve. Serve in bowls topped with a dollop of ghee, along with a side of papad and pickle.
Stovetop Pressure Cooker Method
- Follow the same steps as above and cook for 3-4 whistles on medium flame. Let the pressure release naturally.
Notes
- Replace ghee with plant-based oil to make this khichdi vegan.
- Use equal parts dal and rice for a higher protein content; traditionally, more rice and less dal were used.
- Adjust water amount to control the khichdi’s consistency—from porridge-like to drier as preferred.
- Optional spices like black peppercorns, grated ginger, or green chilies can be added before cooking to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 311g | |
| Calories | 232kcal | 12% |
| Carbohydrates | 35.13g | 12% |
| Protein | 8.52g | 17% |
| Fat | 6.92g | 11% |
| Saturated Fat | 3.805g | 19% |
| Cholesterol | 11mg | 4% |
| Sodium | 886mg | 37% |
| Potassium | 289mg | 6% |
| Fiber | 3.8g | 15% |
| Sugar | 1.33g | 3% |
| Vitamin A | 900IU | 18% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 50mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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