4.9 from 288 votes
Instant Pot Khichdi
Instant Pot Khichdi combines basmati rice and yellow moong dal cooked with ghee, cumin seeds, and turmeric to create a soft, porridge-like dish. This recipe uses equal parts rice and dal for added protein, and the slow natural pressure release technique ensures a well-cooked, comforting texture. It is typically served with a dollop of ghee and can be accompanied by papad and pickle for a satisfying meal.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
232 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 232
% 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.