Instant Pot Khichdi (Quinoa or Rice)

Name: Instant Pot Khichdi (Quinoa or Rice)
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Yield: 5 servings
Ingredients: 1 tablespoon oil such as avocado or coconut; 1 teaspoon cumin seed; 1 medium onion, chopped; 3 cloves garlic, minced; 1 thumb-size piece Ginger root, grated; 1 bay leaf; 1 teaspoon ground turmeric; scant 1 teaspoon ground cumin; 2 teaspoons curry powder, optional; ½ teaspoon black pepper; approx. 3 cups vegetables such as cauliflower/broccoli florets, peas, or sliced carrot; 1 ¼ teaspoons sea salt; 1 ¼ cups white quinoa, rinsed very well; 1 cup split red lentils or mung dal (yellow lentils), sorted and rinsed; 4 ¾ cups water

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
35 mins
Servings
5 servings
Calories
350 kcal
Course
Main Course
Cuisine
Indian

Instant Pot Khichdi (Quinoa or Rice)

Finn Russell

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Khichdi / Kitchari is a traditional Indian dish of rice and split mung beans or lentils. It's a 1-pot meal that is both healthy and comforting. This non-traditional take offers an option for quinoa khichdi and is especially easy to prepare in the Instant Pot. Add your favorite vegetables and experiment with aromatics and spices as desired.Recipe adapted from Vegan Richa's Instant Pot Kitchari.

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Ingredients

Servings

1 tablespoon oil such as avocado or coconut
1 teaspoon cumin seed
1 medium onion, chopped
3 cloves garlic, minced
1 thumb-size piece Ginger root, grated
1 bay leaf
1 teaspoon ground turmeric
scant 1 teaspoon ground cumin
2 teaspoons curry powder, optional
½ teaspoon black pepper
approx. 3 cups vegetables such as cauliflower/broccoli florets, peas, or sliced carrot see Notes
1 ¼ teaspoons sea salt
1 ¼ cups white quinoa, rinsed very well or long grain white basmati rice
1 cup split red lentils or mung dal (yellow lentils), sorted and rinsed
4 ¾ cups water for creamier, porridge-like consistency increase by ½ cup

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Instructions

In a 6-quart or larger Instant Pot, press the saute button and let it get hot. Add the oil. Once hot, add the cumin seed and cook for 30 seconds. Add the onion, garlic, and ginger. Stirring occasionally, cook for 3 to 4 minutes.
Next, add the spices and bay leaf. Stir and cook for 1 minute. Press cancel to end the saute.
Add the vegetables, rice/quinoa, lentils, salt, and water. Stir very well.
Twist the Instant Pot lid into the locked position, and set the valve to sealing. Press the manual/pressure cook button, and set it for 4 minutes at high pressure. It will take 10 to 15 minutes for the pressure to build, then the timer will begin. At the end of the 4 minutes, allow the pressure to release naturally for 5 minutes, then flip the valve to manually release the remaining pressure.
Carefully remove the lid, and let the khichdi stand for a few minutes. Serve plain or with your favorite garnishes like cilantro, lime juice, or non-dairy yogurt.

Notes

Vegetables - you can add a wide variety of veggies to kitchari. The main thing to consider is cook time, so that the veggies are done when the rice/quinoa and lentils are done. More options: green beans, peas, corn, Swiss chard or kale, peppers, tomatoes, mushrooms, sweet potato. Tender greens like spinach can be stirred into the pot after cooking.
Stovetop Instructions -
Preheat a large pot on the stove, and follow the first few steps of the Instant Pot instructions. After adding the water, increase the heat and bring just to a boil. Partially cover the pot and reduce the heat to maintain a simmer. Cook the khichdi for 25 to 30 minutes or until the lentils and rice/quinoa are soft. Keep an eye on the pot and adjust the heat or add water, if needed.
Store kitchari in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave. If desired, add a few tablespoons of water when reheating to make creamier. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw before reheating.