Instant Pot Khichdi (Quinoa or Rice)
User Reviews
5
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
15 mins
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Total Time
35 mins
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Servings
5 servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Khichdi (Quinoa or Rice)
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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
- 1 tablespoon avocado oil or coconut oil
- 1 teaspoon cumin seed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 thumb-size piece ginger root, grated
- 1 bay leaf
- 1 teaspoon Turmeric ground
- scant 1 teaspoon cumin ground
- 2 teaspoons curry powder optional
- ½ teaspoon black pepper
- approx. 3 cups cauliflower see Notes, florets for cauliflower and broccoli, sliced for carrot, or peas
- approx. 3 cups broccoli
- approx. 3 cups pea
- approx. 3 cups carrot
- 1 ¼ teaspoons salt sea salt
- 1 ¼ cups white quinoa or long grain white basmati rice, rinsed very well
- 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
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.
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
58g
(19%)
Protein
17g
(34%)
Fat
6g
(9%)
Saturated Fat
0g
(0%)
Fiber
17g
(68%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 0g | 0% |
| Fiber | 17g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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