Instant Pot Mixed Lentils and Vegetables Khichdi
User Reviews
4.6
258 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Calories
205 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Mixed Lentils and Vegetables Khichdi
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Mixed Lentils & Vegetables Khichdi is a wholesome, one-pot dish with lentils, rice, and vegetables, cooked in ghee, turmeric, and red chili powder makes an amazing comfort food!
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Ingredients
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 tablespoon ginger
- 1 carrot peeled and sliced
- ¼ cup green beans chopped
- ¼ cup frozen green peas
- 1 red potato cubed
- 1 tomato diced
- 1 cup cauliflower chopped
- 1 cup cabbage chopped
- 1 cup spinach chopped
- ½ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons kosher salt
- 1 cup white rice
- 1 cup mixed lentils moong, masoor, toor and chana daal
- 6 cups water
- ¼ cup cilantro chopped, for garnish
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Instructions
- Turn the Instant Pot to Saute Mode and heat ghee. Add cumin seeds and ginger.
- Cook for 30 seconds. Add all the vegetables - carrots, beans, peas, tomato, potato, cauliflower, cabbage, and spinach.
- Add turmeric, red chili powder, and salt. Mix well.
- Next add the rice and mixed lentils. Add 6 cups of water. Give a quick stir and close the Instant Pot lid with the pressure valve to Sealing.
- Press the rice button (12 mins) followed by natural pressure release. Open the Instant Pot and garnish with cilantro. Serve hot with roasted papad and pickle.
Notes
- Substitute the 4 different lentils I used with any lentils you may have on hand. It could be just 1 cup of moong daal or ½ cup of moong daal and ½ cup of chana daal. Just make sure you take 1 cup of lentils.
- You can use any combination of vegetables. Just make sure to add about 4 cups of chopped veggies. Frozen mixed vegetables also work well in this recipe.
- To make this khichdi with brown rice, simply increase the pressure cook time to 20 minutes.
- To make this recipe vegan, simply substitute ghee with cooking oil.
- The water ratio in this recipe is 3 times the rice and lentils together which makes a soft, porridge-like consistency for the final dish. To make dry-ish khichdi reduce the water to 4 cups.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
12mg
(4%)
Sodium
826mg
(34%)
Potassium
373mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2500IU
(50%)
Vitamin C
21.1mg
(23%)
Calcium
44mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 826mg | 34% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2500IU | 50% |
| Vitamin C | 21.1mg | 23% |
| Calcium | 44mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
258 reviews
Excellent
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