Instant Pot Mixed Lentils and Vegetables Khichdi
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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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
Description
Instant Pot Mixed Lentils and Vegetables Khichdi combines white rice, a mix of lentils including moong, masoor, toor, and chana daal, along with a variety of fresh vegetables like carrots, green beans, peas, potatoes, cauliflower, cabbage, and spinach. These ingredients are sautéed in ghee with cumin seeds and ginger, then cooked together in an Instant Pot under pressure, resulting in a soft and porridge-like texture. Turmeric and Kashmiri red chili powder add subtle earthiness and warmth, balanced by kosher salt. The dish is finished with fresh cilantro for brightness.
The texture is creamy and tender, with the rice and lentils melding into one comforting base that carries the flavors of the spices and vegetables well. The cooking method ensures even softness and melding of tastes without much hands-on time.
This khichdi serves well as a wholesome meal on its own or can be accompanied by roasted papad and pickle, offering a balance of textures and flavors commonly appreciated in Indian cuisine. The vegetable variety can be tailored to preference or availability, and the water ratio allows adjustments to make it thicker or more porridge-like.
Notes suggest flexibility in lentil choices and vegetables, and recommend increased pressure cooking time if brown rice is used. The recipe can be made vegan by substituting ghee with cooking oil, and adjusting water amounts alters consistency.
Ingredients
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 tablespoon ginger
- 1 carrot peeled and sliced
- ¼ cup green beans chopped
- ¼ cup green peas frozen
- 1 red potato cubed
- 1 tomato diced
- 1 cup cauliflower chopped
- 1 cup cabbage chopped
- 1 cup spinach chopped
- ½ teaspoon Turmeric ground
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoons kosher salt
- 1 cup white rice
- 1 cup lentils moong, masoor, toor and chana daal, mixed
- 6 cups water
- ¼ cup cilantro chopped, for garnish
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
- You can substitute the combination of lentils with any lentils totaling one cup, like moong daal alone or mixed types.
- Use about four cups of chopped vegetables; frozen mixed vegetables are a convenient option.
- For brown rice, increase the Instant Pot pressure cook time to 20 minutes for proper cooking.
- Replace ghee with cooking oil to make this recipe vegan.
- The water amount results in a soft, porridge-like khichdi; reduce water to four cups for a drier texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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