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Instant Pot Mixed Lentils and Vegetables Khichdi
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Calories: 205 kcal
Course:
Main Course
Cuisine:
Indian
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
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.
Cup of Yum
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
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
% 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.