Khichdi Instant Pot Recipe

Gather ’round, fellow food explorers—it’s time to dive into the comforting embrace of this Instant Pot Khichdi that’ll warm your soul and tantalize your taste buds faster than you can say “culinary nostalgia.”

Khichdi is an easy, nutritious dish I adore preparing in the Instant Pot. To make it, I combine Basmati rice and yellow moong dal with spices like cumin and mustard seeds.

It’s worth noting that although some think of khichdi as bland, my version is far from it. It features a balanced amount of vegetables and spices and is a perfectly hearty meal.

Khichdi Instant Pot Recipe Ingredients

• Basmati rice: Provides carbohydrates for energy; imparts a fragrant aroma.
• Yellow moong dal: Rich in protein and fiber; aids in digestion.
• Ghee: Healthy fat; enhances flavor and aids nutrient absorption.
• Mustard seeds: Adds a nutty taste; aids digestion and boosts metabolism.
• Asafoetida (hing): Adds umami flavor; helps reduce gas and bloating.
• Turmeric powder: Contains curcumin; anti-inflammatory and antioxidant properties.
• Mixed vegetables: Provides fiber and vitamins; enhances color and nutrition.

Khichdi Instant Pot Recipe Ingredient Quantities

• 1 cup Basmati rice
• 1/2 cup yellow moong dal (split yellow gram)
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 4 cups water
• 1/2 cup mixed vegetables (e.g., peas, carrots, and green beans), optional
• Fresh cilantro leaves for garnish
• 1 green chili, slit (optional)

How to Make this Khichdi Instant Pot Recipe

1. Wash the basmati rice and the yellow moong dal in cold water until the water runs clear; then drain well.

2. Switch the Instant Pot to ‘Sauté’ mode and put in the ghee or vegetable oil.

3. When the oil is hot, add the cumin seeds and mustard seeds. Sauté until they begin to splutter, then add asafoetida.

4. Put the chopped onion into the pot and sauté it until it turns golden brown.

5. Combine the ginger-garlic paste with the other ingredients and fry for another minute until the paste no longer smells raw.

6. Add the diced tomato, turmeric powder, and optional green chili split down the middle. Sauté until the tomato becomes soft.

7. Stir in the drained rice and dal, making sure they are well-mixed with the masala.

8. Add salt and mixed vegetables, if using, along with 4 cups of water. Stir everything well.

9. Make sure the lid is properly secured, the vent is set to ‘Sealing’, and the Instant Pot is on ‘Pressure Cook’ high for 8 minutes.

10. When finished, allow the pressure to drop on its own for 10 minutes, then do a quick release for any remaining pressure. Remove the lid, fluff the khichdi, and top with freshly chopped cilantro before serving.

Khichdi Instant Pot Recipe Equipment Needed

1. Measuring cups
2. Fine mesh strainer
3. Instant Pot
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Bowl (for washing rice and dal)

FAQ

• Q: Can I use brown rice instead of Basmati rice?Yes, brown rice can be used; however, it necessitates a lengthier cooking duration and a greater volume of water.
• Q: How can I make this recipe vegan?A: To prepare this recipe in a vegan manner, substitute ghee with vegetable oil.
• Q: What should I do if I don’t have asafoetida?A: Asafoetida gives an indescribable flavor. But if you don’t have it, you’re not missing out on anything, really.
• Q: How do I avoid the khichdi from becoming too mushy?A: Modify the water ratio and cooking time to meet your taste and texture preference. For a firmer texture, reduce the amount of water.
• Q: Can I add different vegetables to the khichdi?A: Yes, you may add any vegetables of your choice for more nutrition and flavor.
• Q: Is the green chili necessary? What if I don’t like spiciness?A: The green chili is not mandatory; leave it out if you want a dish that is less likely to set your mouth on fire.
• Q: How do I store leftovers?A. For up to three days, refrigerate any leftover food that isn’t needed right away, in airtight containers.

Khichdi Instant Pot Recipe Substitutions and Variations

Jasmine rice or long-grain rice can be used instead of Basmati rice.
Use red lentils (masoor dal) or split pigeon peas (toor dal) instead of yellow moong dal.
Use coconut oil or olive oil instead of ghee or vegetable oil.
If you don’t have cumin seeds on hand, fennel seeds or caraway seeds can be used as substitutes.
Substitute fresh cilantro cilantro:
For garnish, try:

Try parsley or mint leaves.

Try parsley or mint leaves.

Try parsley or mint leaves.

Pro Tips

1. To enhance the flavor of the dish, toast the rice and dal lightly in a pan before washing them. This will bring out a nutty aroma that pairs wonderfully with the spices.

2. For a richer taste, consider using half ghee and half vegetable oil. The ghee adds a distinct fragrance and a creamy texture to the khichdi.

3. Soak the rice and dal together for about 30 minutes before cooking. This will help them cook more evenly and result in a softer texture.

4. If you enjoy more heat, you can add more green chilies or include a dash of red chili powder at the same step when adding turmeric.

5. To add a refreshing burst of flavor, squeeze some fresh lemon juice over the khichdi just before serving. This can enhance the overall taste and balance the dish beautifully.