Instant Pot Khichdi - Lentils & Rice Porridge

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Cooking With Anadi

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Comment below what your go-to solution for an upset tummy is! For me, khichdi was one of them. Khichdi is probably by definition the ultimate Indian comfort food when you need something light on the stomach. My mom would make khichdi whenever we were sick, when we had a huge lunch out at a restaurant and didn’t feel like a heavy dinner, or when she wasn’t in the mood for cooking a heavy-duty dinner but still wanted to feed us something satisfying. No matter the case, khichdi was the ultimate savior in the household!

I was inspired to share this recipe today because of what sparked me to make khichdi recently. If you’re in 2021, you know that people are taking vaccines for a certain virus going around. I had my second dose of the vaccine the afternoon prior, and wow was I knocked out! I was so sleepy and groggy most of the day, and I was suffering from a fever. Unfortunately, my girlfriend had it worse than I did, and she was hunched over the toilet nauseous. To be honest with you, even when my tummy is upset, I just resume my regular eating habits! But she’s a little more sensitive in the stomach than I, so I wanted to provide something that was not too heavy on the stomach, aids in digestion, and despite my fatigue, it wouldn’t be too difficult or time-consuming for me to prepare for lunch!

Khichdi was the answer! It had been quite some time since I had last made it, so reliving this gem was so awesome. My belly really felt satisfied and I just love that warm feel you get from every bite. Making it in the Instant Pot just makes this recipe so much more convenient to make for any time!

If you’re in need of a soothing and warm dish, then this is the recipe for you! Let’s get to it!

Why Make Instant Pot Khichdi?

Typically, khichdi is made over the stove, and it’s already quite simple to do. However, the Instant Pot makes it even easier! If you’re not feeling 100 percent or need something quick, then skip the take-out and instead treat your body right! Here’s why you should be making this amazing recipe:

• Hing, or asafoetida, is rich in antioxidants and assists in digestion. Studies have shown that hing has helped reduce symptoms of irritable bowel syndrome. Hing has also been shown to help lower blood pressure and to protect against memory loss. If your stomach hurts, then this is perfect for you!
• One cup of cooked moong dal contains 12 grams of your daily fiber and 25 grams of protein. This dish is high in protein for vegetarians, the fiber content combined with the protein keeps you full for a long time. Moong dal is also high in iron which can improve your immune system.
• Ghee is clarified butter, and it is used to cook our rice, lentils and spices. Ghee is a saturated fat, but it can help you absorb vitamin A, a fat-soluble vitamin, and can help reduce gut inflammation. Furthermore, ghee is rich in omega-3 fatty acids, which can also reduce inflammation and protects against heart disease.
• Khichdi on its own does not feel heavy, so it will soothe your stomach and will not make you feel heavy or bloated.
• Unlike stove-top cooking (unless you have a smart stove), the Instant Pot has a timer and will turn off when the cooking time is done, so you can run off and do something else (or take a nap!) and you don’t have to worry about your khichdi burning if you’ve stepped away.
• This is a one-pot meal with minimal ingredients! You probably already have all the ingredients in your pantry, so this is great to whip up if your fridge is empty! Also you’ll have minimal clean-up, so if you’re feeling fatigued or drowsy but you’re making this to get in some nutrition, you won’t have be too tired from the preparation and the clean-up after. In fact, you won’t even have to get out your cutting board!

Variations of Instant Pot Khichdi

This is a very basic khichdi recipe and this is how I’ve always enjoyed it growing up in New Delhi. However, you may find other more complex recipes online that have added vegetables or use different lentils. This recipe can indeed be customized to suit your needs and tastes.

As I’ve mentioned previously, moong split dal is typically used, but if you don’t have that, then feel free to use yellow split peas and chana dal. Some recipes also use green moong dal. If you’re looking to make this because you’ve got an upset stomach, perhaps adding a lot of veggies may not be the best idea. The base for khichdi is a bit soupy, so the fiber from the veggies may be a little too heavy for your stomach. However, if you want to make khichdi for a nutritious and filling meal, then by all means add the veggies! I’ve never had khichdi with extra veggies myself.

Tips & Tricks for Khichdi in the Instant Pot

• Keep this dish and plain and simple as you can. The simpler it is, the better it is for your tummy.
• Don’t be afraid of the ghee, clarified butter has several health benefits.
• To make it more exciting, pair it with green chilies, pickle and yogurt.
• This Khichdi can also be paired with any of your favorite Indian curry, after all it is rice and lentils!

Tools Needed

• Instant pot
• Mixing bowl
• Strainer
• Measuring cups
• Wooden spoon

Ingredients for Khichdi

You won’t need many ingredients for the basic khichdi recipe. If you want to add vegetables to it, then by all means go ahead! Here is just a base, and I personally like to have it just like this. Let’s review the ingredients for our recipe. Remember to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD, which includes all ingredient quantities! You can easily scale this recipe depending on how much khichdi you want to make!

• Basmati rice
• Moong split dal
• Ghee: You could also make your own!
• Cumin seeds
• Hing
• Turmeric
• Cilantro

How to Prepare Moong Split Dal Khichdi in the Instant Pot?

1. Measure lentils and rice in a bowl together and wash 4-5 times until the water runs clear. Drain any excess water.
2. Set Instant Pot to Saute mode on Normal and add ghee.
3. Once the ghee is hot, add cumin seeds and hing and cook until aromatic.
4. Then add the washed lentils and rice, followed by turmeric, salt and mix well.
5. Add water, mix well and close the Instant Pot lid. Set the valve to Sealing mode.
6. Set Instant Pot to Pressure Cook mode for 6 minutes. Once the timer goes off, let the pressure release naturally.
7. Mix well and adjust to seasoning. Top with ghee, cilantro and pickle if you like and serve hot.

Getting the Consistency Right — and Turning It Into Masala or Vegetable Khichdi

The ratio is what decides everything here. This recipe uses 1/2 cup of basmati rice, 1/2 cup of moong split dal and 3 cups water, which works out to one part grain to three parts liquid and gives you the soft, porridge-like consistency khichdi is supposed to have. That is deliberate — it is what makes it easy to digest. If you want it looser and more soupy, add another half cup of water; if you want distinct grains, drop to 2 1/2 cups, though at that point you are drifting away from what khichdi is.

Two named variations are worth knowing. Masala khichdi builds a base first: after you heat ghee and the cumin seeds go in, add chopped onions and tomatoes and cook them down before the rice and dal, then season with red chili powder alongside the turmeric powder. Vegetable khichdi keeps this recipe's tempering but adds diced carrots and green peas in with the rice and dal, so they pressure cook together. Both are genuinely good — but note the caution above, that if you are eating khichdi because your stomach is unsettled, the plain version is the one you want, and red chili powder is exactly what you should leave out.

A note on the pot itself. Everything happens on sauté mode until the water goes in, then the lid closes and the pressure valve must be turned to Sealing — a valve left on Venting is the single most common reason an Instant Pot never comes to pressure. Six minutes on Pressure Cook, then let the pressure drop naturally rather than quick-releasing; the residual heat is doing useful work on the dal in those minutes, and a quick release on a starchy pot like this can spit through the valve. Stir well at the end, because the rice and dal settle as they sit.

Ingredient Swaps, Making It Vegan, and What to Serve Alongside

On the grain: white rice is what this recipe calls for, and basmati specifically, because it stays light. Brown rice does work but it will not cook through in 6 minutes — expect to take it to about 20 and add extra water, and accept a nuttier, chewier result that is further from the comfort-food original. On the dal: moong split dal is traditional and the easiest on the stomach, but toor dal makes a perfectly good khichdi with a slightly deeper, earthier flavor, and a mix of the two is common in Indian homes.

To make the recipe vegan, the only change needed is the ghee. Swap the 1 tbsp of ghee for a neutral oil or coconut oil and skip the spoon of ghee that goes over the top at the end. You lose a real part of the character — that finishing ghee is most of the aroma — so if dairy is fine for you, do not skip it. Everything else, the rice, dal, cumin, hing and turmeric, is already plant-based. One pinch of hing is all you need; it is potent, and it is doing the digestive work the whole dish is built around.

For serving, the rest of the ingredients are really about what sits next to the bowl. A spoon of ghee melting into the top, a handful of chopped cilantro, and a spoonful of mango pickle is how I eat it. Plain yogurt on the side cools it and adds protein. And a papad — grilled over a flame or microwaved for 30 seconds — gives you the crunch that a soft bowl of khichdi is otherwise missing. Green chilies for anyone who wants heat, kept on the side rather than cooked in, so the pot stays gentle for whoever needs it that way.

More Indian Instant Pot Recipes!

The Instant Pot makes cooking Indian recipes so easy! Check out my other Indian Instant Pot recipes!

• Lobia Masala - Black Eyed Pea Curry
• Restaurant-Style Dal Makhani
• No-Soak Rajma Masala - Curried Red Kidney Beans
• Chicken Tikka Masala
• Traditional Butter Chicken