Instant Pot Khichdi: Lentils & Rice

Q: What Is khichdi?

To translate khichdi in English, I would describe it as an “Indian lentils & rice porridge!” If you look at the texture, it really is like a porridge! In a typical khichdi, basmati rice is cooked with split moong dal, also known as “small yellow lentils.” I’ve also substituted with chana dal, which are “split yellow chickpeas.” Seems a bit confusing and the lentils seem so similar, but trust me, there is a difference! Khichdi is a very simple but flavourful staple dish in Indian households. The simplicity of this dish truly allow the lentils and the rice to shine. Because khichdi is easy to digest, it is often given to toddlers and young kids. Depending where you go, you can have different variations. The basics remain, however: ginger, garlic, hing, and turmeric. Oh, and let’s not forget some ghee! I’m a fan of spice, so I like to add green chilies to mine! You can serve your khichdi with plain yogurt and or pickle.

✦ Join the Kitchen

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!

What Is khichdi?▼

To translate khichdi in English, I would describe it as an “Indian lentils & rice porridge!” If you look at the texture, it really is like a porridge! In a typical khichdi, basmati rice is cooked with split moong dal, also known as “small yellow lentils.” I’ve also substituted with chana dal, which are “split yellow chickpeas.” Seems a bit confusing and the lentils seem so similar, but trust me, there is a difference!

Khichdi is a very simple but flavourful staple dish in Indian households. The simplicity of this dish truly allow the lentils and the rice to shine. Because khichdi is easy to digest, it is often given to toddlers and young kids. Depending where you go, you can have different variations. The basics remain, however: ginger, garlic, hing, and turmeric. Oh, and let’s not forget some ghee! I’m a fan of spice, so I like to add green chilies to mine!

You can serve your khichdi with plain yogurt and or pickle.

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 fibre and 25 grams of protein. This dish is high in protein for vegetarians, the fibre 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 fibre 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 chillies, pickle and yogurt.
This Khichdi can also be paired with any of your favourite Indian curry, after all it is rice and lentils!

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?

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

What if I Don’t Have an Instant Pot?▼

No worries if you don’t! Making khichdi over the stove will be pretty much the same process as in the Instant Pot. Here are the instructions on how to make khichdi over a stove:

Measure lentils and rice in a bowl together and wash 4-5 times until the water runs clear. Drain any excess water.
Heat pressure cooker on medium heat and add ghee
Once the ghee is hot, add cumin seeds and hing and cook until aromatic.
Then add the washed lentils and rice, followed by turmeric, salt and mix well.
Add water, mix well and close the Pressure Cooker lid - The ratio of rice and lentil to water should be 1 to 4.
Cook for 3-4 whistles and then turn off the heat. Let the pressure release naturally.
Mix well and adjust to seasoning. Top with ghee, cilantro and pickle if you like and serve hot.

Can I make khichdi vegan?▼

Yes, you sure can! The only non-vegan ingredient here is ghee. In order to veganize the recipe, simply omit the ghee and replace with your favourite plant-based cooking oil. I recommend avocado oil or coconut oil. You’ll get similar health benefits to ghee from their fat contents too!

Can I make khichdi ahead of Time?▼

Yes, you sure can, and I definitely recommend it! If you want to relive this goodness over a few more days, I really don’t blame you! When I made this recipe, I had enough lasting for four meals! It really made for a convenient grab-and-go breakfast! I love using the Instant Pot to make extra portions so I’ve got some meals ready when I may not have time to cook. Plus, leftovers are so awesome!

Transfer the extra khichdi into airtight containers. Allow the khichdi to completely cool before transferring the containers to the fridge. Khichdi will stay fresh in the fridge for 3-4 days.

Note that while you can certainly have leftovers, nothing tastes as good as that piping hot khichdi when it’s freshly prepared! I find that that’s when the flavours truly shine, and reheating just doesn’t compare to it!

To reheat your khichdi, you can reheat over the stove or in the microwave. To reheat in the microwave, heat it for about 3 minutes, stirring every minute to ensure it is evenly warmed through. To reheat over the stove, transfer the khichdi into a saucepan, and reheat in medium heat until the khichdi has entirely warmed through.

Creamy yellow khichdi garnished with fresh cilantro and served with a side of pickle in a white bowl.

More Indian Instant Pot Recipes!

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

Palak Paneer - Indian Cottage Cheese in Spinach Gravy

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra