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A bowl of Indian comfort food called moong dal khichdi recipe served with coriander leaves ad fried garlic garnishes.
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4.84 from 6 votes

Khichdi Recipe ( Instant Pot option)

Khichdi is a comforting Indian one pot meal made by simmering lentils and rice with aromatic spices. It's versatile and easy to prepare. Masala Khichadi, a staple in Indian household, is an ultimate soul food full of simplicity and nourishment.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 cups
Calories: 213kcal
Cost: $5

Equipment

Ingredients

  • 1 cup moong dal split mung beans washed and rinsed
  • 1 cup rice I prefer Basmati rice
  • 3 cups water for cooking
  • 1 Tablespoon oil
  • 2-3 bay leaves
  • ½ teaspoon cumin seeds
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin coriander powder
  • ½ teaspoon red chili powder adjust per taste
  • ½ teaspoon salt adjust per taste
  • teaspoon ground black pepper

Optional Garnishes

  • chopped fresh coriander or cilantro
  • chopped onion, lime/lemon wedges for garnish

Instructions

Preparation

  • Combine the rice and moong dal. Wash and rinse in cold water. Drain the excess water. Keep it aside.

How to make Khichdi on Stove top

  • Add oil to a medium pot on low heat. Once it warms up, add cumin seeds. When the seeds start to splutter, add bay leaves and spices. Stir for about 30 seconds so the spices bloom.
  • Add washed moong dal and rice. Stir and mix well for few minutes. Add the veggies ( if using) Sauté well. Add water and salt and do the taste test to see if the seasoning is to your liking. Adjust accordingly.
  • Let the water come to a boil on high heat, turn the heat down to low. Let it simmer for 20 minutes, on medium flame, stirring occasionally. Towards the end, when water is starting to evaporate, cover the pot and let it cook. Make sure the rice and moong dal are cooked through.
  • The watery texture should become bit soft and mushy. If not, you may need to let it cook a little longer. Turn off the heat. Adjust seasoning, if needed, and stir well again. Garnish with fresh cilantro, lime wedges and onion. Serve and Enjoy.

How to make Instant Pot Khichdi Recipe

  • Start the Instant Pot to Sauté on high. Add oil. Make sure it coats the bottom on main pot well. Once it warms up, add the cumin seeds. When the they sizzle, add the bay leaves and spices. Stir for about 30 seconds.
  • Add washed moong dal and rice. Stir and mix well for few minutes. Add the veggies ( if using) Saute well. Add water and salt and do the taste test to see if the seasoning is to your liking. Adjust accordingly.
  • Cancel Sauté. Close the lid of the InstantPot. Valve to SEALING and Choose RICE Mode. Let it cook per preset timing. Once it is done cooking, let the NPR. Natural Pressure release.
  • Open the lid. Stir the cooked Moong Daal Khichadi made in pressure cooker. Adjust the salt and seasoning if necessary. Garnish with fresh cilantro, lime wedges and onion. Serve and enjoy.

Notes

  • Moong Dal Khichdi is a dish that holds up well for leftovers, making it an excellent choice for meal prepping. Store any remaining khichdi in airtight containers in the fridge or refrigerator. It can last for 2-3 days. When reheating, add a splash of water to restore the dish’s original consistency.
  • You can add up-to 1 cup of  different vegetables in the mix. Spinach leaves, cauliflower, green peas, potatoes, carrots and beans are excellent additions. A pinch of asafoetida (hing) , 2 chopped green chili, few  fresh curry leaves, 1 teaspoon goda masala and 1 Tablespoon grated coconut , 1  cinnamon stick and 4-5 cloves are all excellent additions. 
  • Adjust the water quantity based on your texture preference. Khichdi is often served mushy, porridge like texture. If you want to make it like a soup, add more water. 
 

Nutrition

Serving: 1cup | Calories: 213kcal | Carbohydrates: 35g | Protein: 9g | Fat: 6g | Cholesterol: 5mg | Fiber: 9g | Sugar: 6g