Instant Pot Khichdi - (Indian Lentils & Rice)

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Instant Pot Khichdi - Simplest recipe of Moong Dal Khichdi made with a handfull of ingredients and spices.

This instant pot khichdi recipe is perfect for quick dinners or lunches, it's also a great recipe for kids.

You can increase its nutrients by adding some chopped vegetables or even frozen pre cut ones before you pressure cook.

This recipe is quick and is perfect for beginners. It gets better! It is a one pot recipe.

This is possibly the first indian recipe, a beginner learns. Khichdi is the comfort food for all Indians.

There are as many ways to make khichdi as our population. Some have lots of ingredients and steps whereas some, like this one , are super easy peasy!

We have used Moong dal in this recipe but khichdi can be made with other dals also.I will go into a little bit of that in detail in the ingredients section.This Khicadi can also be made in a traditional pressure cooker too.

I have a very selfish reason for writing this post. My dad has recently relocated to USA and he wanted me to write down the exact steps to make a Fuss free instant pot khichdi. So this post is for him!

What is Khichdi

Khichdi was initially made from the british work Kedgerree.Though its nothing like that anymore.

In it's most basic form, it's rice and lentils cooked with some spices. It has a porridge like consistency and texture.

It's a food, indians eat when they feel nostalgic, when they feel sick..When they can't cook an elaborate meal.

When they are new to the kitchen.

When they are running short on time.

and if all that wasn't enough..it's one of the first foods given to babies.

So you understand how important it is to indian culture and cuisine.

Every part of india has thier version- In the south there is Pongal,Bisi Bela Bath and Sambhar Rice.In the north there is Moong chilka dal Khichdi, Bajre Ki Khichdi & Masala Khicdi.

Just want to emphasize that this is how I make a quick and fuss free khichdi.

There are days when I have more time and patience and that's when I make the fancier and more laborious versions of this khichadi.

One Pot Method of Making Khichdi in Instant pot

Though there are a zillion ways of making khichadi.I am concentrating on one pot- one shot method.

The tadka or the tempering is usually done in the end in most houses. But because this is a beginner recipe I will show you how to do the whole thing in ONE SHOT.

But if you like tadka on top of your piping hot khichdi, you can skip the tempering step and do it just before serving.

Ingredients for Moon Dal Khichdi

Moong Dal-This recipe is for Split Yellow Moong Dal. Outside of india they are known as Petite yellow lentils or Mung beans.

For this recipe,the moong dal, without the skin would work well. You can also use the split moon with the skin- moong chilka to make this khichdi.

Do note that the Mung dal used is not the whole green ones what are used to make sprouts. For this recipe to work, you need to get the split moong dal.

Rice - Use everyday Sona Masoori Rice for making this.You can also use brown rice or basmati rice.If you use brown rice, the time will change significantly.

Ghee- This is the magic ingredient that adds so much flavor!

Green Chillies- This is optional.

TOP TIP-- If you want the flavor of chilies but not the heat, poke a few holes in the chilli and add it to the tadka. Remove it when you add water.

Ginger & Garlic- Grate or pound or make a paste. OR Mince it. Also feel free to use a store bought paste.

Spices- Whole Cumin, Turmeric, Red Ground Chilli, Asafetida

Tomatoes- Ripe Red tomatoes. You can also use canned crushed tomatoes. In a pinch i have used about ¼ cup of tomato puree or 1 teaspoon of tomato paste also.

How to Make Instant Pot Khichdi

This is a very basic plain khichdi or kitchari or lentils and rice..however you want to call it..made in instant pot which , I hope will help others like my father to self sustain.

This is my shortcut way of making khichdi. I taught my husband to make this a few years back and now I am writing this post especially for my dad.

Step 1: Prep

Measure the Dal and Rice. Wash it under running water 2-3 times.

Chop the tomatoes , grate the ginger and garlic. And get your spice box out!

Step 2: Tempering

Heat the instant pot in the Saute Mode.Once it's hot, add ghee.

Make sure all the water in the instant pot has evaporated before you add ghee.Otherwise the water in the ghee will splutter.

Once it's hot, about 20-30 seconds.Add Cumin,Green Chilli, Asafoetida,Turmeric and Coriander powder and ginger and garlic.

Step 4: Optional Ingredients

This step is optional. Only if you have the time. Add Chopped onions to the pot and sauté for 2-3 minutes.

Add the tomatoes and sauté for 2-3 minutes. If the onions and tomatoes are starting to burn, add a splash of water. Your masala base is ready now.

If you want to make the khichdi more complete, you can throw in some veggies at this point.I usually add about 1-2 cups of frozen veggies to it.

Step 5: Pressure Cook

To the masala base, add water.Take a spatula and rub the bottom of the instant pot pan.Check the video to see how thats done.

Make sure you rub and dislodge any burnt bits from the pressure cooker.If you dont, this could result in a BURN signal.

Add the rice and dal. Give it a good mix.

Close the instant pot.Select PRESSURE COOK/MANUAL modern HIGH, for 15 minutes with the valve in sealed position.

The time may seem high but the khichdi should be soft and mashable.

Step 6: Open

After the 15 minutes cooking time is over, the instant pot will go into the LO mode. If you aren't in a hurry, you can let the steam escape naturally.

But if you are running for time, Let the steam release naturally for 1-3 minutes and then Quick release it.

Note on Quick release

When you quick release anything with liquid, there is a chance that some food comes out along with the food.

This could be very dangerous and also dirty.

To avoid that, follow the below method

• Wait for 1-3 minutes after the pressure cooking time is over.
• Use the spoon provided with the instant pot to quick release.
• Release the steam for 5 seconds, then move to sealing position again, Repeat this process till all the steam is out.Here is a more detailed post on instant pot hacks for you.

When you release the steam like this, the food doesnt come out of the vent.

Why Make Khichdi in a Pressure Cooker

Ah..My favourite topic! Why use instant pot when you can use the traditional methods.Here it goes

• Stove top method of cooking khichdi takes just way too long! It could take upwards for 1 hour!Thats just crazy! Plus you have to baby sit that all the time
• Traditional Pressure cooker- I use both methods.Sometimes I use the traditional cooker and sometimes the instant pot.When using instant pot, there are some obvious benefits.
• You can schedule the cooking
• Keep warm the khichdi for upwards of 8 hours!
• Its easier to wash
• it doesn't shout!

In an traditional indian house, the pressure cookers start wailing in tandem from 5 am.It's beyond intruuding. Especially when you are cooking on multiple pressure cookers.Or cooking beans or Chickpeas!

So using an instant pot is just better for my peace of mind!

Variations of khichari

Masala Khicdi - Add any veggies you like in this.A shortcut way would be to buy a pack of precept frozen veggies and just dump half a cup of them in the khichadi along with the tomatoes.

The veggies that go the best with khichadi are- peas, carrots,Gaurds like lauki, Zuchinni and capsicum.

Super Spicy Khichadi- Make the khichdi super spicy by adding green chillies to it.You can also add tamarind pulp to give it a different flavour.

Instant pot Khichdi for babies

To make this khichdi for babies, cook the khichdi for 18 minutes instead.

The result will be softer, mashier khichadi which will be perfect for babies on soft food.

Also! Skip the chillies and add oodles of ghee.

How to Serve instant pot khichdi

The standard way of eating khichi is with pickle, cucumber salad , papad and yogurt.

At home though, I serve it with these indian roast potatoes or Crispy Bhindi.

Leftovers and Storage

Khichdi can easily last upto a week in the refrigerator. Be sure to store it in a air tight container. Ideally non plastic. Turmeric from the khichdi can leech into the plastic and make it all yellow.

You can freeze extra khichdi in the freezer for a rainy day. During the covid lockdown, I used to make a big batch of khichdi and freeze it in a zip lock bag.

The best way to do this would be to freeze it flat.Once its frozen, you can stack it over other frozen food.This also makes it easy to thaw and reheat the food.It should last upto 2-3 months depending on your freezer.

How to Reheat Khichdi

Reheating khichdi can make it lumpy.So you have to make sure you add enough water while heating and break the clumps using a potato masher or a big spoon.

In the Microwave - Add about ¼ cup of water to the khichdi. Cover the microwaveable bowl/dish with cling film or any other microwave safe cover.

Microwave for 5-10 minutes depending on the quantity.Give it a mix before serving.

In a pan - Add ¼ cup of water to the pan and let it come to boil. Add the khichdi. Flatten it with a ladle. Lower the flame, cover the khichdi. Let it heat through slowly.

In the Instant Pot- This is my favourite way.Add ¼ cup water to the instant pot.Dump the khichdi in.Mash it a bit with a large ladel.Set it to "KEEP WARM" setting.You can keep it hot like this for 5-6 hours.

FAQs for making Khichdi

Can I use any other dal?

Yes.Absolutely.But the cooking time may not be similar.Though a Khichdi recipe is forgiving and it’s usually okay if its overcooked a little.Can I temper the Khichdi at the end?

Yes.You can skip the tempering in the beginning and do it separately in a small pan over the hob or in the microwave for a few seconds.Can I Add vegetables to the Instant Pot Khichdi?

Yes! the more the better! You can add peas, potatoes,beans,carrots,cauliflower.Is Khichadi Vegan?

You can replace the ghee with sesame oil or vegetable oil to make khichdi Vegan.Can I Quick Release the pressure cooked Khichdi?

You could release the pressure manually after the cooking time is over but because the dish is semi liquid, there is a chance of foaming and the food oozing out of the pressure valve.Thats the reason, its suggested that you let the pressure release naturally.

My Top Indian Instant Pot Recipes

I have compiled a list of recipes that i recommend.Espcially if you are foraying into indian recipes.

Instant Pot Pulao
Instant Pot Chana Dal
Instant Pot Dal Makhani
Instant Pot Toor Dal
Dhaba Style Dal Tadka
Instant Pot Spinach Dal
Instant Pot Rajma

Here is a complete list of indian instant pot recipes.

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