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Instant Pot Khichdi Recipe

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Instant Pot Khichdi is a comforting, nutritious one-pot meal made with basmati rice and split yellow lentils. Cooked under pressure with aromatic spices like cumin and asafoetida, this classic Indian dish is easy to prepare, flavorful, and perfect for a wholesome lunch or dinner. Served with a dollop of ghee and fresh cilantro, it pairs well with papad and pickle for a satisfying meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1/2 cup Basmati Rice (washed, 125 grams)
  • 1/2 cup Split Yellow Lentils (Moong Dal) (washed, 125 grams)
  • 4 cups Water
  • 1 teaspoon Salt (adjust to taste)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)

For Tempering

  • 1 tablespoon Ghee (plus more for topping, or oil for vegan option)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/8 teaspoon Asafoetida (Hing) (optional, skip for gluten-free)

For Garnishing

  • Cilantro leaves (chopped)

Instructions

  1. Rinse the Rice and Lentils: Add basmati rice and moong dal to a bowl and rinse them multiple times under running water until the water runs clear, removing excess starch and impurities.
  2. Prepare the Instant Pot: Turn the Instant Pot on to sauté mode and add ghee. Once melted and hot, add cumin seeds and asafoetida. Sauté briefly until the cumin seeds start to sizzle and release their aroma.
  3. Add Ingredients to the Pot: Add the rinsed rice and lentils into the pot along with 4 cups of water. Stir in salt and turmeric powder evenly into the mixture.
  4. Pressure Cook: Close the lid of the Instant Pot and set the steam release handle to the sealing position. Switch the Instant Pot to manual or pressure cook mode on high pressure and set the timer for 6 minutes.
  5. Natural Pressure Release: Once the cooking cycle completes and the Instant Pot beeps, allow the pressure to release naturally without quickly venting it. This usually takes about 10-15 minutes.
  6. Serve the Khichdi: Open the lid carefully. Give the khichdi a gentle stir and serve it hot, topped with an extra dollop of ghee and garnished with chopped cilantro. It pairs wonderfully with a side of papad and pickle.
  7. Alternative Stove Top Method: If using a stove top pressure cooker, follow the same initial steps for sautéing and adding ingredients. Cook with the lid on and 3-4 whistles on medium flame, then allow natural pressure release before serving.

Notes

  • For a vegan option, replace ghee with cooking oil of your choice.
  • Asafoetida is optional but adds a unique flavor; omit for gluten-free diets.
  • Adjust salt to taste depending on dietary restrictions.
  • Natural pressure release is important to avoid splattering and get the best texture.
  • To make the khichdi more hearty, you can add vegetables like peas, carrots, or potatoes before cooking.
  • Serve with a side of papad or pickle to enhance the flavor.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/instant-pot-khichdi-recipe/