Easy Indian Khichdi Recipe

When you are sick or sad or just want a quick easy one pot meal, khichdi always comes to rescue. It’s a classic dish and is comfort food for Indian people.

Course Main Course

Cuisine Indian

Keyword Khchdi, Lentils, Rice

Prep Time 10

Cook Time 30

Total Time 40

Servings Serves

Calories 227kcal

Equipment

Stovetop pressure cooker or Instant Pot

Ingredients

½ cup Moong dal (split and husked mung lentils)
½ cup Rice
1 glass Water
2 tsp Ghee
1 tsp Cumin seeds
1 pinch asafoetida (hing)
1-2 pcs Green chilies
1 tsp Ginger garlic paste
¼ cup Onions (chopped)
½ cup Potatoes (chopped)
¼ cup Peas
¼ cup Carrots
½ cup Tomatoes (roughly chopped)
1 tsp Turmeric powder
2 tsp Red chili powder
2 tsp Coriander powder
1 tsp Cumin powder
1 pinch Salt
4 cups Water
1 pinch Coriander (chopped)

Instructions

How to Make Khichdi in a Stovetop Pressure Cooker

To start with the khichdi, start by soaking the rice and lentils together for about half to an hour. Once done, drain the water and keep aside.
For the khichdi, take a pressure cooker and add ghee. Next, add cumin seeds, hing, green chilies, and ginger garlic paste. Saute.
And the chopped veggies next. Saute for about a minute.
Next, add the spices and salt and saute for 1-2 minutes.
Add the soaked rice and lentils. Mix.
Add water and give it a good mix.
Close the lid of the pressure cooker and cook the khichdi for 6-7 whistles or until the rice and the lentils look completely mashed.
Garnish with coriander leaves and serve hot with some cruncy fries or papadums.

How to Make Khichdi in a Saucepan

Follow steps 1 to 6.
Bring the mixture to a boil, then check regularly stirring to prevent sticking. Cook for 25 to 30 minutes until rice and lentils are softened and the mixture is the desired consistency.

How to Make Khichdi in the Instant Pot

Soak the lentils and rice in water for 15 minutes. Drain and set aside.
Turn the Instant Pot to saute mode. Add the ghee, cumin seeds, asafoetida, green chilies, and ginger-garlic paste and saute for 2 minutes until the cumin seeds begin to pop.
Add in the onions, potatoes, tomatoes, and carrots and saute for another 2 minutes.
To the pot, add the 4 cups water and deglaze the bottom removing any cooked-on bits of food.
Next, add the rice, lentils, peas, turmeric, red chili powder, coriander, cumin, and salt. Stir to combine.
Place the lid on the Instant Pot and set to seal. Cook on high pressure for 12 minutes. Once the cooking cycle has ended, allow the pressure to naturally release for 20 minutes before opening and serving hot.

Notes

You can add any veggies of your choice to khichdi.
The consistency of the khichdi can be adjusted as per your choice. If you like it to be flowy, you can add water and heat it up a bit before serving.

Nutrition