Tired, hungry or feeling under the weather, this easy instant pot khichdi is ready in just 20 minutes. Simple ingredients, zero fuss, and pure comfort in every bite. Sharing the ratio of the perfect Dal Khichadi you have ever enjoyed. Give it a try today!
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My Khichadi Story
If you grew up in India, Khichdi was basically the answer to everything? Sick? Khichadi. After travel comfort? Khichdi. Too tired to cook? Khichadi. My mom made it look so effortless, one pot, simple ingredients, and within 20 minutes the whole house smelled like comfort. I never fully appreciated it back then. But now, every time I come back from a long trip or just need something warm and simple after a exhausting day, I find myself making her khichdi. And honestly? I really appreciate it now.
Ingredient Notes
This is just a gist of the ingredients used, detailed proportions are available in the recipe card below.
- Rice - I have used Basmati but you can use any other long grain rice that cooks to a soft, slightly mushy porridge-like consistency.
- Dal - I mostly use split and hulled yellow moong dal because it's easier to digest and also cooks faster. However sometimes I do use toor or red masoor, however the khichadi doesn't remain light anymore with those dals.
- Ghee - I have observed khichadi without ghee doesn't taste as good, so don't skip on it. Use oil for a vegan alternative.
- Ginger aids digestion
- Turmeric is added for its anti-inflammatory properties
- Salt and Water ofcourse
- Optional ingredients - Sometimes I add asafetida, garam masala of my tadka and veggies such as carrots, peas, cauliflower, beans, spinach for a little twist. My family devours that too.
How to make Instant Pot Khichdi step by step instructions
Although my mom made khichadi in the stove top pressure cooked, I have replicated her recipe and adapted it to my Instant Pot
- Rinse rice and yellow mung dal, soak for at least 10 minutes. If you forget to soak then adjust the cooking time mentioned below.
- Set Instant Pot to Sauté mode.
- Add ghee (or oil) and heat Add cumin seeds and ginger, temper until fragrant.
- Add rice, mung dal, turmeric, salt, water, stir and seal the lid.
- Pressure cook on High for 6 minutes followed by a natural pressure release. If you haven't soaked the rice and dal, pressure cook for 10 minutes instead.
- Stir, adjust to preferred consistency by adding hot water if needed.
- Finish it off with a second tadka. If you want to reduce the amount of fat in the Khichadi, simply skip the first tadka and add the tadka just before serving.
- My mom's secret Tadka calls for the addition of garlic, red chili powder and garam masala in tge second time.
How to make Kitchari on stove top pressure cooker
If you don't have an Instant Pot, you can make the kitchari on the stove top. All the steps remain the same except that I pressure cook on high heat for upto 4-5 whistles.
Anvita's Top Tips & Ratio
- My Rice to Dal to Water ratio is 1:2:5 for a porridge like consistency. Ofcourse you can reduce or add more water depending on the consistency you like.
- Soaking the dal and rice always helps in faster cooking times and also eases digestion.
Pairing Suggestion
I personally like to stick to the Khichadi, papad, achaar and homemade yogurt combination. However you can also pair it with mango lassi, add some green chutney to it. I also sometimes pair it with Lauki ki sabzi.
Made it, tag us!
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Easy Instant Pot Khichdi Recipe in 20 mins.
Servings:
servingsCalories:
Equipment
Ingredients
For Khichdi
- 2 tablespoon Ghee / oil
- 1 teaspoon Cumin seeds
- 1 inch Ginger grated
- ½ teaspoon Turmeric
- ½ cup Basmati rice
- 1 cup Yellow mung
- 5 cups Water
- 2 teaspoon Salt to taste
- 2 tablespoon Ghee / oil for second tempering
Optional ingredients if you want to add
- 1.5 cup Diced veggies
- 1 teaspoon Garam masala
Instructions
- Rinse rice and yellow mung dal, soak for at least 10 minutes. If you forget to soak then adjust the cooking time mentioned below.
- Set Instant Pot to Sauté mode.
- Add ghee (or oil) and heat Add cumin seeds and ginger, temper until fragrant.
- Add rice, mung dal, turmeric, salt, water, stir and seal the lid.
- Pressure cook on High for 6 minutes followed by a natural pressure release. If you haven't soaked the rice and dal, pressure cook for 10 minutes instead.
- Stir, adjust to preferred consistency by adding hot water if needed.
- Finish it off with a second tadka. If you want to reduce the amount of fat in the Khichadi, simply skip the first tadka and add the tadka just before serving.
- My mom's secret Tadka calls for the addition of garlic, red chili powder and garam masala in tge second time.
Jennifer Baker says
I made the kitchari instant pot recipe. I was easy and tasty. I added Garam masala carrot and bell pepper.. I mixed in some coconut cream when it finished cooking and served it with some sauerkraut. Thank you. This recipe is a keeper. I will make again. Only thing to mention is this is a pretty large recipe. It makes a half pot of food. I feel this is more than 4 servings. But, this meal is so easy on the tummy and digestion and yummy, that I did eat two bowls. So I had quite a large serving. Thanks for the recipe..
Soniya Saluja says
HI Jennifer , so glad to hear that ! hope you try other recipes from our blog!
Ale says
What if I wanted to sub brown basmati rice? Would u need to change the cook time?
Soniya Saluja says
Yes the time will change. 15 mins and let the pressure release naturally after it's done
Amanjot Kaur says
Easy wonderful