Instant Pot Khichdi
Learn how to make Masala Khichdi using an Instant Pot with the help of short video and detailed step by step directions. This nutritious one-pot dish is a combination of rice and lentils, vegetables and some powerful spices.
Servings: 4 People
Calories: 243kcal
Equipment
Ingredients
- 2 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 1 medium-size red or white onion chopped
- 1 teaspoon grated ginger
- 2 green chilies chopped (optional)
- 1 large tomato chopped
- ¼ cup frozen peas
- ¼ cup frozen corn
- 2 carrots chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon garam Masala powder
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- Salt to taste
- Asafoetida optional
- 1 cup rice sona masoori rice or jasmine rice
- ½ cup masoor dal Split Red Lentil
- 4 cups water add 1 more if like a porridge consistency
Instructions
- Add oil to inner pot in Instant Pot and press the saute setting.2 tbsp coconut oil
- As the oil heats up, add cumin seeds.1 tsp cumin seeds
- Follow up by adding onions, grated ginger, and green chilies. Stir constantly for a minute.1 medium-size red or white onion chopped, 1 tsp grated ginger, 2 green chilies chopped (optional)
- Add tomatoes and continue to stir for at least a minute.1 large tomato chopped
- Add all the spices and stir continuously for 1-2 minutes.¼ tsp turmeric powder, ½ tsp garam Masala powder, ½ tsp coriander powder, ½ tsp red chili powder
- Now add all veggies and salt and continue to mix them well to get an even coat of spices on the veggies.¼ cup frozen peas, ¼ cup frozen corn, 2 carrots chopped
- Add rinsed rice, lentils, and water. Give it a good stir one last time.1 cup rice, ½ cup masoor dal, 4 cups water
- Close the lid of the instant pot and turn the steam release handle to the sealing position. Select the pressure cooking option and set the time for 7 minutes.
- When time is up open the lid using natural release.
- Instant Pot Masala Khichdi is ready! Mix and serve hot with your favorite chips or Indian pickles!
Video
Notes
- The best and authentic khichdi recipe calls a mushy and soft texture, served hot. But it comes down to your preference.
- Using Jasmine rice helps in getting the consistency of khichdi.
- If you are not using an Instant Pot, be sure to separate the boiled veggies from the water before you mix them.
Nutrition
Calories: 243kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg