This Instant Pot Khichdi paired with a simple Gujarti kadhi recipe is the ultimate comfort meal for so many Indian families. The best part is that it is also so quick to make. Khichdi is a is lightly spiced rice and lentil dish served with kadhi which is a yogurt and chickpea flour soup.
Khichdi is known as a classic comfort meal in India. It is usually prepared right away when someone is feeling under the weather. It is also one of the first foods given to a babies in India. The basic recipe is just rice and lentils. It is thought to be a very light and yet nourishing dish. Making this recipe in the Instant Pot pressure cooker has made my life so much easier!
What is Khichdi Made Of?
- Rice - I prefer the long grained, fragrant Basmati rice for khichdi, if you like short grain rice try Sona Masoori
- Lentils - Tuvar dal or moong dal are the most common lentils used for khichdi
- Veggies - Potatoes, onions, green chili peppers help to subtly enhance the simple flavors of this dish
- Garlic - freshly minced
- Ginger - freshly grated
- Fresh Curry Leaves
- Cumin seeds - the whole seeds provide great flavor when lightly sautéed (tempered) in oil
- Ghee - can also be substituted with butter or olive oil
- Asafoetida - also known as hing, is a fragrant spice common in Indian kitchens, is added to aid in digestion (can be omitted if not available)
- Turmeric - optional, but helps to give the khichdi a beautiful golden yellow hue. But is also know for its health benefits
How to make Khichdi in the Instant Pot?
- Combine rice and dal (lentils) in a bowl, rinse 3-4 times to wash all off the starches. Submerge the rice and dal in water for a few minutes while you prep the remaining ingredients
- Set Instant Pot to Saute - high. Add oil, after about a 1 minute the oil should be warming. Next add the cumin seeds. Let the seeds fry for a minute.
- Add in the asafoetida, curry leaves and the sliced onions.
- Add the potatoes, garlic, ginger, turmeric, salt and stir.
- Drain the water from the rice and dal. Add the rice and lentil mixture to the Instant Pot. Add the water and the butter or ghee and stir
- Set to Pressure Cook - 8 minutes- high pressure - keep warm on.
- Wait at least 10 minutes for Natural Pressure Release, then release the remaining pressure. Enjoy warm!
Khichdi is Best Paired With Kadhi
Kadhi is a yogurt and chickpea flour based soup that is paired with khichdi. Kadhi is made by whisking together yogurt, chickpea flour (or besan) and water together over a low flame. The only seasoning you need is salt, sugar and turmeric. For extra flavor, kadhi is seasoned with a tempered oil (or vaghar). Oil or ghee is heated and then seasoned with cumin seeds, mustard seeds, curry leaves, asafoetida and dried red chili pepper.
Variations for Instant Pot Khichdi Kadhi
- Masala Khichdi - You can turn this simple khichdi into a masala khichdi by simply adding 1 tablespoon of garam masala before setting the Instant Pot.
- Veggie Khichdi - make this dish even heartier by adding extra vegetables like tomatoes, bell peppers, eggplant, etc.
- Add extra flavor to this simple dish by pairing with Spicy Mango Pickle (Achar) or a Cilantro Coconut Chutney
You might also be interested in other traditional Indian recipes like: Instant Pot Gujarati Dal, Instant Pot Spinach Khichdi, Instant Pot Dudhi Chana Dal (Bottle Gourd and Lentil Curry)
📖 Recipe
Instant Pot Khichdi and Gujarati Kadhi
Equipment
- 1 Instant Pot
Ingredients
Instant Pot Khichdi
- 1 cup basmati rice
- 1 cup toor dal any dry lentils can be used, I use toor dal
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 1 pinch asafoetida
- 6-10 curry leaves
- 1 onion sliced
- 1 potato diced
- ½ teaspoon garlic minced
- ½ teaspoon ginger grated
- ½ teaspoon ground turmeric
- 2 teaspoons salt
- 3 cups water
- 2 tablespoons butter or ghee
Kadhi
- 1 cup yogurt
- 3 cups water
- 2 tablespoons chickpea flour besan
- 2 teaspoons salt
- 2 teaspoons sugar
- ½ tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 dry red chili pepper
- 1 pinch asafoetida
- 6-10 curry leaves
Instructions
Instant Pot Khichdi
- Combine rice and dal (lentils) in a bowl, rinse 3-4 times to wash all off the starches. Let the rice and dal sit submerged in water while you prep the rest of the ingredients.
- Set Instant Pot to Saute - high. Add oil, after about a 1 minute the oil should be warming. Now add the cumin seeds. Let the seeds fry, they will get darker as they cook.
- Add in the asafoetida, curry leaves and the sliced onions. The asafoetida and curry leaves will sizzle as soon as they hit the oil, so stand back when dropping them in. Let the onions cook for about 1-2 minutes to soften.
- Add the potatoes, garlic, ginger, turmeric, salt and stir.
- Drain the water from the rice and dal. Add the mixture to the Instant Pot. Add the water and the butter or ghee and stir
- Close the Instant Pot and check the pressure valve is sealed.Set to Pressure Cook - 8 minutes- high pressure - keep warm on.
- Wait at least 10 minutes for Natural Pressure Release, then release the remaining pressure.
- Serve warm with kadhi (see recipe below).
Gujarati Kadhi
- Mix together water, yogurt, chickpea flour in a small saucepan.Set heat to medium and stir to combine.
- Add in salt, sugar and turmeric. Once everything is combined and the salt and sugar are to your liking, remove from heat and set aside.
- Heat oil in a separate small saucepan. Add cumin seeds and mustard seeds. Let them crackle but not burn.
- Next add the dry red chile and let it cook for about 1 minute. Add the asafoetida, it will splatter for a few seconds. Add the curry leaves carefully, they will splatter as it hits the hot oil. Allow for the spices to cook for another minute and remove from heat.
- Add the tempered oil to the kadhi mixture that you had set aside, stir. Stir before serving, to better incorporate the tempered oil.
- Serve over warm khichdi.
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