Vegetable Khichdi (or Masala Khichdi) recipe is one-pot ultimate comfort food prepared with rice, moong dal/lentils, mixed veggies, and some basic Indian spices in Instant Pot Pressure Cooker or Stovetop.
Speaking of moong dal, I have used split moong dal with skin. You can use without moong dal without skin or use toor dal (split pigeon peas).
In most recipes, you will find khichdi is prepared with 1 part dal (lentils) and two parts rice. However, I usually like to increase the dal (lentils) and make the ratio 1:1. That way, we can get more protein in our meals.
I have used carrots, green peas, beans, cauliflower, onions, and tomato in this vegetable khichdi. You can use any other vegetables of your choice.
Usually, ghee is preferred for making khichdi, but vegans can replace it with any vegetable oil, and still, it tastes good. Alternately you can use a mix of oil and ghee too.
Jump to:
- This Instant Pot Moong Dal Khichdi with Vegetables
- Masala Khichdi Ingredients
- How to make Vegetable Khichdi in Instant Pot
- Stovetop Pressure Cooker Method
- How to serve the Vegetable Khichdi
- Storage Suggestions
- Variations and Substitutes for Vegetable Khichdi
- Frequently Asked Questions
- More Instant Pot Rice Recipes
- More Khichdi Recipes
- Instant Pot Vegetable Khichdi (Mix Vegetable Lentil Rice)
- Variations and Substitutes
This Instant Pot Moong Dal Khichdi with Vegetables
- Is a healthy, nutritious, one-pot meal
- Its easy.
- Gets done in under 30 minutes
- Packed with protein
- Perfect weeknight meal
- Easy to digest, which makes it a great meal for babies and the elderly
- Vegan, Vegetarian and gluten-free
Masala Khichdi Ingredients
- White rice: I used sona masoori rice in this recipe. You may also use long-grain Basmati rice.
- Split green moong dal: I used split green moong dal with husk (skin) in this recipe. I did not soak the dal. Split yellow moong also can be used.
- Mixed vegetables: I used onions, carrots, green peas, green beans, cauliflower, and spinach.
- Cumin seeds: cumin seeds are a must in any Indian dal tempering, so do not skip them.
- Ginger: Use freshly minced ginger for the best flavor. You can also use store-bought ginger paste if that's what you have in hand.
- Green chilies: I have used 2 Thai green chilies. However, you can skip it if you want to reduce the heat.
- Ghee: Khichdi tastes best with ghee. However, if you are a vegan, replace it with cooking oil.
- Dry Spices: I have used turmeric powder, red chili powder, and coriander powder. You can increase or decrease the spices according to your choice.
- Coriander leaves: for garnish.
How to make Vegetable Khichdi in Instant Pot
Press SAUTE on Instant Pot. Heat ghee, add in the cumin (jeera) seeds, ginger, and green chilies. Saute for a few seconds. Note: Tastes better with ghee.
Add the chopped onions. Saute till onions turn light brown.
Then add mixed vegetables and spinach. Cook for a minute.
Next, add the rinsed dal, rice, spices like red chili powder, turmeric powder, coriander powder, water, and salt. Mix everything together.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes.
When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
Open the lid, garnish with coriander leaves and mix the khichdi well.
Note: If the khichdi is not mushy or too dry, select saute mode, add ½ cup of water, and cook for another minute.
Vegetable Khichdi recipe or mix vegetable lentil rice is ready, serve with yogurt, raita, or kadhi.
Stovetop Pressure Cooker Method
- Follow the same steps, close the lid, place a whistle, and cook for 3-4 whistles on medium flame. All other steps remain the same.
How to serve the Vegetable Khichdi
Serve green moong dal khichdi with yogurt. I prefer eating with kadhi. Also, some pickle and papad on the side too!
You can also serve it with Chaas and kachumber salad.
Storage Suggestions
- Refrigerator: Masala Khichri tastes best when served fresh and steaming hot. But if you have leftovers, you can store them in the refrigerator in an airtight container for up to 2-3 days.
- Freezer: Vegetable Khichdi freezes well. Store them in freezer-safe zip locks or containers for up to 3 months.
- Reheat: For reheating, add a few tablespoons of water and heat in the microwave or stovetop pot.
Variations and Substitutes for Vegetable Khichdi
- Lentils: I have used Split moong dal with husk (skin). You may use split yellow moong dal or use toor dal (split pigeon peas). Just make sure you are using ½ cup.
- Other vegetables: To make it extra nutritious, you can other vegetables like brinjal (eggplant), broccoli, sweet potato, cabbage, pumpkin, and potato. Frozen mixed vegetables also work well in this recipe.
- Other Grains: Substitute white rice with quinoa or millets, same pressure cooking time, i.e., 8 Minutes on High Pressure.
- Brown Rice: If you use brown rice, increase the pressure cook time to 20-22 minutes.
- Water Ratio: The water ratio used in this recipe is three times the quantity of rice and lentils used together. This helps to make a soft, porridge-like consistency for the final dish.
- Vegan: To make this vegetable masala khichdi recipe vegan, simply substitute ghee with vegetable cooking oil.
- Consistency: Add an extra ½ to 1 cup of water for a more soupy khichdi-like consistency.
- Spices: If you cooking for elderly people or infants/toddlers, adjust spices and vegetables accordingly.
Frequently Asked Questions
To make vegan masala khichdi, you can replace ghee with any cooking oil and serve with vegan yogurt.
Yes. Traditionally khichdi is prepared with just moong dal, but you can replace it with toor dal, chana dal, masoor dal, or use a combination of any lentils.
Yes, if you use brown basamti rice, increase the pressure cook time to 20-22 minutes.
More Instant Pot Rice Recipes
More Khichdi Recipes
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Instant Pot Vegetable Khichdi (Mix Vegetable Lentil Rice)
Ingredients
Measuring cup used 1 cup = 250 ml
- ½ cup white rice short rice grain preferable
- ½ cup split green moong dal (split yellow moong also can be used)
- 2 cups mixed vegetables chopped (carrot, green peas, beans, cauliflower)
- 1 cup spinach (palak) chopped
- 1 medium onion chopped
- ½ teaspoon cumin seeds (jeera)
- 2 green chilies
- 1 teaspoon ginger
- 1 tablespoon ghee
- salt to taste
- 3 cups water + ½ cup extra to adjust consistency
- 2 tablespoons coriander leaves
Dry Spices
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon turmeric Powder
Instructions
Instant Pot Method
- Press SAUTE mode on Instant Pot. Add ghee or oil to the POT. Note: Tastes better with Ghee.
- Once the pot is hot, add in the cumin (jeera), ginger, green chilies. Saute for 20 secs.
- Add the chopped onions. Saute till onions turn light brown in color.
- Then add mixed vegetables, spinach, cook for a minute.
- Next, add the washed dal, rice, red chili powder, turmeric powder, coriander powder, water, salt. Mix well.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
- Once the pot beeps, Wait for NATURAL PRESSURE RELEASE (NPR).
- Once the pressure has released, open the lid, add cilantro and mix khichdi well.Note: If rice is not mushy or too dry, select saute mode, add ½ cup of water, and cook for another minute.
- Vegetable Khichdi recipe or Mix Vegetable Lentil Rice is ready, serve with yogurt, raita, or kadhi.
Indian Pressure Cooker Method
- Follow the same steps and close the lid place a whistle and cook for 3-4 whistle on medium flame. All other steps remain the same.
Video
Notes
Variations and Substitutes
- Lentils: I have used Split moong dal with husk (skin). You may use split yellow moong dal or use toor dal (split pigeon peas). Just make sure you are using ½ cup.
- Other vegetables: To make it extra nutritious, you can other vegetables like brinjal (eggplant), broccoli, sweet potato, cabbage, pumpkin, and potato. Frozen mixed vegetables also work well in this recipe.
- Other Grains: Substitute white rice with quinoa or millets, same pressure cooking time, i.e., 8 Minutes on High Pressure.
- Brown Rice: If you use brown rice, increase the pressure cook time to 20-22 minutes.
- Water Ratio: The water ratio used in this recipe is three times the quantity of rice and lentils used together. This helps to make a soft, porridge-like consistency for the final dish.
- Vegan: To make this vegetable masala khichdi recipe vegan, simply substitute ghee with vegetable cooking oil.
- Consistency: Add an extra ½ to 1 cup of water for a more khichdi-like consistency.
- Spices: If you cooking for elderly people or infants/toddlers, adjust spices and vegetables accordingly.
Homerenovates says
SOrry I am still confused! Is it pressure cook setting or the rice setting if you make the dish with brown rice?
bhavana says
you will have to use pressure cook setting for brown rice.I personally havnt tried making khichdi with brown rice.This recipe is with white rice and 8 minutes of pressure cooking on High Pressure is sufficient.Brown Rice normally takes 22 minutes of pressure cooking where i guess all the vegetables will be mushy.Let me know if you already got a chance to make this would love to hear your review.
Pushpa Joshi says
I like this recipe because this is how my mother trained 75 years ago. And when you have surprise guests as they are common in india this works as a Zapata khana. Papad and pickle completes the meal. Thanks.
Pushpa joshi
bhavana says
Agree to all your points Pushpa ? Papad & pickle just adds so much more fun to our taste buds ? Thanks for commenting, have a great day ?