Vegetable Khichdi (or Masala Khichdi) is a one-pot ultimate comfort food prepared with rice, moong dal/lentils, mixed veggies, and some basic Indian spices in an Instant Pot pressure cooker or on the stovetop.
Khichdi is one of the most popular one-pot meals, perfect for lazy days and evenings. It can be made in a variety of ways, like bajra khichdi, palak khichdi, dalia khichdi, and quinoa khichdi.
However, my personal favorite is a hearty bowl of Vegetable Masala Khichdi. It's a comforting combination of rice, lentils, seasonal vegetables, ghee, and Indian spices. You can pair it up with a special bowl of raita or plain yogurt to enhance the flavors.
In most khichdi recipes, the usual ratio is 1 part dal (lentils) to 2 parts rice. However, I prefer using a 1:1 ratio of dal and rice to increase the protein content and make the meal more nutritious and satisfying.
How to Make Vegetable Masala Khichdi in Instant Pot
Press SAUTE on Instant Pot. Heat 2 tablespoons homemade ghee, and add ½ teaspoon cumin (jeera) seeds, 1 bay leaf, 2 cloves, and ½ inch cinnamon stick. Saute for a few seconds. Note: It tastes better with ghee.
Add 1 medium onion (finely chopped). Saute till onions turn light brown.
Then add 1 tablespoon of minced ginger and garlic, 1 green chili (sliced), and saute for a few seconds. Next, add 1 medium tomato (finely chopped), saute till it turns soft.
Add 2 cups chopped mixed vegetables (carrot, green peas, beans, cauliflower). Cook for a minute. Next, add spices like ½ teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon garam masala, and salt to taste.
Add the ½ cup rinsed split yellow moong dal, ½ cup rinsed basmati rice, and 3 cups water. 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.
Stovetop Pressure Cooker Method
Follow the same steps as the Instant Pot: close the lid, place a whistle, and cook for 2-3 whistles on medium flame. All other steps remain the same.
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, 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.
Squeeze juice of half a lime and garnish with 2 tablespoons coriander leaves, and mix the khichdi well.
Vegetable Khichdi recipe is ready; serve with yogurt, raita, or kadhi.
How to Serve the Vegetable Khichdi
Serve masala moong dal khichdi with homemade yogurt. I prefer eating it with gujarati kadhi. Also, some pickle and papad on the side too!
You can also serve it with masala 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
- Lentils: I used split yellow moong dal. You may use split green moong dal with husk (skin) or use toor dal (split pigeon peas). Just make sure you are using ½ cup.
- Other vegetables: To make it extra nutritious, you can use other vegetables like brinjal (eggplant), broccoli, sweet potato, cabbage, pumpkin, and potato. Frozen mixed vegetables also work well in this recipe.
- Other Grains: You can substitute white rice with quinoa or millets and use the same pressure-cooking time: 8 minutes on High Pressure.
- Brown Rice: If you use brown rice, increase the pressure cook time to 20-22 minutes. Here is the detailed recipe to cook brown basmati rice.
- 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.
- Spices: If you are cooking for older people or infants/toddlers, adjust spices and vegetables accordingly.
- Extra Protein: You can also add peanuts or edamame for added protein.
Frequently Asked Questions
To make vegan masala khichdi, you can replace ghee with any cooking oil and serve it 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 basmati rice, increase the pressure cook time to 20-22 minutes.
More Instant Pot Indian Rice Recipes
Instant Pot Vegetable Khichdi (Mix Vegetable Lentil Rice)
Ingredients
- 2 tablespoons ghee (or oil)
- 1 bay leaf
- 2 cloves
- ½ inch cinnamon
- ½ teaspoon cumin seeds
- 1 medium onion finely chopped
- 1 tablespoon ginger and garlic minced
- 1 green chili sliced
- 1 medium tomato finely chopped
- 2 cups mixed veggies (green peas, carrot, green beans, cauliflower)
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- salt
- ½ cup basmati rice (you can also use sona masuri)
- ½ cup split yellow moong dal (you can also use split green moong dal)
- 3 cups water (½ cup extra to adjust consistency)
- 1 tablespoon lime juice
- 2 tablespoons coriander leaves
Instructions
Instant Pot Method
- Press SAUTE on Instant Pot. Heat homemade ghee, add cumin (jeera) seeds, bay leaf, cloves, and cinnamon stick. Saute for a few seconds. Note: It tastes best with ghee.
- Then add minced ginger and garlic, green chili (sliced), and saute for a few seconds. Next, add tomato (finely chopped), saute till it turns soft.
- Add chopped mixed vegetables (carrot, green peas, beans, cauliflower). Cook for a minute. Next, add spices like red chili powder, turmeric powder, coriander powder, garam masala, and salt to taste.
- Add rinsed split yellow moong dal, basmati rice, and 3 cups water. 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 lidOpen the lid, 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.
- Squeeze juice of half a lime and garnish with coriander leaves, and mix the khichdi well.
- Vegetable Khichdi recipe is ready; serve with yogurt, raita, or kadhi.
Stovetop Pressure Cooker Method
- Follow the same steps as the Instant Pot: close the lid, place a whistle, and cook for 2-3 whistles on medium flame. All other steps remain the same.
Notes
Variations and Substitutes
- Lentils: I used split yellow moong dal. You may use split green moong dal with husk (skin) or use toor dal (split pigeon peas). Just make sure you are using ½ cup.
- Other vegetables: To make it extra nutritious, you can use other vegetables like brinjal (eggplant), broccoli, sweet potato, cabbage, pumpkin, and potato. Frozen mixed vegetables also work well in this recipe.
- Other Grains: You can substitute white rice with quinoa or millets and use the same pressure-cooking time: 8 minutes on High Pressure.
- Brown Rice: If you use brown rice, increase the pressure cook time to 20-22 minutes. Here is the detailed recipe to cook brown basmati rice.
- 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.
- Spices: If you are cooking for older people or infants/toddlers, adjust spices and vegetables accordingly.
- Extra Protein: You can also add peanuts or edamame for added protein.
Nutrition
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Pushpa Joshi
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
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 ?
Homerenovates
SOrry I am still confused! Is it pressure cook setting or the rice setting if you make the dish with brown rice?
bhavana
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.