Vegetable Khichdi (or Masala Khichdi) recipe 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 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.
Speaking of moong dal, I used split moong dal with skin. You can use 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.
Jump to:
- What is Vegetable Khichdi?
- 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
- Frequently Asked Questions
- More Instant Pot Indian Rice Recipes
- Instant Pot Vegetable Khichdi (Mix Vegetable Lentil Rice)
- Variations and Substitutes
What is Vegetable Khichdi?
Vegetable Khichdi is a one-pot dish that combines rice, lentils, and a variety of vegetables with a tempering (tadka) of ghee and spices, as the name suggests. From crunchy carrots to refreshing peas, cauliflower, and more, you can use a plethora of veggies to make the recipe delicious and nutrient-rich.
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 can also be used.
- Mixed vegetables: I used onions, carrots, green peas, green beans, cauliflower, and spinach.
- Ginger: For the best flavor, use freshly minced ginger. You can also use homemade ginger paste if that's what you have in hand.
- Ghee: Khichdi tastes best with homemade ghee. However, if you are a vegan, replace it with cooking oil.
- Dry Spices: I used cumin seeds, turmeric powder, red chili powder, and coriander powder.
How to make Vegetable Khichdi in Instant Pot
Press SAUTE on Instant Pot. Heat 1 tablespoon ghee, and add in ½ teaspoon cumin (jeera) seeds, 1 teaspoon grated ginger, and 2 green chilies (chopped). 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 2 cups chopped mixed vegetables (carrot, green peas, beans, cauliflower) and 1 cup chopped spinach. Cook for a minute.
Next, add the ½ cup rinsed split green moong dal, ½ cup rinsed sona masoori rice, spices like ½ teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon coriander powder, 3 cups 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 2 tablespoons 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 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 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. 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.
- Consistency: Add an extra ½ to 1 cup of water for a more soupy khichdi-like consistency.
- Spices: If you cooking for older 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 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
- 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 older people or infants/toddlers, adjust spices and vegetables accordingly.
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.