Moong Dal Khichdi or Khichari recipe is a simple and healthy Indian comfort meal made using yellow lentils, rice, and tempered in ghee with cumin seeds in an Instant Pot pressure cooker or stovetop. Vegetarian, gluten-free, and can be prepared in under 30 minutes.
What is Khichdi (Khichari)?
Khichdi is a delicious one-pot dish from Indian cuisine made of rice and lentils. It is nutritious, wholesome, and easy to digest. Khichdi is also known by other names khichadi, Khichri, Khichri, or khichuri.
It is light on the tummy and easy to digest hence when someone is ill or recovering, doctors recommend khichdi to patients. In India, Plain moong dal khichdi is considered one of the first solid foods that babies eat.
Each home has its own version of khichdi in various regions of India. In South India, we make a similar dish made of rice and lentils, and it's called Ven Pongal. I also like making Vegetable Masala Khichdi which includes onion, tomatoes, carrots, cauliflower, and a few spices which are filling and wholesome.
Don't forget to check some healthy Khichdi recipes like Vegetable Khichdi, Bajra Khichdi, Palak Khichdi, Quinoa Khichdi, Pongal.
Today I am sharing how to make a Healthy Khichdi recipe in an Instant Pot and Stovetop Pressure Cooker.
Khichdi Ingredients
- Moong Dal: I have used split yellow moong dal in this recipe. I did not soak the dal before cooking as yellow lentils cook faster.
- Rice: I have used Basmati rice in this recipe. You may also use sona masoori rice.
- Ghee or Oil: Tastes best with ghee, but if you are a vegan replace it with cooking oil.
- Green chilies: I have used Thai green chilies for the heat.
- Whole spices: I have used cumin seeds, bay leaf in this recipe.
- Dry spices: I have used turmeric.
- Coriander leaves: for garnish.
How to Make Khichdi in Instant Pot
Press SAUTE on Instant Pot. Add ghee or oil to the POT. Note: Tastes better with ghee. Once the pot is hot add in the bay leaf, cumin (jeera) seeds, green chilies, and asafoetida. Saute for a few secs.
Next, add the rinsed moong dal, rice, turmeric powder, salt, and water. Mix well.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
Once the pot beeps, let the pressure release naturally.
Then, open the lid, add coriander leaves, and mix khichri well.
Note: If rice is not mushy or if it's too dry then select saute mode, add an additional ½ cup of water and cook for another minute.
Instant pot Moong Dal Khichdi Recipe (Indian Rice and Lentil Porridge) is ready, serve it hot with yogurt, raita, or kadhi.
Stovetop 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.
How to Serve the Moong Dal Khichdi
Serve yellow moong dal khichdi with a spoon of ghee on top or with yogurt on the side. I prefer eating with kadhi. Also some pickle and papad on the side too!
Variations
- The water ratio used in this recipe is 4 times the rice and lentils together. This helps to make a soft, porridge-like consistency for the final dish.
- If you are using brown rice, increase pressure cook time to 20-22 minutes.
- Substitute white rice with quinoa or millets, same pressure cooking time i.e., 8 Minutes High Pressure.
FAQs
To make vegan moong dal khichdi, you can replace ghee with any cooking oil.
Khichri tastes best when it is served fresh and steaming hot. But in case you have leftovers you can store them in the refrigerator for up to 2 days.
For reheating, add a few drops of water and heat in the microwave or pot.
Yes! to make it more healthy and wholesome you can add vegetables such as onion, tomato, broccoli, carrot, beans, peas, cauliflower, pumpkin, spinach.
Yes. Traditionally khichdi is prepared with just moong dal but you can replace it with toor dal, chana dal, or split green moong dal, or use a combination of two lentils.
Moong Dal Khichdi
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 2 tablespoons ghee
- 1 bay leaf
- 1 green chili optional
- 1 teaspoon cumin (jeera) seeds
- 1 pinch asafetida(hing) skip for gluten-free
- ½ cup split yellow moong dal
- ½ cup basmati rice rinsed
- ½ teaspoon turmeric
- salt adjust to taste
- 4 cups water
- 2 tablespoons coriander leaves chopped
Instructions
Instant Pot Method
- Press SAUTE on Instant Pot. Add ghee or oil to the POT. Note: Tastes better with Ghee. Once the pot is hot add in the bay leaf, cumin (jeera) seeds, green chilies, and asafoetida. Saute for few secs.
- Next, add the rinsed moong dal, rice, turmeric powder, salt, and water. Mix well.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
- Once the pot beeps, let the pressure release naturally.
- Then, open the lid, add cilantro and mix khichdi well.
- Note: If rice is not mushy or too dry then select saute mode and add an additional ½ cup of water and cook for another minute.
- Moong Dal Khichdi Recipe ( Indian Rice and Lentil Porridge) is ready, serve it hot with yogurt, raita, or kadhi.
Stovetop 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.
Notes
Variations
- The water ratio used in this recipe is 4 times the rice and lentils together. This helps to make a soft, porridge-like consistency for the final dish.
- If you are using brown rice, increase pressure cook time to 20-22 minutes.
- Substitute white rice with quinoa or millets, same pressure cooking time i.e., 8 Minutes High Pressure
Nutrition
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Anwesha says
Tried this recipe only yesterday in my Cuisinart electric pressure and the result was good! Thank you for taking the time out to post these amazing instant pot recipes. They are a lifesaver.
Bhavana Patil says
Yayyyy !!!!! That's amazing Anwesha. As I mentioned, I have personally not tried Cuisinart, so it is good to know that it works well on it as well 🙂🙂 I am glad, you are trying multiple recipes from the blog and that makes me super happy, keep posting your feedback.