Instant Pot Vegetable Khichdi (Mix Vegetable Lentil Rice)
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.
Servings 3
Calories 434kcal
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
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
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
Calories: 434kcal | Carbohydrates: 70g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 141mg | Potassium: 488mg | Fiber: 11g | Sugar: 4g | Vitamin A: 6697IU | Vitamin C: 25mg | Calcium: 83mg | Iron: 3mg