Moong Dal Khichdi - Instant Pot & Stovetop

5 from 3 votes

Moong Dal Khichadi or Khichari is healthy Indian comfort meal made using yellow lentils, rice, and tempered in ghee with cumin seeds

Course Main Course

Cuisine North Indian

Keyword instant pot khichdi, kitchari, moong dal khichdi

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 247kcal

Rinse basmati rice and moong dal a few times under the water until it runs clear.

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, ginger (optional), and asafoetida. Saute for a few secs.
If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent.
Next, add the rinsed moong dal, rice, turmeric powder, salt, and water. Mix well.
Close the Instant Pot with the 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 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.

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.

Take a pressure cooker, add rinsed moong dal, rice, 4 cups of water, turmeric powder, and salt. Mix well. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
Once the pressure has been released, open the lid and stir the mixture well. The rice and dal mixture should be soft and mushy.
Heat the ghee (or oil) in a heavy-bottomed pot over medium heat. Add the bay leaf and cumin seeds and let the cumin sizzle.
Next, add the green chili, ginger (optional), and asafetida. Saute for another 30 seconds until fragrant.
If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent.
Add cooked moong dal-rice mixture, and salt if needed. Mix well. Simmer for 1-2 minutes to allow the flavors to blend. Note: If the khichri is thick, then add ½ cup of hot water and adjust the consistency.
Moong Dal Khichdi Recipe is ready, serve it hot with yogurt, raita, or kadhi.

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Water Ratio: The water ratio used in this recipe is four times the quantity of rice and lentils used together. This helps to make a soft, porridge-like consistency for the final dish.
Rinse the moong dal: Make sure to rinse the dal thoroughly until the water runs clear to remove any dirt or impurities.
Use ghee: Cooking khichdi with ghee enhances its flavor and texture.
Adjust the consistency: If the moong dal khichdi is too thick, add some water to adjust the consistency to your liking.

Brown Rice: If you use brown basmati rice, increase the pressure cook time to 20-22 minutes.
Other Grains: Substitute white rice with quinoa or millets, same pressure cooking time, i.e., 8 Minutes on High Pressure.
Add vegetables: To make it extra nutritious, you can add vegetables like onion, tomato, carrot, beans, peas, potato, broccoli, cauliflower, pumpkin, or spinach.
Vegan: To make vegan khichdi, substitute ghee with any neutral cooking oil.
Peanuts: You may also add peanuts to the khichdi for a nutty flavor and added plant-based protein.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.