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Instant Pot Khichdi is a comforting and easy dish made with basmati rice and yellow lentils. This plain khichdi version is a soothing meal often enjoyed when you’re under the weather with a cold or cough. It’s also a quick and nourishing option for busy weeknight dinners.
One reader commented:
★★★★★
“Love your recipe!! I enjoyed eating khichdi first time by following this recipe.”
– Richa
After having my baby boy, I started eating more khichdi. It’s one of the first solid meals I offered my son, and most babies seem to love khichdi. Additionally, it’s a super quick and easy recipe for busy (and tired) moms.
This type of khichdi is made with minimal ingredients, and I refer to this version of khichdi as Plain Khichdi – it’s a no-fuss recipe. If you’re looking for khichdi flavored with ginger and green chilies, try my Green Moong Dal Khichdi. Also, if you’re fasting, give my Sabudana Khichdi a try made with tapioca pearls.
What is Khichdi?
Khichdi is prepared with lentils, rice, and a few basic spices. For this plain khichdi recipe, I used moong dal, white basmati rice, and basic Indian spices. To make Moong Dal Khicidi, I highly recommend using butter or ghee. A little bit goes a long way.
There are many variations of khichdi, including using vegetables such as carrots, green peas, and green beans for a more satisfying meal.
Benefits of Khichdi
According to The Ayurvedic Institute, Kitchari is essential to the Ayurvedic way of life. It’s a complete food that’s nourishing and easy to digest. Kitchari is also excellent for detoxification and cell de-aging.
Growing up, my mom made khichdi when someone in the house was sick—lol. Back then, I’d find it so dull, like never again, but as an adult, I appreciate it and all its benefits. I enjoy it when I’m sick and as a quick weeknight meal.
Why You’ll Love This Recipe
- One pot meal made with simple ingredients
- Indian comfort food for cold or sick days
- Quick & easy weeknight meal
- Nourishing
- Vegan & gluten-free options available – See Notes in recipe card
Ingredients & Substitutions
- Basmati Rice: I love Tilda white basmati rice. It’s my favorite.
- Moong Dal: This is also known as split petite yellow lentils and is widely popular in India.
- Spices: Asafoetida (hing), Cumin Seeds, Turmeric Powder, Salt. For a gluten-free option, use gluten-free asafoetida (hing).
NOTE on Spices: For other variations on whole spices, add a cinnamon stick, two cloves, and one black cardamom for a slightly different flavor. - Butter: I love using butter over ghee in this recipe because I prefer its taste. For a vegan option, you may use vegan butter or oil.
- Water: You will need 4 cups of water to start with, and then you can add another 1 cup for a more runny consistency. I prefer a runny consistency.
*See the recipe card below for full information on ingredients and quantities.*
How To Make Instant Pot Khichdi
Step 1. Prep
Step 2. Make Khichdi
Nisha’s Tips
- Rice & lentils – Wash and rinse the rice and lentils well. Soak them for at least 30 minutes. Rinse them again and set them aside.
- Butter – Do not overcook the butter since it will burn.
- Runny Consistency – For a runny consistency, add a cup of water after the khichdi has cooked.
- For Spice – Add 1-3 slit green chilies after the cumin seeds. Alternatively, you may add red chili powder with the water.
Serving Suggestions
→ Plain Khichdi tastes best with a dollop of butter or ghee.
→ Additionally, pair this dish with plain yogurt, achaar (pickle), and papad. It’s truly the best!
→ You may also use red garlic or cilantro chutney – both taste amazing.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
This post has been updated from the recipe archives. It was first published on January 28, 2022.
Khichdi Recipe
EQUIPMENT
INGREDIENTS
- 1/2 cup moong dal, or split petite yellow lentils
- 1/2 cup basmati rice
- 1 tbsp butter, or ghee
- 1 tsp cumin seeds
- 1/4 tsp asafoetida, hing, or use gluten-free hing
- 1/2 tsp turmeric powder
- 1 tsp salt
- 4 cups water, for cooking
- 1 cup water, add after cooking for runny consistency, optional
INSTRUCTIONS
- Prep. Combine rice and lentils in a bowl. Wash well and rinse – do this about four times. Soak the rice and lentils in water for at least 30 minutes. Once done, rinse and drain. Set aside.
- Make Khichdi. Press SAUTE mode on the Instant Pot. Once hot, add one tablespoon of butter. Once it melts, add asafoetida (hing), cumin seeds, and turmeric powder. Saute for 30 seconds – do not cook this for long, or the butter will burn. Then, add rinsed rice and lentils. Stir and cook for about 1-2 minutes. This will toast up the rice and lentils. Add 4 cups of water, salt, and stir. Close the Instant Pot and cook on High Pressure for 8 minutes, allowing the khichdi to naturally release. Once the steam has been released, your khichdi is ready.Since I prefer my khichdi a little runny, I add a cup of water (cold is fine) and stir. Enjoy with a dollop of butter or ghee and achaar (pickle) on the side.
NOTES
- Vegan option – use oil or vegan butter.
- Gluten-free option – use gluten-free asafoetida.
- Rice & Lentils – Wash and rinse the rice and lentils well. Soak the rice and lentils for at least 30 minutes. Rinse the rice and lentils again and set them aside.
- Butter – Do not overcook the butter since it will burn.
- Runny Consistency – For a runny consistency, add a cup of water after the khichdi has cooked.
- For Spice – Add 1-3 slit green chilies after the cumin seeds. Alternatively, you may add red chili powder with the water.
Loved it! So quick and easy 🙂
Thanks Nisha
Such an easy no fuss recipe!! And the butter makes a difference 😊
Thanks Hiral. So glad you enjoyed it. 🙂
Love your recipe!! I enjoyed eating kichadi first time by following this recipe.
Loved loved this simple and quick khichadi recipe!! Soo good!
What a quick and delicious recipe.