Khichdi Recipe (healthy-ish, gluten-free)

This Khichdi recipe is a simple dish made with rice and lentils. It's delicious and so comforting. Khichdi makes the perfect weeknight meal.

Since I've had my baby boy (now 13 months), I've been eating a lot more Khichdi. Khichdi is the first type of solid food for babies and most of them seem to love it. Additionally, it's a super quick and easy recipe for busy (and tired) moms.

This type of khichdi is made with the most minimal ingredients and I call this type of khichdi, Plain Khichdi.

What is Khichdi?

Khichdi is prepared with rice and lentils, along with a few basic spices. For this Khichdi recipe, I used moong dal and white basmati rice. I refer to this type of khicidi as Plain Khichdi because it's simple, yet delicious.

To make Moong Dal Khicidi, I highly recommned using butter, just a tablespoon will do. A little butter goes a long way, trust me. Alternatively, you may use ghee if you prefer the flavor of ghee to butter.

What are the benefits of Khichdi?

One of the main benefits of khichdi is that it's light and easy to digest. Additionally, it's loaded with nutrients while being delicious too.

Growing up, my mom made khichdi for us when we were sick because it's so warm and comforting. Of course, nowadays I don't just eat it when I'm sick, I love eating it when I want something that warms my soul. This plain khichdi recipe is so good for you.

The best thing about khichdi is that there's literally no chopping or work involved and that's why this recipe is a busy mom's favorite. Khichdi makes the perfect weeknight meal.

How much water should I add to my Plain Khichdi Recipe?

Growing up, my mom always made khichdi slightly runny, and that's how I like mine. For my version of this Instant Pot Khichdi Recipe, go ahead and add 4 cups of water. Once the khichdi is cooked, I add another 1 cup of water. My ratio of rice/lentils to water is 1:5.

Can I make this Khichdi recipe vegan, gluten-free?

Sure!

For vegan: simply replace the butter with oil or vegan butter. Additionally, replace a dollop of butter on top with vegan butter or omit.

For gluten-free: make sure you use gluten-free asafoetida (hing). Yes, many people are unaware that hing contains gluten.

What can I serve with Plain Khichdi?

• My favorite way to enjoy Plain Khichdi is with just a dollop of butter. That's it. Simple and delicious.
• Other times, I also love adding butter and red garlic chutney from the Desi store - it's divine.
• Yogurt is delicious with Khichdi too, but with Plain Khichdi, I just prefer butter over yogurt.
• Always serve Khichdi with papad, it's the best!

Tips on making Moong Dal Khichdi:

• 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.
• Saute a few basic spices in the Instant Pot.
• Add the rice and lentils. Add the water. Cook on high pressure for 8 minutes.
• Add another cup of water for a more runny consistency, and you're done.

Ingredients you’ll need for this Khichdi Recipe:

Basmati Rice: I love Tilda white basmati rice. It's my favorite.

Moong Dal: This is also known as split petite yellow lentils and it's a widely popular lentil in India.

Spices: Asafoetida, Cumin Seeds, Turmeric Powder, Salt.

Butter: I love using butter over ghee in this recipe because I prefer the taste of it. 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.

Khichdi recipe is:

Comforting
Healthy-ish
Quick & Easy
An Instant Pot Recipe
A Weeknight Meal
Good for Digestion
Vegetarian
Gluten-free option (use gf hing)
Vegan option (use vegan butter or oil)

How to make Moong Dal Khichdi recipe step by step?

Prep

1. Combine rice and lentils in a bowl. Wash well and drain do this about four times. Soak in water for at least 30 minutes. Once done, wash and rinse well. Set aside.

Cook

1. Turn on the Instant Pot, click Saute. Add 1 tablespoon of butter. Once it melts, add asafoetida (hing), cumin seeds, and turmeric powder. Saute for about 30 seconds to a minute. Do not cook this for too long, else the butter will burn.
2. Add the rinsed rice and lentils. Stir and cook for about 1-2 minutes. This will toast up the rice and lentils.
3. Now add 4 cups of water and 1 teaspoon of salt. Stir.
4. Close the Instant Pot lid and cook on High Pressure for 8 minutes. Let the rice and lentils naturally release all the way.
5. Once the steam has been released, this is what you will have. I personally prefer my Plain Khichdi a little runny, so I like to add some water.
6. Add a cup of water (cold is fine), and stir. Enjoy with a dollop of butter on top with red garlic chutney (not pictured).

Pin & Enjoy!

More Lentils & Khichdi Recipes!

• Green Moong Dal Khichdi
• Sabudana Khichdi
• Spinach Dal Fry
• Instant Pot Toor Dal Tadka
• Papad wali Dal
• Green Moong Dal (Sabut Moong Dal)

📖 Recipe Card

Khichdi Recipe

4.89 from 9 votes

By: Nisha

This Khichdi recipe is a simple dish made with rice and lentils. It's delicious and so comforting. Khichdi makes the perfect weeknight meal.

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Calories 204 kcal

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Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ ½ cup moong dal, or split petite yellow lentils
• ▢ ½ cup basmati rice
• ▢ 1 tablespoon butter
• ▢ 1 teaspoon cumin seeds
• ▢ 2 pinches asafoetida, hing, or use gluten-free hing
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon salt
• ▢ 4 cups water, for cooking
• ▢ 1 cup water, add after cooking for runny consistency

Instructions

 

Prep

• Combine rice and lentils in a bowl. Wash well and drain do this about four times. Soak in water for at least 30 minutes. Once done, wash and rinse well. Set aside.

Cook

• Turn on the Instant Pot, click Saute. Add 1 tablespoon of butter. Once it melts, add asafoetida (hing), cumin seeds, and turmeric powder. Saute for about 30 seconds to a minute. Do not cook this for too long, else the butter will burn.
• Add the rinsed rice and lentils. Stir and cook for about 1-2 minutes. This will toast up the rice and lentils.
• Now add 4 cups of water and 1 teaspoon of salt. Stir.
• Close the Instant Pot lid and cook on High Pressure for 8 minutes. Let the rice and lentils naturally release all the way.
• Once the steam has been released, this is what you will have. I personally prefer my Plain Khichdi a little runny, so I like to add some water.
• Add a cup of water (cold is fine), and stir. Enjoy with a dollop of butter on top with red garlic chutney (not pictured).

Nutrition

Calories: 204kcalCarbohydrates: 35gProtein: 8gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 631mgPotassium: 46mgFiber: 3gSugar: 1gVitamin A: 145IUVitamin C: 1mgCalcium: 35mgIron: 2mg

Course Main Course

Cuisine Indian

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