This hearty masala khichdi recipe is Indian comfort food at its best! Made with rice, lentils, and veggies, this easy, one-pot dish makes for a complete meal. It is perfect for busy weeknights.
Transfer rice and dal to a medium-sized bowl. Rinse them until the water runs clear. Set them aside.
Pressure cooker method
Heat ghee in a pressure cooker over medium heat. Once the ghee is hot, add cumin seeds and black peppercorns.
When the cumin seeds start to sizzle, add asafoetida and cook for 2-3 seconds.
Add onions along with green chilies, minced garlic and ginger. Saute them for 2-3 minutes till the onions soften.
Add tomatoes, rinsed rice and moong dal, veggies, salt, turmeric powder, coriander powder, and cumin powder. Saute for about 2-3 minutes.
Add about 4.5 cups of water and mix well.
Close the lid of the pressure cooker and place the vent on it. Cook the khichdi in the pressure cooker till the vent or whistle goes off 4 times. Set it aside to cool until the lid opens easily.
If using garam masala, now is the time to stir it in.
Garnish with cilantro leaves. Top it with ghee (optional step).
Serve hot with a side of curd and pickle.
Instant Pot method
Add oil in the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to "low" and wait till the display reads "Hot.”
Once the ghee is hot, add cumin seeds and black peppercorns.
When the cumin seeds start to sizzle, add asafoetida and cook for 2-3 seconds.
Add onions along with green chilies, minced garlic, and ginger. Saute them for 2-3 minutes till the onions soften.
Add tomatoes, rinsed rice and moong dal, veggies, salt, turmeric powder, coriander powder, chili powder and cumin powder. Saute for about 2-3 minutes.
Add about 4.5 cups of water and mix well.
Press "Warm / Cancel" button and then select "Pressure Cook." Adjust the time to 10 minutes and pressure selection to high or alternatively select the "Porridge" setting. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
Once the cooking cycle is complete, let the pressure release naturally.
If using garam masala, now is the time to stir it in.
Garnish with cilantro leaves. Top it with ghee (optional step).
Serve hot with a side of curd and pickle.
Notes
Substitutions and variations - Please review the post for various ways to make this recipe.
Prep ahead and storage tips
Since khichdi is such a simple and easy dish, there is really not much you can do to prep ahead. If you need to make it ahead, I would recommend preparing the entire dish and reheating it when you are ready to serve.Alternatively, you could prepare by chopping the vegetables and placing them in an airtight container in the fridge until needed.Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.Freezer: If you would like to freeze your leftovers, you can do so, and they will store well for up to a month. Thaw overnight in the refrigerator before reheating.Reheat: As your khichdi cools down, it will thicken slightly. Add a few tablespoons of water to help get the same consistency when reheating.