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Imagine coming home after a long day and being greeted by the comforting aroma of khichdi simmering in your Instant Pot. It's the perfect dish for any occasion, whether you want a quick weeknight dinner or something soothing on a chilly day. With a variety of flavors and ingredients, khichdi can easily become your go-to meal. Let's explore nine comforting recipes that'll elevate your cooking experience and satisfy your hunger.
Key Takeaways
- Classic khichdi recipes like Masoor Dal Khichdi and Vegetable Khichdi are easy to prepare in an Instant Pot, ensuring a hearty meal.
- Spicy variations like Spicy Moong Dal Khichdi offer comforting flavors with a kick, perfect for those who enjoy a bit of heat.
- Coconut Khichdi combines creamy coconut milk with aromatic spices for a unique and nutritious dish ideal for quick weeknight dinners.
- Mixed Lentils and Vegetables Khichdi provides a wholesome option packed with nutrients, incorporating various lentils and seasonal vegetables.
- Each recipe can be customized with additional spices or vegetables, allowing for personal preference and dietary needs.
Classic Masoor Dal Khichdi
Classic Masoor Dal Khichdi is a comforting and nutritious dish that's perfect for a cozy meal. This one-pot recipe combines rice with masoor dal (red lentils) and a medley of spices to create a wholesome dish that's both filling and easy to digest. The Instant Pot makes the cooking process quick and efficient, allowing you to enjoy this delicious khichdi in no time.
Khichdi is often considered a comfort food in Indian households and is commonly served during periods of illness or during a cleanse due to its gentle nature on the stomach. The simplicity of the ingredients, along with the aromatic spices, makes this dish a favorite for many.
Ready to whip up a pot of Classic Masoor Dal Khichdi? Here's what you'll need.
Ingredients:
- 1 cup masoor dal (red lentils)
- 1 cup basmati rice
- 4 cups water
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons ghee or oil
- Salt to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- Rinse the masoor dal and basmati rice under running water until the water runs clear. Drain and set aside.
- Turn on the Instant Pot and select the sauté mode. Add ghee or oil, and once hot, add cumin seeds. Allow them to splutter, then add the chopped onion and sauté until translucent. Stir in the ginger-garlic paste and cook for another minute.
- Mix in the chopped tomato, turmeric powder, and salt. Cook until the tomatoes are softened. Then add the rinsed masoor dal and rice, followed by the water. Stir well to combine all ingredients.
- Close the lid of the Instant Pot, set the valve to sealing, and select manual mode for 8 minutes on high pressure. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Open the lid and sprinkle garam masala over the khichdi. Gently fluff the mixture with a fork and garnish with fresh cilantro if desired.
Extra Tips:
For added nutrition and flavor, you can include vegetables such as peas, carrots, or spinach in your khichdi. Just chop them finely and add them to the pot along with the rice and dal.
Additionally, adjust the water quantity based on your preferred consistency; for a thicker khichdi, use less water, and for a soupier version, add a little more. Enjoy this dish with a side of yogurt or pickle for an extra burst of flavor!
Vegetable Khichdi With Peas and Carrots
Vegetable Khichdi is a wholesome and comforting dish that combines rice and lentils with an array of colorful vegetables, creating a nutritious meal that's perfect for any occasion. The Instant Pot makes this recipe incredibly simple and quick, allowing you to enjoy a warm bowl of khichdi in no time.
The addition of peas and carrots not only enhances the flavor but also adds vibrant colors to the dish, making it appealing to both adults and kids alike. This dish is perfect for those busy weeknights or when you want something light yet satisfying.
With the Instant Pot's one-pot cooking method, you can throw in all your ingredients, set it, and let it do the work. This Vegetable Khichdi isn't only delicious but also packs a punch of nutrients, making it an excellent choice for a healthy diet.
Ingredients:
- 1 cup rice (preferably basmati)
- 1/2 cup split yellow moong dal
- 1 cup peas (fresh or frozen)
- 1 cup carrots (diced)
- 1 onion (finely chopped)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons ghee or oil
- Salt to taste
- 4 cups water
- Fresh cilantro (for garnish)
Cooking Instructions:
Start by rinsing the rice and moong dal thoroughly under cold water until the water runs clear.
In the Instant Pot, select the sauté mode and heat the ghee or oil. Add the cumin seeds and let them splutter. Then, add the chopped onions and sauté until they're translucent. Stir in the ginger-garlic paste and cook for another minute until fragrant.
Next, add the diced carrots and peas, followed by the turmeric powder, garam masala, and salt. Now, add the rinsed rice and moong dal to the pot, followed by 4 cups of water.
Stir everything together and verify that nothing is sticking to the bottom. Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 10 minutes.
After the cooking time is complete, allow for a natural pressure release for about 10 minutes before carefully turning the valve to release any remaining pressure. Open the lid, fluff the khichdi with a fork, and garnish with fresh cilantro before serving.
Extra Tips:
For added flavor and nutrition, feel free to incorporate other vegetables like bell peppers, spinach, or green beans based on your preference.
You can also adjust the spice levels by adding green chilies or red chili powder if you like it spicier. Khichdi is traditionally served with a side of yogurt or pickle, enhancing its taste and making it a complete meal.
Enjoy your delicious Vegetable Khichdi!
Spicy Moong Dal Khichdi
Spicy Moong Dal Khichdi is a delightful and nutritious one-pot meal that's perfect for those who crave comfort food with a kick. This dish combines the goodness of moong dal (yellow lentils) and rice, flavored with a mix of spices that elevate its taste and aroma. The Instant Pot makes the cooking process quick and easy, ensuring that you can whip up this delicious khichdi any day of the week without much hassle.
The beauty of Spicy Moong Dal Khichdi lies in its versatility; you can adjust the spices according to your preference and even add vegetables like peas or carrots for added nutrition. This dish isn't only satisfying but also light on the stomach, making it an excellent option for a wholesome meal. Serve it with a dollop of ghee or a side of yogurt for a complete experience.
Ingredients:
- 1 cup moong dal (yellow lentils)
- 1/2 cup basmati rice
- 1 medium onion, finely chopped
- 1 medium tomato, chopped
- 1-2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 2 tablespoons oil or ghee
- Salt to taste
- 4 cups water
- Fresh coriander leaves for garnish
To prepare Spicy Moong Dal Khichdi, start by rinsing the moong dal and rice together under cold water until the water runs clear. Set them aside.
Turn on the Instant Pot and select the sauté mode. Once hot, add the oil or ghee, followed by cumin seeds. Allow them to crackle before adding the chopped onions. Sauté until the onions turn golden brown, then stir in the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, and salt, cooking until the tomatoes soften.
Now, add the rinsed moong dal and rice to the pot, followed by the water and garam masala. Stir everything together, ensuring the ingredients are well combined.
Close the lid of the Instant Pot, set the valve to sealing, and select the pressure cook setting. Cook on high pressure for 10 minutes. Once done, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
Open the lid, fluff the khichdi with a fork, and garnish with fresh coriander leaves before serving.
Extra Tips: For an even richer flavor, you can add a pinch of asafoetida (hing) during the sautéing stage. If you prefer a creamier texture, consider adding a splash of coconut milk or a bit of butter just before serving.
Adjust the spice levels according to your taste, and feel free to experiment with different vegetables to make the dish more colorful and nutritious.
Coconut Khichdi With Curry Leaves
Coconut Khichdi with Curry Leaves is a delicious and comforting dish that combines the goodness of rice, lentils, and coconut, infused with aromatic curry leaves. Perfect for a quick weeknight meal or a cozy weekend brunch, this Instant Pot version simplifies the cooking process while preserving the rich flavors. The creamy texture of the coconut combined with the fragrant curry leaves creates a delightful dish that you and your family will love.
This khichdi isn't only easy to prepare but also highly nutritious, making it a great choice for those looking to maintain a balanced diet. The addition of spices enhances the flavor profile, while the Instant Pot allows for a one-pot meal that minimizes cleanup and maximizes taste. Whether served with a side of pickle or yogurt, Coconut Khichdi will certainly satisfy your cravings.
Ingredients:
- 1 cup basmati rice
- ½ cup split yellow moong dal
- 1 cup coconut milk
- 2 cups water
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 1 tablespoon ghee or oil
- 1 onion, finely chopped
- 2 green chilies, slit
- 1 teaspoon ginger, grated
- Salt to taste
- Fresh coriander for garnish
To start, rinse the basmati rice and yellow moong dal together under cold water until the water runs clear. This step helps remove excess starch and improve the texture of the khichdi.
In the Instant Pot, set it to the sauté mode and heat ghee or oil. Add mustard seeds and wait for them to splutter. Then, toss in the chopped onion, green chilies, ginger, and curry leaves, sautéing until the onion becomes translucent.
Next, add the rinsed rice and dal mixture, stirring well to combine with the sautéed ingredients. Pour in the coconut milk, water, and salt, mixing everything thoroughly.
Close the Instant Pot lid, set the steam release valve to sealing, and cook on high pressure for 10 minutes. Once done, allow the pressure to release naturally for about 10 minutes before carefully releasing any remaining pressure. Fluff the khichdi with a fork and garnish with fresh coriander before serving.
Extra Tips:
For a more pronounced coconut flavor, consider adding shredded coconut or coconut flakes to the dish while cooking.
Additionally, feel free to adjust the spices according to your taste preference; a pinch of turmeric or cumin can add an extra layer of flavor. If you're looking for a heartier meal, you can include diced vegetables like carrots or peas to enhance the nutritional content.
Enjoy your Coconut Khichdi hot, paired with a side of yogurt or your favorite pickle!
Khichdi With Spinach and Paneer
Khichdi With Spinach and Paneer is a delightful and nutritious one-pot meal that combines the goodness of lentils, rice, and fresh greens. The addition of paneer adds a creamy texture and a protein boost, making it perfect for a wholesome family dinner.
Cooking it in an Instant Pot not only saves time but also locks in the flavors and nutrients, making it a convenient option for busy weeknights.
This recipe is versatile and can be customized to your taste preferences. You can adjust the spices, add more vegetables, or even incorporate different types of lentils. The combination of spinach and paneer creates a deliciously comforting dish that's both satisfying and healthy.
Let's explore the ingredients and cooking instructions for this delicious khichdi.
Ingredients:
- 1 cup basmati rice
- 1/2 cup moong dal (yellow split lentils)
- 1 cup fresh spinach, chopped
- 1 cup paneer, cubed
- 1 medium onion, chopped
- 2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 tablespoons ghee or oil
- Salt to taste
- 3 cups water
- Fresh cilantro for garnish
Cooking Instructions:
- Start by rinsing the basmati rice and moong dal under cold water until the water runs clear. This helps remove excess starch and prevents the khichdi from becoming too sticky. Drain and set aside.
- Turn on the Instant Pot and select the sauté function. Add ghee or oil, and once hot, add cumin seeds. Allow them to sizzle for a few seconds, then add chopped onions and green chilies. Sauté until the onions are translucent.
- Stir in the ginger-garlic paste and cook for another minute. Next, add the turmeric powder, chopped spinach, and paneer cubes. Sauté for a few minutes until the spinach wilts down.
- Add the rinsed rice and dal to the pot, followed by salt and water. Stir everything together, ensuring that the rice and dal are well mixed with the spinach and spices.
- Close the lid of the Instant Pot and set the pressure valve to sealing. Cook on high pressure for 6 minutes. Once the cooking time is up, allow for a natural release for about 10 minutes, then release any remaining pressure manually.
Extra Tips:
For an added burst of flavor, consider adding a squeeze of lemon juice just before serving. You can also customize this khichdi by incorporating other vegetables like carrots or peas.
If you prefer a creamier consistency, feel free to adjust the water level according to your preference. Finally, garnishing with fresh cilantro adds a nice touch of freshness and color to your dish. Enjoy your wholesome meal!
Tomato and Ginger Khichdi
Tomato and Ginger Khichdi is a delightful and aromatic dish that brings together the comforting flavors of rice, lentils, and spices. This one-pot meal is perfect for those busy weeknights or when you simply want a nourishing dish without too much fuss.
The addition of fresh tomatoes and ginger adds a zesty touch that elevates this classic comfort food to new heights. It's a wholesome, easy-to-digest dish that pairs well with yogurt or a side salad.
Making Khichdi in the Instant Pot not only saves time but also enhances the flavors as the ingredients meld together during cooking. This dish isn't only vegetarian but can also be made vegan by omitting ghee or butter and using oil instead.
Serve it hot and enjoy the warmth and health benefits that come with every bite.
Ingredients:
- 1 cup rice (Basmati or any variety)
- 1/2 cup yellow moong dal (split yellow lentils)
- 2 medium tomatoes, chopped
- 1-inch piece of ginger, grated
- 1 onion, finely chopped
- 2 green chilies, slit (adjust to taste)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 4 cups water
- 2 tablespoons ghee or oil
- Salt to taste
- Fresh coriander leaves for garnish
Cooking Instructions:
- Start by rinsing the rice and moong dal under cold water until the water runs clear. This helps remove excess starch and prevents the khichdi from becoming too sticky.
- Set the Instant Pot to 'Sauté' mode and add ghee or oil. Once hot, add cumin seeds and let them splutter. Then, add chopped onion and green chilies; sauté until the onion becomes translucent.
- Stir in the grated ginger and chopped tomatoes, cooking until the tomatoes soften. Add turmeric powder, garam masala, and salt, mixing well for about a minute.
- Add the rinsed rice and dal to the pot, followed by 4 cups of water. Stir to combine everything well. Close the lid of the Instant Pot, set the valve to sealing, and cook on 'Manual' mode for 10 minutes.
- After the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure. Open the lid, fluff the khichdi with a fork, and garnish with fresh coriander leaves.
Extra Tips:
To enhance the flavor of your Tomato and Ginger Khichdi, consider adding a squeeze of lemon juice just before serving.
You can also customize the dish by incorporating vegetables like peas, carrots, or bell peppers for added nutrition and color.
Adjust the spice levels according to your preference, and feel free to experiment with different lentils or rice varieties for a unique twist. Enjoy this dish hot for the best experience!
Quinoa Khichdi for a Healthy Twist
Quinoa Khichdi is a delightful and nutritious twist on the traditional Indian comfort food. This dish not only showcases the versatility of quinoa but also packs a punch with its flavors and health benefits. Perfect for a quick weeknight meal or a cozy weekend lunch, Quinoa Khichdi can be customized with your favorite vegetables and spices. It's gluten-free, protein-rich, and easy to digest, making it an ideal option for all age groups.
Cooking Quinoa Khichdi in an Instant Pot is a breeze, as it greatly reduces cooking time and allows for a hands-off approach. Simply toss in your ingredients, set the timer, and let the Instant Pot work its magic. The result is a creamy, flavorful dish that can be prepared in under 30 minutes, making it a favorite among busy home cooks.
Ingredients:
- 1 cup quinoa, rinsed
- 1/2 cup split yellow moong dal, rinsed
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 4 cups water
- Salt to taste
- 2 tablespoons ghee or oil
- Fresh coriander leaves for garnish
To prepare Quinoa Khichdi, start by setting your Instant Pot to sauté mode. Add the ghee or oil and let it heat up. Once hot, add the cumin seeds and let them sizzle for a few seconds before adding the chopped onions.
Sauté until the onions turn translucent, then add the ginger-garlic paste and cook for another minute. Next, stir in the chopped tomatoes, mixed vegetables, turmeric powder, and salt. Cook for a few minutes until the vegetables soften slightly.
Now, add the rinsed quinoa and moong dal to the pot, followed by the water and garam masala. Stir everything well to combine, ensuring that no ingredients are stuck to the bottom of the pot.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural pressure release for about 10 minutes before carefully releasing any remaining pressure.
Open the lid, fluff the khichdi with a fork, and garnish with fresh coriander leaves before serving.
Extra Tips: To enhance the flavor of your Quinoa Khichdi, feel free to add spices like bay leaves, cinnamon, or cloves during the sauté phase. You can also adjust the consistency by adding more or less water, depending on whether you prefer your khichdi thicker or soupier.
Additionally, this dish pairs wonderfully with a side of yogurt or pickle for a complete meal. Enjoy your healthy and wholesome Quinoa Khichdi!
Khichdi With Mixed Lentils and Vegetables
Khichdi is a beloved comfort food in many Indian households, cherished for its simplicity and nutritional benefits. This one-pot dish combines rice, lentils, and vegetables, making it a wholesome meal that's easy to prepare.
Using an Instant Pot not only speeds up the cooking process but also helps in locking in flavors, resulting in a rich and hearty khichdi that's perfect for any occasion.
This particular recipe features a delightful mix of lentils and seasonal vegetables, providing an array of flavors and textures. Whether you're a busy parent looking for a quick meal or someone who simply enjoys the ease of cooking with an Instant Pot, this khichdi is sure to satisfy your hunger and nourish your body.
Ingredients:
- 1 cup basmati rice
- 1/2 cup mixed lentils (moong dal, toor dal, masoor dal)
- 1 cup mixed vegetables (carrots, peas, potatoes, beans)
- 1 small onion, chopped
- 1 tomato, chopped
- 2-3 cloves garlic, minced
- 1-inch ginger, grated
- 2-3 green chilies, slit
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 4 cups water
- 2 tbsp ghee or oil
- Salt to taste
- Fresh coriander leaves for garnish
Cooking Instructions:
1. Start by rinsing the basmati rice and mixed lentils under cold water until the water runs clear. Drain and set aside.
In the Instant Pot, heat the ghee or oil on the sauté mode. Add the cumin seeds and let them splutter. Then, add the chopped onions, garlic, ginger, and green chilies, sautéing until the onions turn translucent.
2. Next, add the chopped tomatoes and cook until they soften. Stir in the turmeric powder, garam masala, and salt.
Add the mixed vegetables, followed by the rinsed rice and lentils. Pour in the water and give everything a gentle stir. Seal the Instant Pot lid and cook on high pressure for 10 minutes.
After the cooking time is complete, allow for a natural pressure release. Open the lid, fluff the khichdi with a fork, and garnish with fresh coriander leaves before serving.
Extra Tips:
To enhance the flavor of your khichdi, consider adding a bay leaf or a cinnamon stick while cooking.
You can also adjust the consistency by varying the amount of water according to your preference. For a creamier texture, you can mash some of the khichdi after cooking.
Serve it with a dollop of ghee on top, and enjoy it with pickles or yogurt for a complete meal!
Lemon and Cumin Khichdi for a Zesty Flavor
Lemon and Cumin Khichdi is a delightful variation of the traditional khichdi that adds a rejuvenating twist to the comforting dish. This recipe combines the aromatic flavors of cumin and zesty lemon to create a light yet satisfying meal.
Perfect for busy weeknights or when you're in need of something easy and nourishing, this khichdi can be prepared quickly in your Instant Pot, making it a go-to option for any home cook.
The beauty of this Lemon and Cumin Khichdi lies in its simplicity and versatility. You can enjoy it on its own or pair it with your favorite chutney or raita for an extra layer of flavor.
Whether you're cooking for yourself or for a family, this recipe is sure to please everyone at the table.
Ingredients:
- 1 cup basmati rice
- 1/2 cup split yellow moong dal (lentils)
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger, grated
- 2 green chilies, slit (adjust to taste)
- 4 cups water
- Juice of 1 lemon
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Cooking Instructions:
- Rinse the basmati rice and moong dal under running water until the water runs clear. Drain and set aside.
- Turn your Instant Pot to the sauté mode and add ghee or oil. Once hot, add cumin seeds and let them splutter. Then, add grated ginger and green chilies, sautéing for another minute until fragrant.
- Add the rinsed rice and dal to the pot, followed by water and salt. Stir to combine the ingredients.
- Close the lid of the Instant Pot, ensuring the valve is sealed. Set it to cook on high pressure for 6 minutes. Once done, allow for a natural pressure release for about 10 minutes, then release any remaining pressure.
- Open the lid carefully and stir in the lemon juice. Garnish with chopped coriander leaves before serving.
Extra Tips:
To enhance the flavor of your Lemon and Cumin Khichdi, consider adding vegetables such as peas, carrots, or spinach during the cooking process.
You can also adjust the lemon juice according to your taste preference; a little zest goes a long way! Serve it hot for the best experience. Enjoy your meal with a side of yogurt or a tangy pickle to complement the flavors!
Frequently Asked Questions
What Type of Rice Is Best for Khichdi?
When you're choosing rice for khichdi, don't just grab any bag. You'll want to reach for aromatic basmati or comforting short-grain rice. They create that creamy texture that makes khichdi irresistible and truly satisfying.
Can Khichdi Be Made Without an Instant Pot?
Yes, you can definitely make khichdi without an Instant Pot! Just use a regular pot or a pressure cooker, adjust the cooking time, and enjoy a delicious, comforting meal that's perfect for any occasion.
How Long Does Khichdi Last in the Refrigerator?
Khichdi lasts about three to four days in the refrigerator when stored properly in an airtight container. Just make sure to cool it down before refrigerating to keep it fresh and tasty longer.
Can I Freeze Leftover Khichdi?
Did you know that properly frozen meals can last up to six months? Yes, you can freeze leftover khichdi! Just cool it down, store it in airtight containers, and enjoy it later without losing its flavor.
What Are Some Common Toppings for Khichdi?
You can enhance khichdi with toppings like crispy fried onions, fresh cilantro, a dollop of ghee, or a sprinkle of lemon juice. These add flavor and texture, making your meal even more enjoyable and satisfying.
