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    Home » Rice

    Instant Pot Gujarati Kadhi and Khichdi

    Published: Nov 9, 2017 · Modified: May 23, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 32 Comments

    746 shares
    Jump to Recipe

    Lightly spiced Khichdi with soft cooked rice and lentils with a creamy tangy yogurt based hot kadhi is comfort food. Perfect for all age groups this gluten free meal is easy to make and needs just a handful of basic ingredients.

    White dinner plate with khichdi and pickle served with a bowl of kadhi.

    Kadhi and Khichdi - A nutritious and comforting meal, home-cooked by my mom is what I reminisce eating for many evening meals.

    In winters, we enjoyed Khichdi with a piping hot bowl of yogurt-based soup{kadhi} and in the summer it was served with a cool and refreshing ginger-yogurt-cilantro drink {mathha}. Mom has a dozen Khichdi recipes that she rotates. Although, if I had to pick my favorite, it would be this one with mixed lentils that is aromatic and is lightly spiced with onion, ginger, garlic, and cilantro.

    Kadhi, Khichdi and papad with chutney and pickle

    I have adapted my mom's Kadhi and Khichdi recipe using Instant Pot. It is now my go-to meal for busy weeknights or a lazy Sunday evening or on a day when I do not feel like cooking anything elaborate yet make sure we eat a healthy meal. Served with roasted papad and spicy pickle this makes a great comforting meal.

    This Khichdi recipe uses rice and mixed lentils with some basic spices. The Kadhi recipe is my adaption of the traditional Gujarati Kadhi that I have modified over the years for our taste preferences.

    kadhi in 2 bowls

    Since this Khichdi recipe needs sautéing of onions and spices to bring out the aromatics, it works best cooked directly in the main pot.

    Once the Instant Pot lid is on you can basically walk away until you are ready for dinner as both these recipes work well with Natural Pressure Release.

    kadhi and khichdi

    Tip

    • If you have one Instant Pot, cook Kadhi on the stovetop or cook it first in the Instant Pot and then cook Khichdi next.

    Plain Khichdi

    To make the basic Khichdi that is light and easy to digest, skip the spices and make it with just rice, mung daal, salt, and turmeric. Add an extra cup of water to give it a softer consistency and serve with some ghee on top. Plain Khichdi makes great baby food as they are introduced to solids and also a good soft food option for the elderly or sick.

    Love Khichdi? Try these recipes:

    • vegetable khichdi recipe
    • lentils khichdi recipe
    • palak khichdi

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
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    4.22 from 14 votes

    Gujarati Kadhi and Khichdi Instant Pot

    A Popular gujarati dish prepared with yogurt and chickpea flour that is served with hot rice and lentils khichdi.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: Indian
    Servings: 4
    Calories: 483kcal
    Author: Archana Mundhe

    Ingredients

    Mixed Lentils Khichdi

    • 1 tablespoon ghee or oil
    • ½ teaspoon cumin seeds
    • ⅛ teaspoon hing/asafetida
    • ½ teaspoon turmeric
    • 15 curry leaves
    • ½ cup onion diced
    • 1 teaspoon ginger grated
    • 4 garlic cloves minced
    • 2 green chillies/1/2 jalapeño minced
    • 1 cup white rice love short grain rice like soon masoori
    • 1 cup mixed lentils green gram/mung daal, red lentils/masoor daal, bengal gram/chana daal and split green gram/chilka mung daal
    • 2 teaspoons kosher salt
    • 5 cups of water
    • cilantro for garnish

    Kadhi

    • 1 cup plain yogurt full fat or low fat
    • 3 cups water
    • 2 tablespoons besan chickpea flour
    • 1 tablespoon ghee or oil
    • ¼ teaspoon mustard seeds
    • ⅛ teaspoon hing/asafetida optional
    • ¼ teaspoon fenugreek seeds optional
    • 4 cloves
    • 1 inch cinnamon stick
    • 1 teaspoon garlic minced
    • 2 green chillies ½ jalapeño, minced
    • 15 curry leaves
    • 1 teaspoon kosher salt
    • 1 teaspoon sugar
    • cilantro for garnish

    Instructions

    Khichdi

    • Rinse and drain rice and lentils.
    • Turn Instant Pot to saute(more) mode. Once the hot sign displays add ghee or oil. Add cumin seeds and asafetida. Add onions, curry leaves, ginger, garlic and chillies. Sauté for a minute. Add rinsed rice, lentils and salt. Mix well. Add water, give a quick stir and close Instant Pot lid with pressure valve to sealing. Set Instant Pot to Manual(Hi) 6 mins. Open after 10 min NPR. Garnish with cilantro.

    Kadhi

    • In a mixing bowl, whisk together yogurt, water and besan. Keep aside.
    • Set Instant Pot to saute(more) mode. Once the hot sign displays add ghee or oil. Add mustard seeds and allow them to splutter. Add hing, fenugreek seeds, cloves, cinnamon stick, garlic, green chilies and curry leaves. Saute for a minute. Carefully pour the whisked yogurt mix into the Instant Pot. Add salt and sugar, mix well. Close Instant Pot with pressure valve to sealing. Set Instant Pot to soup mode for 5 mins. Open after 10 min NPR. Add more water depending on the consistency you prefer and bring the kadhi to a full boil on sauté mode. Be very carefully if you need to open it before the 10 min NPR - as the kadhi can spill out of the pressure valve. Do slow, short bursts of quick release if you need to open before the 10 minute NPR. Garnish with cilantro.
    • Enjoy hot with Khichdi or plain rice.
    • Note: Kadhi can be made ahead and can be reheated before serving.

    Notes

    Kadhi can be made ahead and can be reheated before serving.

    Nutrition

    Calories: 483kcal | Carbohydrates: 77g | Protein: 18g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1941mg | Potassium: 650mg | Fiber: 16g | Sugar: 7g | Vitamin A: 360IU | Vitamin C: 160.3mg | Calcium: 159mg | Iron: 4.4mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

    Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. 4waystoyummy says

      November 09, 2017 at 3:03 pm

      I live on an island in the Pacific NW and can not find curry leaves. Is there a decent substitution? Thank you!

      Reply
      • Archana says

        November 09, 2017 at 5:18 pm

        You can skip curry leaves in both the recipes. They will still taste good. Add some extra cilantro for garnish in the end.

        Reply
        • 4waystoyummy says

          November 09, 2017 at 5:32 pm

          Thank you. I got my fat Daddio's pan today so I will be trying your apple cake recipe using the IP very soon!

          Reply
          • Archana says

            November 09, 2017 at 5:44 pm

            Thats great! Let me know how you like it!

            Reply
    2. Grubbing With Jess says

      November 09, 2017 at 8:36 pm

      You make such beautiful food! Looks yummy!!

      Reply
      • Archana says

        November 09, 2017 at 9:22 pm

        Thank you Jess!

        Reply
    3. chefkreso says

      November 10, 2017 at 6:18 pm

      Looks incredible, hope to find all the ingredients needed so I can prepare this flavourful dish.. 🙂

      Reply
      • Archana says

        November 11, 2017 at 12:57 pm

        Thank you! Let me know if you have any questions. I think the only tricky ingredient might be curry leaves, which you can skip.

        Reply
        • Heide Horeth says

          November 12, 2017 at 7:39 pm

          I made the apple kuchen and took it to a breakfast party this morning. Everyone loved it. Thank you! I took a photo but don't understand how to send it...not tech savvy I'm afraid.

          Reply
          • Archana says

            November 12, 2017 at 7:46 pm

            Hi Heide! Thank you for your feedback. So glad that you enjoyed it. You can email me the photo at Archana.mundhe@gmail.com I would love to see it!

            Reply
    4. Deeya says

      November 30, 2017 at 5:25 pm

      Hi Archana, thanks for the receipe, we tried it but unfortunately the yogurt curdled. Not sure how to avoid that.

      Reply
      • Archana says

        November 30, 2017 at 6:16 pm

        Hi Deeya! So sorry that this didn't work out for you. What kind of yogurt did you use? And did you set the Instant Pot to 'Low 'pressure'?

        Reply
        • person756 says

          December 31, 2017 at 6:05 pm

          Did all of these things exactly, but Kadhi still separated. Could it be because I did 15 min NPR instead of 10?

          Reply
          • Archana says

            December 31, 2017 at 6:50 pm

            Extra NPR should not cause it to separate. I have one more cooking option for you to try, Use the soup button and reduce the time to 5 minutes. Then do 10 minute NPR.

            Reply
    5. Nikita says

      April 01, 2018 at 2:52 pm

      Is it one cup of each lentil or a total one cup of each lentil mixed?

      Reply
      • Archana says

        April 01, 2018 at 9:20 pm

        1 cup mixed.

        Reply
    6. Nidhi Shah says

      April 05, 2018 at 11:12 am

      Hey Where's the video?

      Reply
      • Archana says

        April 05, 2018 at 6:58 pm

        Hi Nidhi, Sorry this recipe does not have a video.

        Reply
    7. amulya ravilla says

      February 05, 2019 at 5:52 am

      Hi Archana

      Love this recipe .Made this tonight and it was a hit.thank you so much I love all your work.

      Reply
      • Archana says

        February 05, 2019 at 7:39 pm

        You are welcome! Thank you for the feedback

        Reply
    8. SP says

      June 14, 2019 at 4:40 pm

      What changes would I have to make were I to use brown basmati rice?

      Reply
      • Archana says

        June 15, 2019 at 12:17 pm

        Increase the pressure cooktime to 22 minutes.

        Reply
        • Resh says

          June 06, 2020 at 10:38 am

          I reduced the recipe by half for kichdi as I wanted a smaller portion. Half cup lentils and half cup rice. The kichidi tasted so good however it came out a bit too soft ( watery). I l pressure cooked a few more minutes and still teh same

          Reply
          • Archana says

            June 07, 2020 at 7:00 pm

            If it's too soft then you can reduce the water next time. Pressure cooking it again will only make it more mushy.

            Reply
    9. UA says

      August 31, 2020 at 4:48 pm

      Hey Archana, thanks for the recipe. Can you please tell me how to vary this if I have leftover white basmati rice and need to make khitchri out of it? Thank you!

      Reply
      • Archana says

        September 02, 2020 at 10:46 am

        You can follow the same recipe, reduce water by half.

        Reply
    10. Keith says

      November 04, 2020 at 11:54 am

      Hi Archana,

      I made your Chicken Biryani and Palak Paneer this past weekend and was blown away how good they came out. Thank you!!!

      As I explore more of your recipes I’m curious what green chilies are beat to use. For example, in this recipe you list 2 green chillies 1/2 jalapeño, minced I’m assuming that you are suggesting 1/2 a jalapeño as a substitute to 2 green chilies. But I’m not sure what specific green chili you’re referring to. Can you elaborate on what type of chili is typically used?

      Thanks,
      Keith

      Reply
      • Archana says

        November 06, 2020 at 10:14 pm

        Hi Keith, So these are small green chilies available in Indian grocery stores. You can use 1/2 jalapeño as a substitute, or Thai green chili or Serrano chili would work too.

        Reply
    11. Ruchi Jain says

      March 21, 2021 at 1:29 pm

      Hi Archana,
      Thank you for the recipe. It tasted delicious but my yogurt curdled too? Any tips?

      Reply
      • Archana says

        March 23, 2021 at 12:18 pm

        Cook on either soup mode or low-pressure mode? The curdling is really the milk fats separating when cooked on high heat. Low fat yogurt will also be a good option

        Reply
    12. Penelope says

      May 20, 2021 at 8:00 pm

      I loved this recipe! Now that it’s summer I want to try it with mathha. Would you mind posting the recipe?5 stars

      Reply
      • Archana says

        May 24, 2021 at 12:25 pm

        Mattha recipe is part of my Masale Bhath - https://ministryofcurry.com/masale-bhath

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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