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    Home » Beans and Lentils

    Instant Pot Mixed Lentils & Vegetables Khichdi

    Published: May 8, 2017 · Modified: May 12, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 118 Comments

    3039 shares
    Jump to Recipe

    Mixed Lentils & Vegetables Khichdi is a vegetarian one-pot gluten-free dish. Cooked with lentils, rice, vegetables that are spiced with turmeric and red chili powder and topped with ghee it makes for an amazingly flavorful comfort meal.

    Mixed lentils khichdi served with papad

    Khichdi, Khichadi, or Kitchari is a nourishing porridge-like dish cooked with lentils and rice. Referred to as the Indian “comfort food", it is often used for babies and the elderly, a healthy meal that is easy to chew, digest and SO good for the body!

    Serving bowl with mixed lentils and vegetable khichdi

    I grew up eating khichdi for a LOT of dinner meals. My mom cooked this soft, lightly spiced dish that was so comforting and light that it always made a  perfect dinner. She had many variations of this dish, so when someone asks me about khichdi, there are so many different recipes that come to my mind.

    Variations

    • Substitute the 4 different lentils I used with any lentils you may have on hand. It could be just 1 cup of moong daal or ½ cup of moong daal and ½ cup of chana daal. Just make sure you take 1 cup of lentils.
    • You can use any combination of vegetables. Just make sure to add about 4 cups of chopped veggies. Frozen mixed vegetables also work well in this recipe.
    • To make this khichdi with brown rice, simply increase the pressure cook time to 20 minutes.
    • To make this recipe vegan, simply substitute ghee with cooking oil.
    • The water ratio in this recipe is 3 times the rice and lentils together which makes a soft, porridge-like consistency for the final dish. To make dry-ish khichdi reduce the water to 4 cups.
    Bowl with rice and lentils

    This khichdi recipe was developed over the years, adding and changing the combination of vegetables and spices so as to not overpower the dish. I now have a recipe that I love and is my signature dish! A recipe I was so proud to share with my mom, who absolutely loves it and has on a repeat list.

    Bowl with vegetables used in mixed lentils khichdi recipe

    Instructions

    Step by step recipe:

    • Turn Instant Pot to Saute Mode and heat ghee. Add cumin seeds and ginger. Cook for 30 seconds. Add all the vegetables (carrots, beans, peas, tomato, potato, cauliflower, cabbage, and spinach). Mix well.
    Instant Pot with ghee, cumin seeds and ginger
    saute cumin seeds and ginger in ghee
    add vegetables
    mix everything together
    • Add turmeric, red chili powder, and salt. Mix well. Add rice and mixed lentils. Add 6 cups of water. Give everything a quick stir and close the Instant Pot lid with pressure valve to sealing. Press the rice button (12 mins) followed by natural pressure release.
    add turmeric, red chili powder and salt
    add rice and lentils
    add water
    • Open the Instant Pot and garnish the khichdi with cilantro. Serve hot with roasted papad and pickle.

    Serving

    Serve hot khichdi with yogurt, pickle and roasted papad. I also recommend adding a spoonful of ghee while serving.

    Storing

    Although Khichdi tastes best when served fresh, it can also be easily refrigerated for up to 5 days. As the khichdi cools down it will get thicker and a bit dry as the rice and dal continues to soak the moisture. To reheat simply microwave the khichdi and serve with ghee.

    Did you enjoy this healthy Indian vegetarian dish? Here are some more family-friendly recipes that will also be good for babies, toddlers, or even elderly family members:

    • Dal Dhokli
    • Dill Dhokli
    • Spinach Dal & Rice
    • Moringa Dal
    • Cabbage Rice

    ★ 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
    Mixed Lentils & Vegetable Khichadi
    Print Recipe Pin Recipe Save Saved!
    4.58 from 71 votes

    Instant Pot Mixed Lentils and Vegetables Khichdi

    Mixed Lentils & Vegetables Khichdi is a healthy, wholesome, one-pot dish with lentils, rice, and vegetables, cooked in ghee, turmeric, and red chili powder makes an amazing comfort food!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Entree
    Cuisine: Indian
    Servings: 6
    Calories: 205kcal
    Author: Archana Mundhe

    Ingredients

    • 2 tablespoons ghee
    • 1 teaspoon cumin seeds
    • 1 tablespoon ginger
    • 1 carrot peeled and sliced
    • ¼ cup green beans chopped
    • ¼ cup frozen green peas
    • 1 red potato cubed
    • 1 tomato diced
    • 1 cup cauliflower chopped
    • 1 cup cabbage chopped
    • 1 cup spinach chopped
    • ½ teaspoon ground turmeric
    • 1 teaspoon Kashmiri red chili powder
    • 2 teaspoons kosher salt
    • 1 cup white rice
    • 1 cup mixed lentils moong, masoor, toor and chana daal
    • 6 cups water
    • ¼ cup cilantro chopped, for garnish

    Instructions

    • Turn the Instant Pot to Saute Mode and heat ghee. Add cumin seeds and ginger.
    • Cook for 30 seconds. Add all the vegetables - carrots, beans, peas, tomato, potato, cauliflower, cabbage, and spinach.
    • Add turmeric, red chili powder, and salt. Mix well.
    • Next add the rice and mixed lentils. Add 6 cups of water. Give a quick stir and close the Instant Pot lid with the pressure valve to Sealing.
    • Press the rice button (12 mins) followed by natural pressure release. Open the Instant Pot and garnish with cilantro. Serve hot with roasted papad and pickle.

    Video

    Notes

    • Substitute the 4 different lentils I used with any lentils you may have on hand. It could be just 1 cup of moong daal or ½ cup of moong daal and ½ cup of chana daal. Just make sure you take 1 cup of lentils.
    • You can use any combination of vegetables. Just make sure to add about 4 cups of chopped veggies. Frozen mixed vegetables also work well in this recipe.
    • To make this khichdi with brown rice, simply increase the pressure cook time to 20 minutes.
    • To make this recipe vegan, simply substitute ghee with cooking oil.
    • The water ratio in this recipe is 3 times the rice and lentils together which makes a soft, porridge-like consistency for the final dish. To make dry-ish khichdi reduce the water to 4 cups.

    Nutrition

    Calories: 205kcal | Carbohydrates: 35g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 826mg | Potassium: 373mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2500IU | Vitamin C: 21.1mg | Calcium: 44mg | Iron: 1.4mg
    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. Sarah says

      August 23, 2020 at 4:08 pm

      I absolutely loved this recipe. As someone who prefers to use recipes as a basic guideline, this was perfect - I had only 2 types of lentils and did some vegetable swaps, but my result was still so comforting and delicious. For those with "bolder" taste buds I definitely recommend playing up the spices. I added fresh garlic and wish I had some garam masala, but alas!5 stars

      Reply
      • Archana says

        August 26, 2020 at 1:09 pm

        Have you tried making Garam masala at home? I have a super easy 5 ingredient recipe - https://ministryofcurry.com/homemade-garam-masala-2/

        Reply
    2. Bijal James says

      September 02, 2020 at 12:22 am

      Made it tonight for dinner. Added two cups of Frozen mixed veggies, a cup of spinach and a cup of cabbage. Also added half an onion even though it wasn’t mentioned, and a tomato. Came out really well. Loved the taste and super quick to make on long days like today! Thanks for the recipe archana!5 stars

      Reply
    3. Melissa Dhillon says

      October 06, 2020 at 7:13 pm

      Made this today for dinner and absolutely loved. Swapped the veggies for frozen ones. Pure comfort food and perfect for this autumnal weather.5 stars

      Reply
    4. Vijaya says

      October 08, 2020 at 7:29 pm

      Very good recipe. I used the readymade kichdi mix with both kinds of moong(with and without husk), masoor and rice. Added frozen vegetables and spinach. Delicious.5 stars

      Reply
    5. Kylie says

      October 14, 2020 at 9:38 pm

      I just got an instant pot yesterday So this recipe was the first time I have used one. I knew I wanted to make something with mung beans so I discovered your site. It made a wonderful lunch, very filling and nutritious. I will look for more delicious recipes from you!5 stars

      Reply
    6. Brenda Marwaha says

      October 22, 2020 at 7:08 pm

      This recipe is so easy and delicious. I used 1T of olive oil instead of ghee and did not have cabbage, cauliflower or tomato but it was still amazing. Used 1 cup of split lentils (moong and masoor mix), frozen chopped spinach. and closer to 1.5 t of salt.5 stars

      Reply
    7. Sylvia says

      October 25, 2020 at 8:16 pm

      I don't have an instant pot, can I still do this recipe. It looks delicious !!!

      Reply
      • Archana says

        October 28, 2020 at 11:37 am

        Yes you can! Cook on medium heat covered until rice and lentils are soft and mushy. You may need extra water.

        Reply
    8. Manal says

      November 23, 2020 at 11:18 pm

      I had a bad day and made this for dinner. It cured my bad day. Lots of respect and love for you Archana, for the amazing comforting content you put out there.5 stars

      Reply
    9. Elisabet says

      December 03, 2020 at 10:10 pm

      I have been making this in the smaller instant pot ever since I saw this recipe! What goes in it totally depends on what's at hand. It's especially good with short grain brown rice.

      For a 3 Qt (small) Instant Pot, you can use one rice measure, aka go, aka 3/4 cup, of rice, and the same amount of lentils, 2-4 cups of veg, and water up to the 1/2 fill line. I cook down vegetables (especially tomatoes) some before adding water up to the line.

      When the kid is home from college, we have him bring his big Instant Pot and just double everything (2 rice measures each of rice and of mixed lentils), again topping with water to the fill line after everything else is in. It always comes out fine.

      If I have extra tomatoes from the garden (believe it or not, right now in Texas!) I chop those up, otherwise I usually use a can of diced and count that as liquid.

      Lately I've been adding about 1/8 teaspoon of asafetida (hing) in with the cumin seeds - I can't recommend this enough! Sometimes I add coriander, or garam masala, use pepper flakes (even Aleppo), use fresh hot peppers (if there are some from the garden), whatever is at hand or I'm in the mood for.

      I often use Trader Joe's Coconut Aminos instead of salt at the end.

      Thank you so much for this recipe! It's become a staple. And like soup, it's always good, no matter what goes in!

      Reply
      • Archana says

        December 04, 2020 at 11:53 am

        Thank you for your detailed response! I am so happy to see you have adapted this recipe so well and is now on your repeat menu. This is comfort food at its best and so healthy and quick too!

        Reply
    10. Julie says

      January 28, 2021 at 10:47 pm

      I am making this for the third time tonight - my children keep requesting it, and it is so easy to make and a joy to eat! Thank you for this simple, satisfying recipe!5 stars

      Reply
    11. Denisha says

      February 05, 2021 at 1:24 pm

      This recipe is so delicious , so so good it has become staple for weekly menu .. love it

      Reply
    12. Emily says

      November 22, 2021 at 7:26 pm

      Question: is the ginger powdered or chopped fresh ginger root?

      Reply
      • Archana says

        November 28, 2021 at 5:45 pm

        Fresh ginger is finely grated.

        Reply
    13. Jina Patel says

      December 29, 2021 at 1:08 am

      I’ve made khichidi so many times and some reason or another the taste is too bland compared to my mom’s or SOMETHING is missing. I am proud to say that this recipe brought a smile to my husband’s face and I’m genuinely so proud of you for sharing this recipe for new cooks like me! As an American Indian trying to stay with my roots without getting overwhelmed in the kitchen, I appreciate this!5 stars

      Reply
    14. Soniya says

      March 10, 2022 at 2:40 am

      I have tried it for dinner. I loved the recipe. Can it good for weight loss and is it good to eat everyday in dinner. In weight loss journey.

      Reply
      • Archana says

        March 10, 2022 at 9:40 am

        Thank you for the feedback. I am so glad you enjoyed the flavors. You should check with a nutritionist to get accurate information on a weight loss diet.

        Reply
    15. Rose says

      April 05, 2022 at 3:40 pm

      This is a superb recipe! I just have a question. My husband is on a keto diet. Could you give me the measures and times to cook this with cauliflower rice (frozen/fresh grated- either one) instead of regular rice? Thanks!5 stars

      Reply
      • Archana says

        April 06, 2022 at 9:22 pm

        Thank you, Rose. Have you seen my cauliflower rice chicken biryani recipe? I would follow those cooking times and probably just cook on the stove top with added veggies instead of chicken.

        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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