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.
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!
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.
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.
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.
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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.
- 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:
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Recipe
Instant Pot Mixed Lentils and Vegetables Khichdi
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
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Sarah says
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!
Archana says
Have you tried making Garam masala at home? I have a super easy 5 ingredient recipe - https://ministryofcurry.com/homemade-garam-masala-2/
Bijal James says
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!
Melissa Dhillon says
Made this today for dinner and absolutely loved. Swapped the veggies for frozen ones. Pure comfort food and perfect for this autumnal weather.
Vijaya says
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.
Kylie says
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!
Brenda Marwaha says
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.
Sylvia says
I don't have an instant pot, can I still do this recipe. It looks delicious !!!
Archana says
Yes you can! Cook on medium heat covered until rice and lentils are soft and mushy. You may need extra water.
Manal says
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.
Elisabet says
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!
Archana says
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!
Julie says
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!
Denisha says
This recipe is so delicious , so so good it has become staple for weekly menu .. love it
Emily says
Question: is the ginger powdered or chopped fresh ginger root?
Archana says
Fresh ginger is finely grated.
Jina Patel says
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!
Soniya says
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.
Archana says
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.
Rose says
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!
Archana says
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.