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    Home » Indian

    Pav Bhaji Khichdi

    Published: Feb 13, 2023 · Modified: Feb 26, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

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    This Pav Bhaji Khichdi has the best of flavors from two of the popular Indian foods - spicy-buttery Pav Bhaji, and cozy-comforting Khichdi. This easy-to-make one-pot meal with soft-cooked lentils and rice is loaded with colorful veggies and aromatic spices. A perfect vegetarian, gluten-free meal that the whole family will devour!

    Khichdi served in a white bowl with yogurt and pickles
    Jump to:
    • About Pav Bhaji Khichdi
    • Ingredients
    • Spices for Pav Bhaji Khichdi
    • How to Make Pav Bhaji Khichdi
    • Serving
    • Helpful Tips & Notes
    • More Indian Vegetarian Recipes You'll Love
    • Recipe

    About Pav Bhaji Khichdi

    Pav Bhaji Khichdi is a fusion of two classic Indian dishes - Khichdi and Pav Bhaji (minus the pav or buns). Pav Bhaji is popular Indian street food with creamy mashed veggies cooked in warming spices. Khichdi on the other hand is a classic comfort meal with rice and dal. Each family has their own version of khichdi - from simple plain khichdi to masala khichdi and more.

    Pav Bhaji is one of my go-to meals for busy weeknights as well as when hosting. For years, whenever we had leftover Bhaji, I made plain khichdi and mixed it in the bhaji for a leftover-makeover dish and called it Pav Bhaji Khichdi.

    My family loves this dish so much that now I make Pav Bhaji Khichdi without waiting for leftovers. Simply saute the veggies and spices, add in rice and dal and you have a wholesome and hearty meal in just 30 minutes using the Instant Pot pressure cooker.

    Best of all this dish uses so many "hidden veggies" that even picky kids will enjoy this khichdi. A complete meal with grains, protein, and veggies plus there is just one pot to clean. A win for all!

    Vegetable Khichdi served in a white bowl

    Ingredients

    • Lentils - Yellow mung dal. You can also use split green moong dal or other split lentils like toor dal or chana dal.
    • Rice - small grain rice such as "Kali Jeera" or "Ambe Mor" works best for soft khichdi. You can use any other white rice such as basmati or jasmine if that is what you have
    • Veggies - potatoes, cauliflower, peppers, tomatoes, and peas are classic pav bhaji vegetables. Add your own favorite pav bhaji veggies
    • Aromatics - onion, ginger, and garlic
    ingredients to make pav bhaji khichdi

    Spices for Pav Bhaji Khichdi

    • cumin seeds
    • red chili powder
    • turmeric
    • pav bhaji masala
    spices for pav bhaji khichdi

    How to Make Pav Bhaji Khichdi

    • Set the Instant Pot to saute mode and heat ghee or oil. Add cumin seeds and cook them until they start to sizzle, about 30 seconds.
    • Add onion and peppers
    • Saute for 2 minutes.
    • Next add, ginger garlic paste, turmeric, red chili powder, pav bhaji masala, and salt and saute for 30 seconds.
    photos one through four showing sauteeing spices and aromatics in the Instant Pot
    • Add tomatoes, potatoes, cauliflower, and green peas
    • Mix well
    • Add rinsed rice and lentils, water, and give a quick stir
    • Close the Instant Pot and press the rice mode. If your Instant Pot does not have a "Rice" preset, you can also pressure cook for 6 minutes
    photos five through eight showing how to make instant pot khichdi
    • Allow natural pressure release. Open the Instant Pot and give a quick stir
    • Garnish with cilantro
    photos nine and ten showing pav bhaji khichdi in the Instant Pot

    Serving

    Serve hot khichdi with a spoonful of ghee, yogurt, pickles, and some roasted papad. For a vegan meal, skip the ghee and serve dairy-free yogurt.

    Pav Bhaji khichdi served with yogurt and pickle

    Helpful Tips & Notes

    • Khichdi is best served fresh. As it cools down it will continue to thicken. Any leftovers can be refrigerated for 2 to 3 days. To reheat microwave and top with some ghee.
    • For a vegan or dairy-free option, skip ghee and cook khichdi in neutral oil
    • Pav Bhaji Masala adds authentic flavors to this dish. You can buy it from Indian grocery stores or try my homemade pav bhaji masala recipe.

    More Indian Vegetarian Recipes You'll Love

    • Vegetable Biryani
    • Chana Biryani
    • Mixed Lentils Khichdi
    • Masoor Khichdi
    • Gujarati Khichdi

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    khichdi served in a white bowl with yogurt and pickles
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    5 from 1 vote

    Pav Bhaji Khichdi

    One Pot GF and vegetarian meal made with rice, lentils, veggies and warming spices
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Servings: 4
    Calories: 274kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 1 tablespoon ghee or oil for vegan option
    • 1 teaspoon cumin seeds
    • ½ cup yellow onion finely diced
    • ¼ cup red pepper finely diced
    • ¼ cup green pepper finely diced
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • ½ teaspoon ground turmeric
    • 2 teaspoons Kashmiri red chili powder
    • 1 to 2 tablespoons pav bhaji masala
    • 2½ teaspoons kosher salt
    • 1 tomato diced
    • ½ cup cauliflower cut into 1-inch florets
    • 1 small potato diced
    • 1 tablespoon tomato paste optional
    • ¼ cup green peas
    • ½ cup short grain rice rinsed and drained
    • ½ cup moong daal rinsed and drained
    • 3½ cups water
    • ¼ cup cilantro finely chopped

    Optional

    • ghee for serving

    Instructions

    • Set the Instant Pot to saute mode and heat ghee or oil.
    • Add cumin seeds and cook them until they start to sizzle, about 30 seconds.
    • Add onion and peppers and saute for 2 minutes.
    • Next add, ginger garlic paste, turmeric, red chili powder, pav bhaji masala, and salt and saute for 30 seconds.
    • Add tomatoes, potatoes, cauliflower, green peas and tomato paste (if using). Mix well.
    • Add rinsed rice and lentils, water, and give a quick stir.
    • Close teh Instant Pot lid and pressure cook on rice mode. If your Instant Pot does not have a "Rice" preset, you can also pressure cook for 6 minutes followed by natural pressure release.
    • Garnish with fresh cilantro.

    Video

    Notes

    • Khichdi is best served fresh. As it cools down it will continue to thicken. Any leftovers can be refrigerated for 2 to 3 days. To reheat microwave and top with some ghee.
    • For a vegan or dairy-free option, skip ghee and cook khichdi in neutral oil
    • Pav Bhaji Masala adds authentic flavors to this dish. You can buy it from Indian grocery stores or try my homemade pav bhaji masala recipe.

    Nutrition

    Calories: 274kcal | Carbohydrates: 48g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1533mg | Potassium: 705mg | Fiber: 10g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 39mg | Calcium: 60mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    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. Radha says

      February 25, 2023 at 3:38 pm

      Thank you for this delicious recipe. At what point do we add tomato paste?

      Reply
      • Archana says

        February 26, 2023 at 10:19 am

        Hi Radha, add tomato paste along with the tomatoes. I did miss this in my instructions. Will update the recipe so its clear.

        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.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

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