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!
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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 a 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 version of khichdi - from simple plain khichdi to masoor khichdi to masala khichdi and more. Sabudana Khichdi is another delicious but different version of Khichdi made using tapioca pearls that is eaten during fasting,
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!
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
Spices for Pav Bhaji Khichdi
- cumin seeds
- red chili powder
- turmeric
- pav bhaji masala
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.
- 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
- Allow natural pressure release. Open the Instant Pot and give a quick stir
- Garnish with cilantro
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.
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.
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Recipe
Pav Bhaji Khichdi
Equipment
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.
Radha says
Thank you for this delicious recipe. At what point do we add tomato paste?
Archana says
Hi Radha, add tomato paste along with the tomatoes. I did miss this in my instructions. Will update the recipe so its clear.
Lauren says
This looks amazing! Could this be made in a slow cooker instead, and if so, how would the cooking process change? I've not yet invested in a pressure cooker
Archana says
You can make this in the slow cooker. Follow the first four instructions from the recipe card to saute. You can saute in your slow cooker if it has that function or saute on a stove top pan. Then follow the remaining steps and slow cook until the rice and lentils and soft and mushy. You can use the same timings you use for rice.