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    Home » Beans and Lentils

    Sprouted Lentils Khichdi {Masoor Khichdi} - Instant Pot

    Published: May 18, 2017 · Modified: May 15, 2021 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 19 Comments

    545 shares
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    Sprouted Lentils Khichdi - A protein-packed, healthy, and wholesome dish made with sprouted whole brown or green lentils, rice, ginger, garlic, and spices.

    sprouted lentils khichdi in a white bowl

    I am obsessed with lentils and beans and my collection of them in my pantry keeps growing! With their long shelf life, they come in handy for making healthy and quick protein packed meals and snacks.

    I often soak and sprout a few different beans and use them during busy weekdays for meals. Sprouted lentils also have more vitamins and are easily digested. With Summer almost here, I am already enjoying the cool, crunchy and healthful sprouted mung bean salad.

    Whole brown or green lentils, also known as 'Masoor' in India, is one of my favorite lentils. They are versatile with a mild and earthy flavor making them a great substitute for meat in some dishes.

    sprouted lentils

    In my post about mixed lentils and vegetable khichdi, I promised to put more khichdi recipes. So here is another go-to khichdi recipe that makes a wholesome one-pot meal. It is cooked with homemade ghee, rice, lentils, vegetables, turmeric, red chili powder, and a dash of homemade garam masala for the aroma. This Instant Pot recipe is adapted from my stovetop recipe that I have been using for years.

    ★ 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
    sprouted lentils khichdi
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    4.86 from 7 votes

    Sprouted Lentils Khichdi - Instant Pot

    Sprouted Lentils Khichdi - A protein-packed, healthy and wholesome dish made with sprouted whole brown or green lentils and rice.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 394kcal
    Author: Archana Mundhe

    Ingredients

    • 1 tablespoon ghee
    • ½ teaspoon cumin seeds
    • ¼ teaspoon turmeric
    • 10 curry leaves optional
    • 1 teaspoon ginger grated
    • 1 teaspoon garlic minced
    • 1 medium onion thinly sliced
    • 2 plum tomatoes diced
    • 1 teaspoon kashmiri chili powder or any mild red chili powder
    • 1 teaspoon kosher salt
    • ½ teaspoon garam masala
    • 1 cup brown lentils I used sprouted
    • 1 cup basmati rice
    • 3 cup water
    • cilantro for garnish

    Instructions

    • Turn Instant Pot to Saute(More) mode. Once the 'hot' sign displays, add ghee, cumin seeds, and turmeric. Add curry leaves, ginger, garlic, and onions. Mix well and cook covered with the glass lid on for 2 minutes.
    • Give a quick stir and then add tomatoes. Mix well. Add red chili powder, salt, and garam masala.
    • Add lentils, rice, and 3 cups of water. Give a quick stir.
    • Close Instant Pot with pressure valve to sealing. Set Instant Pot to Manual(Hi) for 6 minutes followed by Natural Pressure Release.
    • Open Instant Pot. Garnish with chopped cilantro.
    • Enjoy hot with Raita.

    Video

    Nutrition

    Calories: 394kcal | Carbohydrates: 70g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 610mg | Potassium: 638mg | Fiber: 16g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 58.6mg | Calcium: 65mg | Iron: 4.5mg
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    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. Hans Susser says

      May 18, 2017 at 2:12 pm

      Lovely 🙂

      Reply
      • Archana says

        May 18, 2017 at 4:25 pm

        Thank you Hans!

        Reply
    2. Adele Aiken says

      May 19, 2017 at 9:38 am

      Do you sprouts the lentils or do you buy them sprouted? How long does it take to sprout them? Any reason to use sprouted instead of unsprouted?

      Reply
      • Archana says

        May 19, 2017 at 11:08 am

        Hi Adele, I sprout my lentils. It takes 2 days, 4-8 hours to soak( I soak overnight), then sprouting as long as you like. I have details on my blog on how to sprout. Sprouted lentils have more protein and are easily digestible. Although I have used unsprouted lentils in a pinch and they work fine. Just soak them for 4 hours.

        Reply
        • Heather says

          January 22, 2018 at 5:29 pm

          I've been looking into sprouting lentils for health benefits. So you still cook them after they're sprouted in the pressure cooker? I'm confused on how to use the sprouted lentils in warm dishes.

          Reply
          • Archana says

            January 22, 2018 at 6:44 pm

            Depends on what lentils you sprouted. If it is the green lentils or masoor they taste well after cooking. Some lentils like sprouted mung beans taste great raw in salads.

            Reply
    3. Cooking For The Time Challenged says

      May 21, 2017 at 7:48 pm

      I am excited! This looks terrific and something that my family would love.

      Reply
      • Archana says

        May 22, 2017 at 10:34 am

        Yes! Its a favorite for my family too! Post also explains how to sprout lentils too! Makes it healthier.

        Reply
    4. annika says

      May 23, 2017 at 11:54 pm

      This is exactly the sort of meal that I like- packed with nutrition and flavour!

      Reply
      • Archana says

        May 24, 2017 at 11:40 am

        Me too Annika! Also, I have made this as stove-top recipe for years. Comes out equally delicious!

        Reply
    5. radrach says

      January 30, 2018 at 3:30 pm

      What is the time setting if using brown basmati rice?

      Reply
      • Archana says

        January 30, 2018 at 7:11 pm

        22 minutes with Natural pressure release.

        Reply
    6. Salwa says

      July 28, 2018 at 1:58 am

      Recipe said 1 cup of Masoor, 1 cup of rice and 3 cups of water, just wondering if this is too much water? Can I used Masoor without been sprouted?

      Reply
      • Archana says

        July 28, 2018 at 2:13 am

        Hi Salwa, water ratio is right for a well cooked khichdi and yes you can use masoor without sprouting

        Reply
    7. Mamata says

      August 04, 2018 at 9:27 pm

      Is the 1 cup lentils measurement for dry lentils OR soaked/sprouted lentils?

      Reply
      • Archana says

        August 05, 2018 at 2:05 pm

        Soaked/Sprouted lentils.

        Reply
    8. Lyla says

      April 04, 2020 at 5:46 pm

      It was absolutely delicious and I will definitely make it again. Here are my changes/additions:

      I used 3 tomatoes, 1.5 tsp paprika and ,5 tsp Indian chili powder. I added 3 chopped potatoes to the items and total salt used was 1.5 tsp. I sprinkled in fresh mint before cooking and fresh cilantro after. I also put the rack on the top and “boiled” 5 eggs at the same time that we sliced and added to the dish. It was amazing. Thank you! I’d love to post pics.

      Reply
    9. Danita says

      February 21, 2022 at 11:39 pm

      Made this tonight as listed. Used green sprouted lentils. It was very good and easy.
      I served it with roasted sweet potatoes and roasted cauliflower.5 stars

      Reply
      • Archana says

        February 22, 2022 at 9:02 pm

        Thank you, Danita!

        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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