Sprouted Lentils Khichdi is a delicious and satisfying dish made with sprouted whole brown or green lentils, rice, ginger, garlic, and a blend of spices. This flavorful khichdi brings together the goodness of lentils and rice, cooked to perfection with aromatic spices that make it a true comfort food.
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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 hearty and quick meals and snacks.
Whole brown or green lentils, also known as 'Masoor' in India, are one of my favorite lentils. They are versatile with a mild and earthy flavor making them a great substitute for meat in some dishes.
The addition of sprouted lentils adds a unique texture and taste to this khichdi, making it a favorite for anyone looking for a hearty meal. Whether it's for a cozy dinner at home or a special family gathering, this khichdi is sure to be a hit with everyone!
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 the stovetop recipe that I have been using for years.
There is also another version that is made especially for fasting - check out my Sabudana Khichdi Recipe for more details.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Sprouted Lentils Khichdi - Instant Pot
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 red 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
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Hans Susser says
Lovely 🙂
Archana says
Thank you Hans!
Adele Aiken says
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?
Archana Mundhe says
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.
Heather says
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.
Archana says
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.
Cooking For The Time Challenged says
I am excited! This looks terrific and something that my family would love.
Archana says
Yes! Its a favorite for my family too! Post also explains how to sprout lentils too! Makes it healthier.
annika says
This is exactly the sort of meal that I like- packed with nutrition and flavour!
Archana says
Me too Annika! Also, I have made this as stove-top recipe for years. Comes out equally delicious!
radrach says
What is the time setting if using brown basmati rice?
Archana says
22 minutes with Natural pressure release.
Salwa says
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?
Archana says
Hi Salwa, water ratio is right for a well cooked khichdi and yes you can use masoor without sprouting
Mamata says
Is the 1 cup lentils measurement for dry lentils OR soaked/sprouted lentils?
Archana says
Soaked/Sprouted lentils.
Lyla says
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.
Danita says
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.
Archana says
Thank you, Danita!
Lauren says
Hi, I love Indian food and recently discovered your site. I don't use an Instant pot nor will I ever use one. Have you considered providing non-Insta-Pot versions of your recipes? It's annying to have to translate it into regular cooking.
Archana says
I have many recipes on the blog for stovetop cooking. Also, I have started to add stovetop instructions to some of the Instant Pot recipes too. Hope it helps.