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Mixed Lentils & Vegetable Khichadi
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4.54 from 64 votes

Instant Pot Mixed Lentils and Vegetables Khichdi

Mixed Lentils & Vegetables Khichdi is a healthy, wholesome, one-pot dish with lentils, rice, and vegetables, cooked in ghee, turmeric, and red chili powder makes an amazing comfort food!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Indian
Servings: 6
Calories: 205kcal


  • 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


  • 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.



  • 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.


Calories: 205kcal | Carbohydrates: 35g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 826mg | Potassium: 373mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2500IU | Vitamin C: 21.1mg | Calcium: 44mg | Iron: 1.4mg
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