For a richer flavor, consider toasting the rice and lentils in the ghee for a few minutes before adding the water. Adjust the amount of goda masala according to your taste preference. If you don't have goda masala, you can substitute it with a blend of coconut flakes, coriander seeds, cumin seeds, and red chilies, ground to a fine powder. Ghee adds a traditional richness, but coconut oil or vegetable oil can be used as a substitute for a vegan option. Khichdi thickens as it cools. If you prefer a thinner consistency, add a little more water after cooking.
Instant Pot Khichdi
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS12
Discover the comforting embrace of Khichdi, a symphony of lentils, rice, and aromatic spices, pressure-cooked to creamy perfection in your Instant Pot. This nourishing one-pot wonder, infused with the distinctive flavors of goda masala, offers a delightful and easily digestible culinary experience, perfect for a light meal or a gentle cleanse.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol44 mg
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Fiber5 g
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Protein9 g
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Saturated Fat11 g
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Sodium206 mg
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Sugar3 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Base: Rinse the brown basmati rice and whole green mung beans together. Submerge them in water and let them soak for 15 minutes. Subsequently, rinse the split yellow dal and add it to the rice and mung beans, allowing them to soak together for another 15 minutes. Drain thoroughly and set aside. (Total soak time: 30 minutes)
02
StepSauté Aromatics: Turn on your Instant Pot and select the 'Sauté' function. Add 2 tablespoons of ghee. Once hot, introduce the cumin seeds and brown mustard seeds. Sauté until they release their fragrant aroma, approximately 2 minutes. Introduce the sliced shallot and minced ginger; cook until the shallot softens and turns translucent, about 5 minutes.
03
StepCombine and Cook: Add the drained rice and legumes to the Instant Pot; stir to combine with the aromatic base. Turn off the 'Sauté' function.
04
StepSpice Infusion: Stir in the goda masala, turmeric, black pepper, and salt, ensuring even distribution. Add the water; stir well to incorporate all ingredients.
05
StepPressure Cook: Close and lock the Instant Pot lid. Select 'High Pressure' and set the timer for 18 minutes, adhering to the manufacturer's instructions. Allow the Instant Pot to naturally build pressure, which may take between 10 to 15 minutes.
06
StepNatural Pressure Release: Allow the pressure to release naturally for 15 minutes. Manually release any remaining pressure, this should take around 5 to 10 minutes.
07
StepServe: Gently stir the Khichdi and divide it amongst 6 bowls. Crown each serving with 1 tablespoon of the remaining ghee before serving.
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RECIPE REVIEWS
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Please Rate
Kian Gusikowski
Jul 1, 2025Next time I'll reduce the salt a bit, but overall a fantastic recipe.
Rosalind Senger
Jun 27, 2025The natural pressure release is key for the perfect texture.
Naomie Windler
Jun 26, 2025This recipe is a lifesaver! So easy and flavorful.
Rosalyn Price
Jun 22, 2025I didn't have brown basmati rice, so I used regular basmati. It was still delicious!
Evan Wilderman
Jun 19, 2025I added some vegetables like peas and carrots, and it turned out great!
Helmer Bruen
Jun 12, 2025The goda masala really makes this khichdi special. Will definitely make again!