What is Khichdi (Khichari)?
Khichdi is a delicious one-pot dish from Indian cuisine made of rice and lentils. It is nutritious, wholesome, and easy to digest. Khichdi is also known by other names khichadi, Khichri, Khichri, or khichuri. It is light on the tummy and easy to digest hence, when someone is ill or recovering, doctors recommend khichdi to patients. In India, Plain moong dal khichdi is considered one of the first solid foods that babies eat. Each home has its own version of khichdi in various regions of India. In South India, we make a similar dish made of rice and lentils, and it’s called Ven Pongal. I also like making Vegetable Masala Khichdi, which includes onion, tomatoes, carrots, cauliflower, and a few spices, which are filling and wholesome. More moong dal recipes from my blog moong dal chillas, moong dal tadka, moong dal payasam, and sprouted mung salad. Today I am sharing how to make a Healthy Khichdi recipe in an Instant Pot and Stovetop Pressure Cooker.
Ingredients
Moong Dal: I have used split yellow moong dal in this recipe. I did not soak the dal before cooking, as yellow lentils cook faster. You can also use masoor dal or toor dal. Rice: I have used Basmati rice in this recipe. You may also use short-grain rice like sona masoori rice. Ghee or Oil: Khichdi tastes best with homemade ghee, but if you are a vegan, replace it with any cooking oil. Green chilies: I used Thai green chilies for the heat. Whole spices: I used cumin seeds, and bay leaf in this recipe. Dry spices: I used turmeric powder, and asafoetida (hing).
How to Make Moong Dal Khichdi
Stovetop Pot Method
Take a pressure cooker, and add rinsed moong dal, rice, 4 cups of water, turmeric powder, and salt. Mix well. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas. Once the pressure has been released, open the lid and stir the mixture well. The rice and dal mixture should be soft and mushy. Heat the ghee (or oil) in a heavy-bottomed pot over medium heat. Add the bay leaf and cumin seeds, and let the cumin sizzle. Next, add the green chili, ginger (optional), and asafetida. Saute for another 30 seconds until fragrant. If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent. Add cooked moong dal-rice mixture, and salt if needed. Mix well. Simmer for 1-2 minutes to allow the flavors to blend. Note: If the khichri is thick, then add ½ cup of hot water and adjust the consistency. Moong Dal Khichdi Recipe is ready, serve it hot with yogurt, raita, or kadhi.
Instant Pot Method
Rinse basmati rice and moong dal a few times under the water until it runs clear. Press SAUTE on Instant Pot. Add ghee (or oil) to the Pot. Note: It tastes better with ghee. Once the pot is hot, add in the bay leaf, cumin (jeera) seeds, green chilies, ginger (optional), and asafoetida. Saute for a few seconds. If you prefer, you can add finely chopped onions at this stage and saute them until they turn soft and translucent. Next, add the rinsed moong dal, rice, turmeric powder, salt, and water. Mix well. Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 8 minutes. Once the pot beeps, let the pressure release naturally. Then, open the lid, add coriander leaves, and mix khichri well. Note: If rice is not mushy or if it’s too dry, then select saute mode, add ½ cup of water, and cook for another minute. Instant pot Moong Dal Khichdi Recipe (Indian Rice and Lentil Porridge) is ready. Serve it hot with yogurt, raita, or kadhi.
Stovetop Pressure Cooker Instructions
Follow the same steps, close the lid, place a whistle, and cook for 3-4 whistles on medium flame. All other steps remain the same.
How to Serve the Moong Dal Khichri
Serve yellow moong dal khichdi with a dollop of homemade ghee on top or with yogurt or raita and kachumber salad on the side. I prefer eating with kadhi. Also, some pickle and papad on the side too!
Storage Suggestions
Refrigerator: Moong Dal Khichri tastes best when served fresh and piping hot. But if you have leftovers, you can store them in the refrigerator in an airtight container for up to 2-3 days. Freezer: Khichdi freezes well. Store them in freezer-safe zip locks or containers for up to 2 months. Reheat: Khichdi soaks up all liquid and gets dry when refrigerated. For reheating, add a few tablespoons of water and heat in the microwave or stovetop pot till warm.
Tips
Water Ratio: The water ratio used in this recipe is four times the quantity of rice and lentils used together. This helps to make a soft, porridge-like consistency for the final dish. Rinse the moong dal: Make sure to rinse the dal thoroughly until the water runs clear to remove any dirt or impurities. Use ghee: Cooking khichdi with ghee enhances its flavor and texture. Adjust the consistency: If the moong dal khichdi is too thick, add some water to adjust the consistency to your liking.
Variations
Brown Rice: If you use brown basmati rice, increase the pressure cook time to 20-22 minutes. Other Grains: Substitute white rice with quinoa or millets, same pressure cooking time, i.e., 8 Minutes on High Pressure. Add vegetables: To make it extra nutritious, you can add vegetables like onion, tomato, carrot, beans, peas, potato, broccoli, cauliflower, pumpkin, or spinach. Vegan: To make vegan khichdi, substitute ghee with any neutral cooking oil. Peanuts: You may also add peanuts to the khichdi for a nutty flavor and added plant-based protein.
If you like this khichdi recipe, you may also like
Vegetable Khichdi Bajra Khichdi Palak Khichdi Quinoa Khichdi Dalia Khichdi
More Instant Pot Rice Recipes
Vegetable Biryani Chickpeas Biryani Jeera Rice Spinach Rice Beetroot Rice
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