Khichdi is unquestionably one of the most well-liked one-pot dinners for lazy evenings and days. It is a calming combination of rice, lentils, ghee, and some Indian spices. But don’t be fooled by its simplicity; you can spice up the meal with additions such as seasonal veggies and extra ghee dollops. Besides these, you can also pair it up with a special bowl of raita to enhance the flavors. The best part? Khichdi can be made in a variety of ways. However, my favorite one is a hearty bowl of vegetable Khichdi. Speaking of moong dal, I have used split moong dal with skin. You can use without moong dal without skin or use toor dal (split pigeon peas). In most recipes, you will find khichdi is prepared with 1 part dal (lentils) and two parts rice. However, I usually like to increase the dal (lentils) and make the ratio 1:1. That way, we can get more protein in our meals.
What is Vegetable Khichdi?
Vegetable Khichdi is a one-pot dish that combines rice, lentils, and a variety of vegetables with a tempering (tadka) of ghee and spices, as the name suggests. From crunchy carrots to refreshing peas, cauliflower, and more, you can use a plethora of veggies to make the recipe delicious and nutrient-rich.
Masala Khichdi Ingredients
White rice: I used sona masoori rice in this recipe. You may also use long-grain Basmati rice. Split green moong dal: I used split green moong dal with husk (skin) in this recipe. I did not soak the dal. Split yellow moong can also be used. Mixed vegetables: I used onions, carrots, green peas, green beans, cauliflower, and spinach. Cumin seeds: cumin seeds are a must in any Indian dal tempering, so do not skip them. Ginger: For the best flavor, use freshly minced ginger. You can also use store-bought ginger paste if that’s what you have in hand. Green chilies: I have used 2 Thai green chilies. However, you can skip it if you want to reduce the heat. Ghee: Khichdi tastes best with homemade ghee. However, if you are a vegan, replace it with cooking oil. Dry Spices: I have used turmeric powder, red chili powder, and coriander powder. You can increase or decrease the spices according to your choice. Coriander leaves: for garnish.
How to make Vegetable Khichdi in Instant Pot
Press SAUTE on Instant Pot. Heat ghee, and add in the cumin (jeera) seeds, ginger, and green chilies. Saute for a few seconds. Note: Tastes better with ghee. Add the chopped onions. Saute till onions turn light brown. Then add mixed vegetables and spinach. Cook for a minute. Next, add the rinsed dal, rice, spices like red chili powder, turmeric powder, coriander powder, water, and salt. Mix everything together. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Open the lid, garnish with coriander leaves and mix the khichdi well. Note: If the khichdi is not mushy or too dry, select saute mode, add ½ cup of water, and cook for another minute. Vegetable Khichdi recipe or mix vegetable lentil rice is ready, serve with yogurt, raita, or kadhi.
Stovetop Pressure Cooker Method
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 Vegetable Khichdi
Serve green moong dal khichdi with yogurt. I prefer eating with kadhi. Also, some pickle and papad on the side too! You can also serve it with Chaas and kachumber salad.
Storage Suggestions
Refrigerator: Masala Khichri tastes best when served fresh and steaming hot. But if you have leftovers, you can store them in the refrigerator in an airtight container for up to 2-3 days. Freezer: Vegetable Khichdi freezes well. Store them in freezer-safe zip locks or containers for up to 3 months. Reheat: For reheating, add a few tablespoons of water and heat in the microwave or stovetop pot.
Variations and Substitutes for Vegetable Khichdi
Lentils: I have used Split moong dal with husk (skin). You may use split yellow moong dal or use toor dal (split pigeon peas). Just make sure you are using ½ cup. Other vegetables: To make it extra nutritious, you can other vegetables like brinjal (eggplant), broccoli, sweet potato, cabbage, pumpkin, and potato. Frozen mixed vegetables also work well in this recipe. Other Grains: Substitute white rice with quinoa or millets, same pressure cooking time, i.e., 8 Minutes on High Pressure. Brown Rice: If you use brown rice, increase the pressure cook time to 20-22 minutes. Here is the detailed recipe to cook brown basmati rice. Water Ratio: The water ratio used in this recipe is three times the quantity of rice and lentils used together. This helps to make a soft, porridge-like consistency for the final dish. Vegan: To make this vegetable masala khichdi recipe vegan, simply substitute ghee with vegetable cooking oil. Consistency: Add an extra ½ to 1 cup of water for a more soupy khichdi-like consistency. Spices: If you cooking for elderly people or infants/toddlers, adjust spices and vegetables accordingly.
More Instant Pot Rice Recipes
Tomato Rice Spinach Rice Cabbage Rice Coconut Milk Pulao Quinoa Pulao/Pilaf Peas Pulao Jeera Rice
More Khichdi Recipes
Moong Dal Khichdi Bajra Khichdi Palak Khichdi Quinoa Khichdi Pongal Sabudana Khichdi Dalia Khichdi
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