Instant Pot Khichdi (Rice and Lentil Porridge)

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This comforting turmeric-spiced rice and lentil porridge is my go-to recipe when a family member feels under the weather. Instant pot khichdi is a very soothing and healing food and tastes delicious when topped with ghee.

Instant Pot Khichdhi: Indian Rice and Lentil Porridge by ashley of myheartbeets.com

When I came home from the hospital after giving birth to Tony, my mom made me khichdi every day for a week (along with other healing foods) because it’s thought to be easy on the stomach. When Tony starting eating solids, khichdi was one of his first foods and he loved it!

What is Khichdi?

In many Indian households, this dish is often prepared for the very young, the sick, and the elderly.

Instant Pot Khichdi is very simple to make. It calls for a handful of ingredients, the main two being basmati rice and small yellow lentils, also known as moong dal.

Khichdi is prepared slightly differently depending on what region you’re from in India. Below is how my family makes this dish: with a few simple spices and plenty of ghee. The great thing is that this recipe is easily customizable, so feel free to add ginger, garlic, green chilies, or more spices if you wish. I almost always add chopped green chilies to my husband’s bowl – but that’s true of almost everything I make.

Instant Pot Khichdhi: Indian Rice and Lentil Porridge by ashley of myheartbeets.com

Here are several reasons why you might want to give khichdi a try:

  • you feel a cold coming on.
  • you’ve been eating terribly lately and are in need of a detox.
  • you have an upset stomach/tummy ache.
  • you want to eat something easily digestible (great postpartum dish).
  • hungover? yep, you’ll want a bowl of this.

WATCH HOW EASY IT IS TO MAKE KHICHDI!

For the full recipe, see the recipe card below 😋


Whenever I make this savory rice and lentil porridge, I typically eat it on its own but that’s because I usually make it when this is the only thing I can eat. If you’re making this as part of a meal, you can really serve it with anything as you’d do with rice. You can serve it with a meat-based curry, vegetables, and/or a side of achar (Indian pickles). I hope you love this hot lentil rice dish!

Instant Pot Khichdhi: Indian Rice and Lentil Porridge by ashley of myheartbeets.com

More Indian Recipes

Instant Pot Khichdi (Rice and Lentil Porridge)

Instant Pot Khichdhi: Indian Rice and Lentil Porridge by ashley of myheartbeets.com

Instant Pot Khichdi (Rice and Lentil Porridge)

In many Indian households, this dish is often prepared for the very young, the sick and the elderly – it’s thought to be easy on the stomach. Khichdi is prepared slightly differently depending on what region you’re from in India. Below is the way my family makes this dish: with a few simple spices and plenty of ghee. This recipe is easily customizable, so feel free to add ginger, garlic, green chilies or more spices if you wish. You can also make this porridge as thick or as thin as you’d like. If you prefer a thinner consistency, just add more water at the end. 
4.97 from 51 reviews
Pin Recipe Print Recipe
Servings 5
Course Dinner, Lunch
Cuisine Indian

Ingredients
 

Instructions
 

  • Soak the basmati rice and small yellow lentils (moong dal) in cold water for 15-30 minutes. Drain, rinse and set aside.
  • Press the sauté button, then add the ghee or oil. Allow it a minute to heat up, then add cumin seeds and the bay leaf. When the cumin seeds turn brown, add the rice and lentils (moong dal) along with the 6 cups of water, salt and turmeric.
  • Secure the lid, close the pressure valve and cook for 12 minutes at high pressure.
  • Naturally release pressure for 20 minutes. Open the valve to release any remaining pressure.
  • Serve each bowl with a spoonful of ghee and a pinch of salt.

Video

Notes

  • This recipe is easily customizable, so feel free to add ginger, garlic, green chilies or more spices if you wish.
  • You can make this porridge as thick or as thin as you’d like. If you prefer a thinner consistency, just add more water at the end. Also, if you are re-heating the khichdi the next day then you will need to thin it out as it thickens over time.
  • I highly recommend topping your bowl with a spoonful of ghee and a pinch of salt before eating.
  • *My original recipe (from my cookbook) called for a 20 minute cook time, however, I’ve found that it works just as well with a shorter cook time so I have updated the post.

Nutrition

Serving: 1servingCalories: 263kcalCarbohydrates: 43gProtein: 8gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 721mgPotassium: 63mgFiber: 3gSugar: 1gVitamin A: 40IUCalcium: 32mgIron: 2mg
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Instant Pot Khichdhi: Indian Rice and Lentil Porridge by ashley of myheartbeets.com
Indian Instant Pot Cookbook - Electric Pressure Cooker Cookbook by Ashley of MyHeartBeets.com

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Anshul says

    Bruh 6 cups of water!! You kidding me, this aint a kichidi recipe, this is soup recipe. Dont put 6 cups of water I repeat DO NOT PUT 6 cups of water. There was more water than rice+ lentils in the end.

  2. Aarti says

    5 stars
    Hi this is the first recipe I tried and I only have good things to say other then few adjustments needed on my side.
    I made this recipe in 3qt( coz I didn’t pay attention that measuring was for 6qt)
    I followed the same ratio and time. It came out very thick.I like a little bit runny consistency. So if you are eating at the same time, I believe it will be good but if you will leave it for an hour or so, it will get thicker.

  3. Gayatri says

    6 cups of water?? Are you sure? I made this with 6 cups, and I have soup. Do you think that might be a typo?

    • Soma Preciado says

      5 stars
      I made it with 6cups and it was delicious!
      Here is what I observed. When you open the IP, it appeared soupy! However, I needed to add extra salt, a pinch of sugar and some extra ghee and stirred it. It was delicious. After letting it sit for about an hour, the soupy ness disappeared. I can’t explain why or how. Just thought to share. Worked very well !
      Thanks for sharing!

  4. Gina says

    Hi Ashley, what changes are needed if using Kerala Matta rice? I would love to try this recipe but have to cut down on basmati rice due to health reasons.

    Thanks for all the wonderful recipes. Been trying quite a few and love them all.

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