Instant Pot Khichdi (Rice and Lentil Porridge)


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 soothing and healing food. It’s delicious when topped with ghee.

khichdi (rice and yellow lentil porridge)

What is Khichdi?

In many Indian households, this dish is often prepared for the very young, the sick, and the elderly. It’s also a good postpartum dish. My mom made me khichdi every day for a week (along with other healing foods) after my son, Tony was born because khichdi is thought to be healing and light on the stomach. When Tony was 6-months-old and started eating solids, khichdi was one of the first foods I gave him, and he loved it.

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. You can also make this with toor dal.

Depending on what region you’re from in India, Khichdi is prepared slightly differently. 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.

khichdi (rice and yellow lentil porridge)

Khichdi Ingredients:

khichdi ingredients
  • Basmati Rice
  • Small Yellow Lentils (Moong Dal): you can also use toor dal to change things up!
  • Ghee or Oil: I highly recommend ghee if you’re not vegan. It makes this dish more luxurious.
  • Cumin Seeds
  • Bay Leaf
  • Salt
  • Turmeric
  • Black Pepper
khichdi (rice and yellow lentil porridge)

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 belowย ๐Ÿ˜‹

First, we soak the basmati rice and small yellow lentils (moong dal) in cold water for 15-30 minutes. Drain, rinse and set aside for now.

After that, press sautรฉ and add ghee/oil. Once it’s hot, add cumin seeds and a bay leaf.

When the cumin seeds turn brown and fragrant, add the rice and lentils with 6 cups of water, salt, and turmeric.

Pressure cook, and then it’s done!

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!

khichdi (rice and yellow lentil porridge)

More Indian Recipes:

Instant Pot Khichdi (Rice and Lentil Porridge)

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 –ย itโ€™s thought to be easy on the stomach. Khichdi is prepared slightly differently depending on what region youโ€™re from in India. Below is how 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 youโ€™d like. If you prefer a thinner consistency, just add more water at the end.ย 
4.98 from 70 reviews
Pin Recipe Print Recipe
Servings 5
Course Dinner, Lunch
Cuisine Indian



  • Soak the basmati rice and small yellow lentils (moong dal) in cold water for 15-30 minutes. Drain, rinse and set aside.
    soaked lentils and rice
  • Press the sauteฬ 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.



  • 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 youโ€™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.


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
Indian Instant Pot Cookbook - Electric Pressure Cooker Cookbook by Ashley of

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About Ashley

Hi, Iโ€™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 youโ€™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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  1. Alex R says

    5 stars
    This is now one of my go-to recipes when I’m sick! The most recent time that I made it, I wanted a bit more protein and texture so I cubed potatoes and quick-fried a few chicken thighs and cooked those in there as well (added some water to account for the additions).

    I like to add a lot of ginger, too. The recipe makes a lot so it lasts for a while, and sometimes as I start to feel better I’ll make a tadka with hot chilis and add that in when serving.

  2. Vijayakumar says

    5 stars
    Hi Ashley,

    Very good and simple Recipe. For the first time I am cooking in IP and I used your Khichdi Recipe. It came out very nice.


  3. Beth W says

    5 stars
    Ashley, I love this recipe and make it often. Can you suggest how much additional water, if any, I should add if I add veggies to the kichdi (such as sweet potatoes or russet potatoes)?

  4. Rebeca says

    5 stars
    I’ve made this twice and it came out perfect just as written. Such a deliciously comforting and satisfying meal. This last time, I topped it with roasted beets and romano beans and a dollop of plain yogurt. Thank you!

  5. 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.

  6. 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 didnโ€™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.

  7. 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 canโ€™t explain why or how. Just thought to share. Worked very well !
      Thanks for sharing!

  8. 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.

  9. Jay says

    5 stars
    Thanks Ashley. This recipe is topnotch. So easy to follow. I needed this khichdi today. All thanks to you and the technology.

  10. Yukti says

    Iโ€™m planning to make double the portion in my instant pot. Should I also double the quantity of water mentioned in the recipe?

  11. Jagu says

    5 stars
    Made this for the first time. Only step away from recipe was adding some frozen veggies. It was sooo good and felt so relieving to make just one thing for the family. Thank you so much for such a quick, easy recipe!!

  12. Diane Eden says

    If cooking this on the cooker rather than in a pressure cooker do you still use the same amount of water and how long do you cook it for.
    Thank you

  13. Archana James says

    This was very delicious and thank you for the recipe. Can this be made with brown rice and if so how long should it be cooked on instant pot? Does the amount of water need to be increased?

    • Vinti says

      Hi Iโ€™m also interested in hearing how the recipe was adjusted for brown rice, as Iโ€™d like to make it with brown basmati rice. Thanks so much in advance for sharing!

  14. Reed says

    I’ve made this a couple times when my health isn’t so good and this instant pot khichidi is a life saver. Tastes delicious, comforting and makes me feel better. I usually top mine with a few slivers of sliced ginger. Thanks for the recipe Ashley.

  15. Poorva says

    5 stars
    Thank you for this recipe! Iโ€™ve attempted making pressure cooker Kichadi on my own a few times and never got the consistency quite right. Your ratios are spot on and this comes out perfectly soft. This is now in the regular rotation of weeknight meals for my three year old. (Iโ€™ll be honest – I always sneak in a bowl for myself too!) Thanks again!

  16. Happy says

    5 stars
    This is so much easier than stovetop. This worked out well. I threw in some frozen peas and mixed frozen veg at the end.

  17. C says

    5 stars
    Growing up I detested khichdi! What a boring dish compared to your paneer butter masalas and kebabs. But time wins us all over. This dish is so reminisce of my momโ€™s and nanis khichdi. Itโ€™s not too runny, not too dry -itโ€™s the Goldilocks khichdi… just right :). Spoonful of ghee, a big squeeze of lemon and sprinkle of cilantro are a must. Iโ€™ve also enjoyed with tadka (tempering of ghee and red chili powder) when Iโ€™m just enjoying it as a cozy weeknight meal.

  18. Hetal says

    I made it exactly as recommended with oil and it was PERFECT!!! With the current times my parents are too far away for us to see which means no momโ€™s homemade Indian food for us. My 5 year olds LOVES my momโ€™s Khichdi. This was a hit with him and now I know how to make it until we get hers! Thank you!!

    • My Heart Beets says

      Hetal, I’m so glad you and your kiddo enjoyed the khichdi ๐Ÿ™‚ Thank you for letting me know how it turned out for you. I hope you get to have your mom’s khichdi soon!

  19. Jillian says

    5 stars
    This has been my go-to breakfast for the past few weeks. Over-indulging at the holidays and the stress of the world had me feeling pretty beat up. Every bowl of this is like a warm hug. I definitely add more salt and top with some hot sauce most days, but this is an excellent recipe. And so effortless! Thank you!

  20. Miriam says

    5 stars
    Hi! I generally like to soak grains/legumes overnight to make them more digestible. Would it be ok to soak the rice and moong overnight instead of just 15-30 minutes? If so, would I just cook it for less time in the Instant Pot or keep it the same since it will be a soft texture regardless? Thanks!

  21. Katie says

    5 stars
    This recipe is a huge hit with my 3 kids. I add some ground ginger and frozen peas. With a stovetop pressure cooker I cook at pressure for 4 minutes with a natural pressure release then add frozen peas to cool it off and serve. Itโ€™s my simple meal that goes over well. My husband enjoys it with hot sauce and my kids with some melted butter. It probably sounds like I butchered the recipe, but it is delicious!

  22. Rachel says

    5 stars
    This recipe is fantastic – love the texture and the slight stickiness! Basically the definition of unctuous. Made it with urad dal, because that’s what I had, and added black mustard seeds, but otherwise followed the recipe to a T, and it was so delicious and comforting. Thank you!

  23. Wren says

    5 stars
    This is my new favorite food. It tastes delicious, I was surprised by how flavorful it was with such simple ingredients. It is nourishing and I can see why babies would like it, too! The texture came out so creamy and is a pleasure to savor.

  24. Chanda says

    I tried your receipe with proper measurements. However, it came out very watery. Need to reduce water content to four cups. Thanks.

  25. Irene says

    Thank you for this easy-to-follow recipe. I made it for the first time last night and it turned out fantastic.

  26. Sherry says

    5 stars
    Love this recipe, it was simple and authentic. Haven’t had kitchiri since a trip to India many years ago, but as I was feeling under the weather yesterday, what popped into my head was “Kitchiri!” I found your recipe and because I could make it without onions and garlic, which my stomach doesn’t always like, all I added was ginger, cauliflower and sweet potato and it was FABULOUS. Neither my husband nor I could stop eating it! Thank you!

    • My Heart Beets says

      Sherry, I’m so glad you and your husband liked this recipe! Thanks for letting me know how it turned out for you ๐Ÿ™‚ Love that you added cauli and sweet potato – yum!

  27. Noor says

    Hi Ashley!
    Love your blog and recipes. I made this recipe as well and turned out yummy. It was just a tad thick for my preference and Iโ€™m wondering would adding 7 cups of water before cooking fix this issue? Also, Iโ€™m wondering how would I go about halving this recipe? I usually only make this for my toddler and this recipe makes way too much. Thank you!

    • My Heart Beets says

      Hi Noor, you can add more water at the start or you can also add it at the end. This type of dal thickens as it cools so you adding it at the end may be a good idea, especially. when reheating. I haven’t tried halving it but I’m sure it’ll be fine if you do!

  28. Preeti Chima says

    5 stars
    I started out cooking everyday food just a little over a year ago and I remember coming across your blog and finding your peas pulao recipe for the instant pot. Since then I have made it so many times and itโ€™s always such a big hit. Tonight I tried your Khichdi recipe for my daughter who was insistent I make it to soothe her tummy so I decided to make it but I tweaked the recipe a bit – I used brown basmati rice instead of white, added a little bit of Hing and 2 whole red chillies to the tadka, added mixed frozen vegetables and used only 4.5 cups of water instead of the 6 mentioned by you but I cooked it for 25 minutes. The result was absolutely delicious! It is going to be made often from now on – thank you for sharing this recipe Ashley!

  29. Jenny says

    5 stars
    This was so tasty. Made it when I was feeling under the weather and couldnโ€™t stop eating it! I didnโ€™t have moong dal so used split red lentils and it was perfect. I also added some ginger. Iโ€™ve made similar recipes before and they were tasteless and gloppy. Somehow this just works. I think the salt amount is important too. I could even see eating this for breakfast. Yum,

  30. Cheryl says

    5 stars
    Thank you so much for this instant pot recipe! I just got one and am trying to find my ‘go to’ meals for our family. We recently started on a low fat plant based diet, so I skipped the ghee entirely (although I’m sure it adds a wonderful dimension to the recipe!) I carefully dry sautรฉed (toasted) the cumin seeds. I used brown basmati rice because that is what I had. I doubled all the ingredients except for the water. I used 10 cups. I also pressure cooked for an extra 5 minutes (so 25 altogether.) Still did the slow release 20 minutes like you said. Wow, so good! So comforting. I know I will be making this one A LOT. I was worried about the lack of spices, it being bland, but honestly that’s what makes this so comforting. I am so pleased my family loves it. Thank you!

  31. Lawrence Moore says

    Hi Ashley,
    So glad to have found your site. Khichdi has been largely responsible for my health transformation this year (as a part of an Ayurvedic diet) and today is my first attempt to make it with an electric pressure cooker. Wish me luck! ๐Ÿ™‚
    Also, I’ve just ordered your ‘Indian Food Under Pressure’ through Amazon. Looking forward to making the Indian food I love with the convenience of the pressure cooker.

    • My Heart Beets says

      Lawrence, I’m so glad you found my site too! And that’s wonderful that khichdi has been helping you! I hope it went well for you in the IP ๐Ÿ™‚ Let me know what you think of any recipes you try!

  32. Stephanie says

    I used to make kitchari years ago and now have an instant pot so excited to try this out! You mention it’s often used for babies, elderly and when under the weather. I struggle with very slow digestion, do you know if it can be helpful with that as well? Thanks again for the recipe!

    • My Heart Beets says

      Hi Stephanie, I can’t wait to hear what you think! To be honest, I’m not sure – but it may help? I am not in the medical field by any means (lol) so please take everything I say with a grain of salt. That said, have you tried adding some chia seeds to your food (this would likely not be advisable if you have diverticulitis)? This along with a ton of water helped me after I had my babies…

    • My Heart Beets says

      Naz, I haven’t tried doubling this but typically I double all ingredients and keep the cook time the same. So yes, if you double then use 12 cups of water — though I am not sure if that will fit in a 6 quart.

  33. Mika says

    Khichdi has always been a favorite of mine! I usually make it vegan. So, I usually use coconut oil, no ghee but cook it with some coconut milk. It’s always so comforting! Thanks for sharing!
    It’s one my go-to for prenatal care, when I have morning sickness. It’s my recovery postpartum dish!

  34. Swathi says

    5 stars
    I added some veggies to this recipe and used green split moong instead of yellow as it was all I had at home. But I used the same amount of water as per the instructions – it turned out amazingly well! So comforting, reminds me of my mom’s cooking!

  35. sarah says

    5 stars
    loved it! i wanted to add frozen ground chicken to the mix next time. suggestions for when/adjustments for that? just got the instant pot so getting acquainted ๐Ÿ™‚

    Thanks for your time!

    • My Heart Beets says

      Brown basmati rice takes 22 mins to cook (unless you are using the quick cooking brown basmati rice) – I haven’t made brown rice khichdi before but I’m sure it’ll be fine! Let me know how it goes ๐Ÿ™‚

  36. Rupa says

    Ashley, Can we use short grain sona massori rice for this recipe? If yes, how much water should be added? and what is the IP setting?

  37. Jacob J Thomas says

    5 stars
    When I was making this recipe, I kept thinking how bland the end product would be due to the fact that only 1 spice is being used. But my whole world turned upside down when I tasted this khichdi. The flavors of the ghee, turmeric and roasted cumin complimented each other so well that I devoured had if it in one sitting. I’ve made this recipe 2 more times, and have not had the heart to tweak it. I enjoy it with bhindi masala or yogurt or lemon pickle… It goes with anything. One of favorite recipes of all time!

  38. Aditi says

    5 stars
    Ashley I tried this recipe. It came out really well. If I reduce the ingredients to half do I need to reduce the time?
    I want to learn basics of instapot. Any suggestions where I can find it? Thank you.

    • My Heart Beets says

      Aditi, I’m so glad you liked it! I can’t wait to hear what you think of my other recipes! To answer your question – you can likely decrease the cook time but I’m not sure by how much – or you can leave the cook time the same and the pot will just take less time to reach pressure due to less contents in the pot. Hope that helps! As for basics, I’d suggest watching some youtube videos or google!

  39. Kriti says

    5 stars
    Hi Ashley,

    I m new to instant pot and with the help of receipe it was easy for me to make my 1st dish. It turned out to be good but I messed up little with water ratio. Can you please let me do we need to use the measuring cup which we got with instant pot.

    • My Heart Beets says

      Kriti, I’m glad you liked it! And no I do not use the cup that came with the pot – I use a standard US measuring cup – it helps keep all of my recipe amounts consistent! Hope that helps ๐Ÿ™‚

  40. Roberta says

    5 stars
    I loved this! I just made it, and added some chopped fennel during the saute phase. I didnt have Ghee so just used a pat of butter and chopped cilantro to top it off. So, so good! Thank you for the recipe.

    • My Heart Beets says

      Thanks Aish! Yes it’s meant to be bland – it’s a food often given to babies, the sick and the elderly but you can definitely add tadka or any spices to it! Feel free to adapt to your taste ๐Ÿ™‚

  41. Jaya says

    5 stars
    Made this for the first time tonight, and it was just what we needed after a day of sneezing and feeling under the weather due to a cold. The flavor and texture were soothing. We added cilantro at the end and stirred in a little bit of yogurt. This is a dish we’ll definitely make again!

  42. Pratiksha says

    5 stars
    I have made Khichdi my whole life but this was so good! I have never cooked it for that long and I will never make it any other way again. Thank you!!!!

  43. Pearl Philip says

    I added asafoetida and some dry red chilis during the sauteing step. This recipe is so simple and satisfying!

  44. Bonnie says

    My doctor wants me to eat this 3 times a day for 3 days. I am in a food program and need the nutrient/caloric breakdown. Have you by any chance worked that out at any point?? Thank you!!!

  45. Maya says

    5 stars
    I am sick and feeling homesick at the same time for khichdi, and every recipe out there is overly fussy and doesn’t look at all like what I consider to be “upset tummy khichdi” – haldi, rice, daal, salt. I followed yours but cut out the cumin and bay leaf and it’s perfect. Thank you for helping me to feel just a little bit better on an otherwise miserable day.

  46. Gina Adams says

    Hi Ashley — I seem to having a difficult time finding yellow lentils. Can you recommend an alternative? Would green or red suffice? TIA

  47. Mary says

    My one year old loved this so much!! However i wonder have you ever made this with brown rice ? I tried recently and it was a complete fail…it was super watery and the rice not soft enough:(

    • My Heart Beets says

      Mary, that’s so great to hear! I haven’t tried making it with brown rice, but I believe a few people in my facebook group (Instant Pot for Indian Food) have tried – perhaps try asking there for suggestions on using brown rice?

  48. Cara Chamberlin says

    I’ve been making this often for lunch, my preschoolers really like it. I haven’t soaked the lentils or rice (and I’ve used brown basmati rice) and it’s been very soupy after cooking. I have to drain it with a fine mesh sieve before we eat. I’m going to try it with five cups of water next time.

    I mix frozen peas into it to both cool it down and get my kids to eat peas and we love it! Thank you!

  49. Chetan says

    5 stars
    Great recipe… I have a little one with a stomach bug and this was perfect to help him get back onto his two feet with something more than Banada, Apples and Toast….thanks for sharing! The taste is great but i think i must have messed something up to give me clumpy, dry texture…. would love your advice on:
    – natural pressure release or press the button (i have the Ultra 6qt) to force the pressure release?
    – rinsing the lentil and rice before or just let it soak for the suggested time and then straight into the pot?
    – any other tips/tricks to make sure you don’t over cook rice dishes in the IP?

    i’m new to cooking overall so still learning some of the basics as i experiment with recipes/dishes…
    thanks for any advice you have…

    • My Heart Beets says

      Chetan, I hope your little one is doing well! This recipe calls for natural pressure release for 20 minutes, so once the recipe is done, wait an additional 20 minutes then open the valve. I soak the rice and dal for 15-30 mins (in step 1) – this way they absorb a bit of water – if you didn’t soak them then you’ll want to add more water to the dish. Hope that helps!

  50. Lisa says

    I don’t have a pressure cooker. Can it just be made in a pot on the stove and if so how long do you think it will take? Thank you

    • Noor says

      5 stars
      Hi Ashley,
      Love your blog and recipes! How much dal and rice should I use if I want to half the recipe? I usually just make it for my toddler and she barely eats a quarter of what your recipe makes. Also, when I made your recipe it was perfect to taste but a tad thick. Can I add more water before cooking to make it slightly thinner? Would another cup work?

      • My Heart Beets says

        Thanks, Noor! I haven’t tried halving the recipe but I don’t see why it wouldn’t work. You can also always add water at the end to thin it out – this type of dal thicken as it cools.

    • My Heart Beets says

      Sarah, once you are done with the satuรฉ button you’ll need to press either manual or pressure cook (depending on your model) to start pressure cooking. Hope that helps!

  51. amita says

    3 stars
    The taste was good, but 20 minutes was WAY too long. The rice turned to mush. I think 5 – 8 minutes on Manual High is more than enough.

  52. Naina says

    Hi – mine came out mushy – i followed the recipe as it showed and naturally released after 20?

    Is this supposed to be more grainy and rice is distinct or more like oatmeal consistancy?

    • My Heart Beets says

      Hi Naina, khichdi is supposed to be mushy – kind of like oatmeal or a really thick dal ๐Ÿ™‚ That’s why it’s a good first food for babies and also for the elderly and sick.

  53. Deepa says

    5 stars
    I only had whole moong at home, so I added 5 minutes to the cook time (for a total of 25 minutes), left the rest the same. It was delicious! Can’t wait to eat the leftovers!!

  54. Maiteeny says

    Hi Ashley, I made this recipe last week with the intention of eating it a few days later. Right after it was done, the texture looked like your photos, where the grains of rice and lentils were distinct. However, after being in the refrigerator, it had congealed into one sponge-like mass, and even after reheating and adding a bit more ghee, it was still uniform and distinction of the grains was lost. Is this normal after refrigeration? I bought the rice and lentils a few months ago so they had not been sitting in the cupboard for long. The only thing I changed was adding some garlic and ginger the recipe before adding the rice and lentils. I enjoyed the flavor but the texture was off-putting. Thanks!

  55. Maneesha says

    5 stars
    Hi Ashley! This was a great recipe! Turned out beautifully! I usually make khichdi with mustard seeds, but I like how you used jeera/cumin seeds!

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