Instant Pot Moong Dal Khichdi | Khichuri

Looking for a comforting, quick, and simple one-pot meal? Then check this delectable Bengali style Khichuri or the moong dal khichdi made in Instant Pot with the goodness of rice, split yellow mung/moong beans, vegetables and of course the spices.

What is khichdi?

In simple words, khichdi is a famous rice and lentil (yellow split mung beans) based dish from the Indian subcontinent. There are different varieties of khichdi from mild to spicy. While the mild ones are perfect for toddlers and kids, the spicy ones are perfect for adults, and when served with pickle and raita, it makes a complete meal.

For a mild and easy khichdi, you have to just pressure cook the rice and lentils with turmeric powder and salt. Then mash it and temper it with ghee and cumin seeds. It is as simple as that. You can add some red or green chilies or chili powder for some spice.

This Instant Pot khichdi is the Bengali style khichuri or masala khichdi that I made with Gobindobhog rice. Gobindobhog rice is a fragrant rice, more like the seeraga samba rice variety of TamilNadu and I have explained more about this rice in the mishti pulav post.

PS – Don’t miss to check out my other khichdi recipe, steel-cut oats khichdi.

The South Indian counterparts of khichdi

Like dal recipes, every state in India has its own variant of khichdi. In the South, Khichdi usually means the savory rava kichadi, and in Kerala, a raita variety is also called as kichadi. All are pronounced in the same way. Venpongal and Kongunadu special arisi paruppu sadam are more like khichdi. Both the dishes use rice and lentils (for arisi paruppu sadam, we use toor dal) but the spices used are entirely different.

How to make Instant Pot khichdi

• Wash the rice and the mung beans or the moong dal twice and soak them together for atleast half an hour. Meanwhile, you can chop the vegetables.
• Set the Instant Pot in saute mode and when the display reads “HOT”, add the oil or ghee. Wait for 30 to 45 seconds.
• Now add the bay leaf, cardamom, cinnamon, cloves, cumin seeds, and hing. Let it sizzle for 30 seconds.

• Next, add the grated ginger and green chilies and saute for a couple of minutes.

• Then add the chopped tomatoes and the other vegetables. Also, add salt, turmeric powder, red chili powder. 

• Mix well and let it cook for two minutes. Water will ooze out and that’s totally fine. 
• At this stage, drain the water from the rice and dal and add it to the vegetable mix.

• Followed by three cups of water.

• Press the cancel button and close the Instant Pot with the lid. Ensure the sealing ring is on and also make sure the vent is in the sealing position. 
• Cook the rice and lentils at high pressure for 15 minutes.

• After the cooking is done, allow the pressure to release naturally. Then carefully open the lid. Mix and mash the rice and lentils with a back of the spoon. If required (if the rice is thick), then add one more cup of water while mixing.

• Serve it hot with pickle or any dry curries. I served it with potato curry and cherry pickle. 

Using a Stove-Top Pressure Cooker

Instead of Instant Pot, you can use the pressure cooker and pressure pan to make this moong dal khichdi. Saute all the ingredients and cook the vegetables in the pressure cooker. From step 2 to step 7, you can do it the in the pressure pan or cooker over medium heat. Then drain the water from the rice and dal and add it to the vegetable mix, followed by three cups of water. Pressure cook for up to 3 whistles or hisses over medium heat. Let the pressure release naturally and mash the rice and lentils.

Which rice variety should you use for khichdi & other rice substitutes

I do need to say that Gobindobhog rice makes this Bengali khichuri fragrant and it also intensifies the flavor. But it doesn’t mean that you need only this rice to make this khichuri. You can use any rice variety like ponni raw rice or long grain basmati rice too. If you want to skip the rice, you can substitute rice with bulgur wheat or any millet variety. Steel cut oats is a perfect substitute also. I will share khichdi with steel cuts oats soon.

If you buy Gobindobhog rice for this recipe, then don’t forget to make mishti pulav and kheer with it. You can also make some biryanis with this rice variety.

Recipe notes

• Use any rice variety instead of Gobindobhog rice.
• Adjust the salt and spices according to your preference.
• I made this without any onion and garlic. But you can add ½ cup of chopped onion and two garlic cloves for this recipes. Saute them both before adding the vegetables.
• Usually, khichdi will be soft and mushy, so add more water. But if you prefer grainy khichdi, add less water and cook for five minutes over high pressure and release the pressure quickly. If you are using a pressure cooker, then cook for just two hisses or whistles.
• I have used yellow split mung beans for this khichdi but you can also use split or whole green mung beans.
• Skip the asafoetida to make this khichdi gluten-free.

PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this Instant Pot moong dal khichdi, please don’t forget to comment and rate this recipe. 

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Instant Pot Moong Dal Khichdi | Khichuri

Instant Pot Moong Dal Khichdi / Khichuri – A comforting one-pot meal with the goodness of rice, split yellow mung beans, vegetables & of course the spices.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Entree

Cuisine: Bengali

Servings: 5

Calories: 261kcal

Author: Srividhya G

Equipment

• Instant Pot or Pressure Cooker

Ingredients

• ▢ 1 cup rice you can use any rice or millet variety, but I used Gobindobhog rice variety
• ▢ ½ cup split yellow mung beans moong dal
• ▢ 3 cups water plus as required for soaking and one more cup
• ▢ 2 tsps ghee or vegetable oil
• ▢ ½- inch cinnamon
• ▢ 1 bay leaf
• ▢ 2 green cardamom
• ▢ 2 cloves
• ▢ ¼ tsp hing
• ▢ 1 tsp cumin seeds
• ▢ 1 tsp ginger grated
• ▢ 2 green chilies finely chopped
• ▢ 1 tomato finely chopped
• ▢ 1 cup mixed vegetables chopped (I used potatoes, cauliflower, eggplant, peas)
• ▢ 1 tsp red chili powder
• ▢ ½ tsp turmeric powder
• ▢ 1.5 tsp kosher salt

Instructions

• Wash the rice and the mung beans or the moong dal twice and soak them together for atleast half an hour. Meanwhile, you can chop the vegetables.
• Set the Instant Pot in saute mode and when the display reads “HOT,” add the oil or ghee. Wait for 30 to 45 seconds.
• Now add the bay leaf, cardamom, cinnamon, cloves, cumin seeds, and hing. Let it sizzle for 30 seconds.
• Next, add the grated ginger and finely chopped green chilies and saute for a couple of minutes.
• Then add the chopped tomatoes and the other vegetables. Also, add salt, turmeric powder, red chili powder.
• Mix well and let it cook for two minutes. Water will ooze out, and that’s totally fine.
• At this stage, drain the water from the rice and dal and add it to the vegetable mix, followed by three cups of water.
• Press the cancel button and close the Instant Pot with the lid. Ensure the sealing ring is on and also make sure the vent is in the sealing position.
• Cook the rice and lentils at high pressure for 15 minutes. After the cooking is done, allow the pressure to release naturally. Then carefully open the lid. Mix and mash the rice and lentils with a back of the spoon. If required (if the rice is thick), then add one more cup of water while mixing.
• Serve it hot with pickle or any dry curries.

Stove-Top Pressure cooker version.

• Instead of Instant Pot, you can use the pressure cooker and pressure pan. Saute all the ingredients and cook the vegetables in the pressure cooker. Then drain the water from the rice and dal and add it to the vegetable mix, followed by three cups of water. Pressure cook for up to 3 whistles or hisses over medium heat. Let the pressure release naturally and mash the rice and lentils.

Notes

• Use any rice variety instead of Gobindobhog rice.
• Adjust the salt and spices according to your preference.
• I made this without any onion and garlic. But you can add ½ cup of chopped onion and two garlic cloves for this recipes. Saute them both before adding the vegetables.
• Usually, khichdi will be soft and mushy, so add more water. But if you prefer grainy khichdi, add less water and cook for five minutes over high pressure and release the pressure quickly. If you are using a pressure cooker, then cook for just two hisses or whistles.

Nutrition

Calories: 261kcal | Carbohydrates: 51g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Sodium: 799mg | Potassium: 463mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2237IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 3mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Update Notes: This moong dal khichdi recipe was originally posted in 2015 but now updated with Instant Pot version and with new photos and video.