• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Meet Richa

My Food Story logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Meet Richa
    • Facebook
    • Instagram
  • ×

    Home » Pressure Cooker Recipes

    Published: Jul 7, 2021 · Modified: Oct 12, 2021 by Richa · This post may contain affiliate links.

    The Khichdi Recipe that's SO tasty!

    Pin2K
    Share75
    WhatsApp
    Email
    2K Shares
    Jump to Recipe Jump to Video Print Recipe

    Khichdi or khichri or khichuri is pure comfort food. You either LOVE khichdi or hate it. If you are a hater, I'm here to change your mind! This version can be made in a traditional pressure cooker or an Instant Pot.

    Khichdi served on a black plate with papad, tomato chutney and aloo fry

    Disclaimer: I had originally written this post in June, 2018 when I was going through a difficult time. I've updated it on 7 July, 2021 with new photos and a new step by step video with no changes to the recipe. But I've kept the original narrative as is if you'd like to read it, or you can scroll down directly to the recipe.

    The last few weeks have been difficult and here's why. But I've been eager to get back to work, because it helps take my mind off things and gives me a chance to do something that I love doing.

    When I was thinking about the first recipe I want to share when I get back to the blog after a long two month stint, I couldn't think of anything else except khichdi. It's the first thing I made when I got back to my own kitchen. It's what we've eaten the last two days for three meals straight. And it's what comforts my soul best.

    It also reminds me of how I would demand that my grandma make me khichdi every time we were having lunch at her place. Those were simpler days.

    Khichdi pictured in the pressure cooker that it was cooked in

    I also remember not liking khichdi sometimes. That's because pretty much every house in India has their own version of khichdi or khichri. And my moms version was always super blah. Sorry ma!

    The way my grandma makes it is definitely a favourite. This version has whole spices, chunks of potatoes and other vegetables that become so soft they almost melt into the dish, and a secret tip where she roasts the moong dal, arhar dal and rice before she adds the water. This recipe actually tastes good. It's not sick food. It's not weird and gloopy. It's healthy, nutritious and comforting. And it's a dish that you share with family. Its a meal that everyone will enjoy.

    I use a combination of rice and two variety of lentils (dals) - moong dal and arhar/ toor dal. I love this combination the best because both the dals cook down to mix well with the rice. This version is more like a porridge, instead of grains which are separate. And that's the beauty of khichdi - because everything breaks down so well, it's really easy to digest, but can keep you feeling full longer. I love adding diced carrots, beans, potatoes, cauliflower and green peas to make this a vegetarian khichdi and topping it with extra ghee. Unless you are vegan, don't skip the ghee. It'll melt all over and glisten and make every bite extra delicious. It also goes really well with cucumber raita and aloo fry(I've shared my quick recipe the in notes).

    Closeup of khichdi in a spoon

    If you live outside India, both these lentils are easily available at Indian stores and sometimes even at large supermarkets.

    Serve Khichdi with:

    • Tomato Chutney: We always make a sweet, spicy, jammy tomato chutney to go with khichdi. It makes the whole meal even more exciting. Recipe coming up tomorrow!
    • Papad: Papad is definitely a must have with khichdi. My personal favourite is the OG Lijjat papad which I crush all over the khichdi. Roasted not fried.
    • Aloo Fry or Aloo Bhujiya: Made slightly differently than usual, my version is really fast and easy. I marinate sliced potatoes (skin on) in some spices and mustard oil for a few minutes and then just lay them out in one layer on the pan to cook till crispy on both sides. You can easily do this in the oven. My version of masala roasted potatoes I guess.
    • Curd and Pickle: Some people swear by it. Curd or just plain unsweetened yogurt pairs really well with khichdi. And pickle adds a little spice to an otherwise non spicy meal.

    More Indian Comfort Food:

    • Dhaba Dal Tadka
    • Bulgur Wheat Daliya
    • Easy Rice Kheer
    • Lemon Rice (Yellow Rice)

    Watch the Video

    This recipe was originally published on June 21, 2018 and updated on July 7, 2021 with new images, a step by recipe video. No changes were made to the recipe.

    Khichdi served on a black plate with papad, tomato chutney and aloo fry

    The Khichdi Recipe that's actually tasty!

    Khichdi or khichri is an Indian one pot lentil and rice dish that's vegetarian, easy to digest and wholesome. Done right, it can be incredibly tasty and may become your favourite comfort food. This version can be made in a traditional pressure cooker or an Instant Pot and I have instructions below for both.
    4.91 from 10 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 4 Portions
    Calories: 313kcal
    Author: Richa

    Ingredients

    • ½ cup Small grain Rice
    • ¼ cup Arhar Dal Toor dal/ Split Pigeon Peas
    • ¼ cup Dhuli Moong Dal skinless Petite Yellow Lentils
    • 2 tablespoons Ghee
    • 1 teaspoon Cumin Seeds
    • 6-8 Whole Peppercorns
    • 2 Bayleaves
    • 4-5 Cloves
    • 2 Cardamoms whole
    • 1 teaspoon Ginger grated
    • 1 Green Chilli / Serrano Chilli split lengthwise
    • 6-8 Cauliflower Florets
    • 1 Potato quartered
    • 1 Carrot peeled and cut into 1 inch pieces (large )
    • 8-10 French Beans cut into 1 inch pieces
    • ½ cup Green Peas frozen or fresh
    • 1 teaspoon Turmeric
    • ½ teaspoon Red Chilli Powder / Paprika Powder
    • 1.5 teaspoons Salt
    • 5 cups Water

    Instructions

    Traditional Pressure Cooker:

    • Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
    • Heat ghee in the pressure cooker and add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes on medium flame.
    • Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 4-5 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
    • Add all the veggies, turmeric, chilli powder, salt and water to the cooker and pressure cook for 6-7 whistles. Let the pressure release naturally. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

    Instant Pot Version:

    • Wash the rice and both the dals (lentils) well, and soak them in enough water to cover them for at least 30 minutes or up to two hours. This helps them cook faster.
    • Turn on the saute function and heat ghee in the pot. Add cumin seeds, peppercorns, bayleaves, cloves, cardamoms, ginger and green chilli. Saute for two minutes or till you can smell the spices.
    • Drain all the water from the rice and lentils and add them to the cooker. Dry roast them for 5-6 minutes, till you can smell a nutty aroma. Don't worry if some of the rice and lentils stick to the bottom of the pan, but be careful not to burn them.
    • Add all the veggies, turmeric, chilli powder, salt and water to the cooker and cook on high pressure for 30 minutes. I prefer using the manual pressure function. Let the pressure release naturally for at least 10 minutes, and then release pressure manually. Once all the pressure has released, open the pressure cooker and mix well. After mixing, the rice and dal should have broken down and should look slightly creamy. Check for salt, and serve hot with ghee, fried potatoes, tomato chutney or just yogurt.

    Video

    Notes

    1. Here's a pretty cool article about dals (lentils) along with their images to help you identify them easily
    2. The consistency of a khichdi is a personal preference. We like ours on the mushier side, but if you prefer it less mushy, reduce the water by a cup. You can also add more water if you like and cook it further if you want your version mushier.
    3. To reheat, just add a little water and heat it over a low flame.
    4. Aloo Fry is amazing with khichdi. I do a slightly different version with skin on sliced potatoes and here's what you'll need for it. Follow the instructions in the video to make it.
      1. Potatoes 2 (skin on, thinly sliced)
      2. 1 teaspoon chilli powder
      3. 1 teaspoon Jeera Powder
      4. 1.5 teaspoon Coriander Powder
      5. ½ teaspoon Turmeric
      6. ½ teaspoon Salt
      7. 2 tablespoon Mustard Oil
    5. You can also serve khichdi with raita, you can check out my raita recipe here - https://myfoodstory.com/indian-raita-recipe/ 
     

    Nutrition

    Calories: 313kcal | Carbohydrates: 49g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 920mg | Potassium: 458mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2875IU | Vitamin C: 31mg | Calcium: 61mg | Iron: 3mg
    Subscribe Today!Sign-up here Email List!
    The Khichdi Recipe that\'s SO tasty!
    Pin2K
    Share75
    WhatsApp
    Email
    2K Shares
    « Perfect Ghee Rice (Neychoru / Nei Choru Recipe)
    Tomato Chutney - 2 Ways »

    * This post may contain affiliate links.

    Reader Interactions

    Comments

    1. Mrs Suresh, UAE says

      March 01, 2021 at 2:11 pm

      5 stars
      Unique recipe . Awesome made it thrice.In fact your description “khichdi that is actually tasty” only drew my attention to try out this

      Reply
    2. Smita says

      November 10, 2020 at 9:05 pm

      I am just logging in to comment that I find it a little offensive when you caption this recipe as a khichdi recipe that’s actually tasty. You are clearly suggesting by saying this that most khichdi recipes are not tasty. It’s a bit offensive. You could just change your caption to “ A tasty khichdi recipe”. Of course, it’s your blog and you can give any caption you want, but this caption stood out in a negative way when I googled khichdi recipes.

      Reply
      • Richa says

        November 19, 2020 at 4:09 pm

        Just like you pointed out, this is my blog, my writing and my recipe and I have a right to my opinion. In my opinion, a lot of khichdi recipes are just plain boring and I stand by this. This one isn't!

        Reply
        • harish says

          April 20, 2021 at 11:06 pm

          sahi baat hain!! aise nahi bolna chahiye tha..

    3. Meera says

      June 30, 2020 at 7:21 pm

      5 stars
      It came out yum! I made a quick coriander, onion, and green chilly raita with it and we loved it all together. Thanks for sharing!

      Reply
      • Richa says

        July 07, 2020 at 11:17 am

        Fantastic! Thats my idea of a comfort meal. Thanks for trying out this recipe and leaving a comment Meera. Soooo glad you liked it!

        Reply
    4. nalini says

      March 09, 2020 at 6:36 am

      5 stars
      could you please provide the recipe for the tomato chutney you show in the photo along with the khichdi?
      thanks!
      w/

      Reply
      • Richa says

        March 09, 2020 at 2:59 pm

        Hey Nalini! It's on my list and I'll share that recipe soon

        Reply
    5. SIVA says

      December 22, 2019 at 9:04 am

      5 stars
      Thank you very much for the delicious kicheri recipe.

      Reply
      • Richa says

        January 20, 2020 at 12:24 pm

        So glad you liked it Siva!

        Reply
    6. Kirti K says

      June 29, 2019 at 4:10 pm

      5 stars
      Have tried other khichdi recipes but this the best of all.. thanks for such a wonderful recipe..

      Reply
    7. Bohlander Michelle says

      June 21, 2019 at 10:29 am

      4 stars
      Sounds like a great recipe! But the sodium content is very high in this recipe. Which ingredients is it coming from?

      Reply
      • Richa says

        August 07, 2019 at 9:22 pm

        I'm not sure. The only ingredient that can contribute to sodium in this case is salt. But let me check this and get back to you.

        Reply
    8. Tasha says

      February 06, 2019 at 4:11 am

      What kind of rice do you recommend using?

      Reply
      • Richa says

        February 07, 2019 at 11:55 am

        Any short grain rice will work here. I use 'sona masoori' which is available at most grocery stores

        Reply
    9. Tamara says

      January 28, 2019 at 4:14 am

      I saw the comment giving tomato chutney ingredients but I'm just not adept enough to guess at the amounts! Hope you are able to give the complete recipe soon. 😊

      Reply
      • Richa says

        February 05, 2019 at 10:38 am

        It's on the list - I'll add that recipe soon!

        Reply
    10. Kanak says

      October 28, 2018 at 10:26 pm

      5 stars
      Thanks for this lovely recipe. My Tamil hubbs loved it, and I got hella credit!

      Reply
      • Richa says

        February 05, 2019 at 7:59 pm

        Wohoooo! so glad you and your hubs loved it.

        Reply
      • Seema says

        April 01, 2020 at 3:20 pm

        5 stars
        Loved this kichdi recipe. Made a big batch on Monday for lunch with fried potatoes, pickle and curd on the side. Second batch was an early dinner last night with spicy, fried Kerala style prawns 😋😋

        The only things I did different were I used basmati rice (rozana) and I sautéed the veggies first coz I didn't want them completely mushy, removed them from pan and followed the recipe as is, adding the veggies again with the water. Yummy, yum, yum 😁

        Reply
        • Richa says

          April 13, 2020 at 4:47 pm

          Love the changes you made Seema, thanks so much for sharing!

    11. Siddhi Ghai says

      August 03, 2018 at 12:20 am

      Hi Richa,

      I love your recipes and i have literally learnt how to cook with your recipes.
      Regarding this post i had a few questions:
      1) Can I use basmati rice as we buy only the one kind? Will this have a different result? Do i need to adjust my water ratio?
      2) What is the tomato chutney recipe that you have used?
      3) Is there any particular kind of potatoes or masala that you used to make the side of potatoes?

      Again I wanted to tell you that i love your recipes! Keep em coming!

      Reply
      • Richa says

        August 21, 2018 at 8:19 pm

        Hey there - if you are using basmati rice, you might have to cook it for an extra ten minutes to break down the long strands of the rice (unless you prefer it that way). You don't need to add extra water if you use basmati rice. I don't have proper recipes for the chutney and the potatoes yet, but here's what I do - For the chutney - heat oil, add mustard seeds, minced ginger and garlic, green chillies and onions. Once onions are translucent, add at least double the amount of tomatoes or more with turmeric, little chilli powder (spice comes from green chillies) and coriander powder. Add a little water and let it simmer till tomatoes become super pasty, add jaggery (it should be sweet and spicy), salt, a few curry leaves and lots of coriander and finish. For the potatoes, I peeled and sliced them, rubbed mustard oil, turmeric, chilli powder, lots of coriander powder and raw mango powder and salt all over them. Add some oil to the pan and place them in a single layer. Just let them cook slowly, and turn once till they are cooked through. Takes about 15 minutes if you slice them 1/4 inch

        Reply
    12. Chhavi says

      June 29, 2018 at 11:26 am

      This looks so comforting! I make a tangy version of this with Tamarind…Its called bisibela bhath in Karnataka...

      Reply
      • Richa says

        July 06, 2018 at 6:37 pm

        I'm familiar with bisibele bath but in my opinion, this is a closer cousin of pongal. All of them are equally yummy!

        Reply
    13. Ron says

      June 22, 2018 at 11:41 am

      5 stars
      Your khichri story brings to my mind my many travels to India prior to my retirement. Khichri was my first menu choice for my evening meal. As you say, it is a very comfortable food to eat. And, you are so correct in saying it has many different variations. My first experience was in Delhi and the dish had very distinctive flavours and not so spicy. My last memory of the dish in India was in Korba, Odisha state and it was extremely spicy and lacked flavour. Your recipe sounds wonderfully balanced and one to be cooked soon.

      Reply
      • Richa says

        February 09, 2019 at 1:33 pm

        Thank you Ron!

        Reply
    14. Ann says

      June 21, 2018 at 6:33 pm

      Can this be made in a normal saucepan

      Reply
      • Richa says

        June 22, 2018 at 9:48 am

        Hey Ann, we usually cook this in a pressure cooker because it cuts down the cooking time. But yes, it can be made in a saucepan. Make sure you have a large pot because this recipe needs a lot of water. Just bring everything to a boil, after you've added the vegetables and water and then cover and cook on a medium low flame for 45 minutes-1 hour. You may need to add more water if necessary, and stir occasionally to make sure it doesn't stick to the bottom of the pan.

        Reply
        • Aimee says

          August 19, 2018 at 11:05 pm

          Thank You!! Can't wait to try this!! I was worried because I don't have an instant pot but am excited to try on the stovetop. Thanks for posting!!

        • Richa says

          August 21, 2018 at 7:47 pm

          So glad! I hope you like it!

    15. Nicole McKee says

      June 21, 2018 at 6:05 pm

      This recipe looks wonderful! I've made something similar that is just rice, lentils, and caramelized onion. Is there any way to make this recipe without a pressure cooker/instant pot?

      Reply
      • Richa says

        June 22, 2018 at 9:49 am

        Hey Nicole, we usually cook khichdi in a pressure cooker because it cuts down the cooking time. But yes, it can be made without one. Make sure you have a large pot because this recipe needs a lot of water. Just bring everything to a boil, after you've added the vegetables and water and then cover and cook on a medium low flame for 45 minutes-1 hour. You may need to add more water if necessary, and stir occasionally to make sure it doesn't stick to the bottom of the pan.

        Reply
    Newer Comments »

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Cooked this? Rate this recipe!




    Primary Sidebar

    Hi I'm Richa! the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you.

    TOP RECIPES

    • Idli Dosa Batter - For soft idlis and crispy dosas!
    • Crispy Honey Chilli Potatoes - so easy to make at home!
    • Restaurant Style Paneer Butter Masala
    • Dhaba Style Chicken Curry
    • The Best Chicken Biryani (Step by step video recipe)
    • Soft Rotis - How to make them at home

    Christmas Favourites

    • Creamy Garlic Mashed Potatoes
    • Roasted Spatchcock Chicken with Orange Rosemary
    • Herb Garlic Roast Chicken
    • Danish Brown Butter Cookies - Perfect for gifting
    • How to make Panna Cotta - Classic Vanilla!
    • Last Minute Plum Cake (Christmas Fruit Cake)

    Footer

    ↑ back to top


    • Privacy Policy
    • Disclaimer
    • Copyright

    • Sign Up! for emails and updates

    • About

    © COPYRIGHT 2022 MY FOOD STORY

    © Copyright 2023 My Food Story