Khichdi or Kitchari is a traditional Indian dish of rice and lentils or split mung beans. It's a 1-pot meal that is both healthy and comforting. This somewhat non-traditional version offers an option to use quinoa instead of white rice (quinoa khichdi) and is especially nourishing and easy to prepare thanks to the Instant Pot. Stovetop instructions included.
What is khichdi?
Khichdi, also called kitchari, is a traditional Indian dish often consumed as a simple, comforting, and balanced meal. The word khichdi has roots in Sanskrit and refers to a dish cooked with rice and legumes (source).
Jump to:
I first learned about kitchari while studying yoga and Ayurveda. In many ways it reminded me of childhood and the simple rice and lentil dishes my mom made when she followed a Macrobiotic diet.
I forgot about this amazing dish for a while and then re-discovered it thanks to a local tea shop. On that note, if you're ever visiting Asheville, NC, be sure to check out Dobra. In addition to teas from around the world, they have an entirely vegetarian (mostly vegan) menu of light fare and desserts, and the vibe is so lovely.
Anyway, when it comes to comfort food that's both healthy and delicious, kitchari is hard to beat! The savory spices are just subtle enough to keep you coming back for more, and the lentils create a creaminess that's so pleasing.
Since my husband and I enjoy kitchari so much, I started experimenting with substitutions to make it more suitable for our daily needs.
I also started cooking khichdi in the Instant Pot after discovering Vegan Richa's kitchari recipe.
Since white rice is more refined and my digestive system doesn't love it, quinoa was an easy swap that came to mind.
You can also prepare kitchari with brown rice, but in order to keep the cook time in the Instant Pot short, and more aligned with vegetables we like to add, we prefer quinoa over brown rice. The texture of quinoa is also softer and blends well with the creamy lentils.
We also like to bump up the spices and incorporate pretty much any vegetables we have on hand.
If you've never had kitchari/khichdi, give it a try! I think you'll fall in love with the comforting and nourishing qualities of this ancient dish.
Ingredients
- rice or quinoa - use white basmati rice for a more traditional kitchari or white quinoa for a whole-food option with additional fiber and protein.
- split mung beans or red lentils - kitchari is traditionally made with mung dal (or moong dal), sometimes called yellow lentils, which are split mung beans. Split red lentils also cook quickly and can be used. I usually have red lentils on hand for one of our favorite easy dinners, Instant Pot Red Lentil Curry, so that's my go-to.
- ginger root - you'll need a thumb-size piece.
- onion and garlic - these aromatics aren't used in some kitchari recipes, but since we're usually preparing kitchari to enjoy on regular occasions (not to heal the digestive tract), we enjoy the added flavor. If you are sensitive to these foods or following a low FODMAP diet, it's perfectly fine to omit them.
- spices - adjust the spices to suit your preferences. We love it with cumin seeds, ground cumin, turmeric, and black pepper.
- oil - khichdi is often made with ghee, but to keep ours vegan we use oil to enhance the flavors of the spices. If you enjoy the taste of coconut oil, it pairs nicely with the other ingredients. Otherwise, any neutral cooking oil you like is fine.
- vegetables - you can add a wide variety of veggies to kitchari. The main thing to consider is cook time, so that the veggies are done when the rice/quinoa and lentils are done.
I like to use cauliflower or broccoli plus a sweeter veggie like carrots or corn. Other options: green beans, peas, tomatoes, mushrooms, Swiss chard or kale, peppers, zucchini, and potato. Tender greens like spinach can be stirred into the pot after cooking.
Want to save this recipe? 📩
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
See the recipe card below for quantities and full instructions.
How to Make Khichdi in the Instant Pot
Using the saute function on the Instant Pot, heat the oil and add the cumin seeds. Stir and cook for 30 seconds, then add the onion, garlic, and ginger and cook for 3 to 4 minutes.
Next, add the spices and bay leaf. Stir frequently and cook for 1 minute. Press cancel to end the saute.
Add the vegetables, rice or quinoa, lentils, and salt.
Finally, add the water and stir well. Lock on the lid and set the valve in the sealing position. Cook at high pressure for 4 minutes. Allow the pressure to naturally release for 5 minutes, then manually flip the valve to release the remaining pressure.
Tip: It takes about 10 minutes for the Instant Pot to come to pressure. Once it does, and you hear a beep, the 4-minute timer will begin.
Stovetop Instructions
Of course, you can also prepare kitchari on the stovetop.
The process begins with a saute similar to the first few steps of the Instant Pot instructions. After adding the water, bring it to a low boil. Partially cover the pot and reduce the heat to maintain a simmer.
Cook the khichdi for about 25 minutes or until the lentils and rice/quinoa are soft. Keep an eye on the pot and adjust the heat or add water, as needed.
Serving Suggestions
Enjoy khichdi as a full meal or side dish. Serve plain or garnished with fresh cilantro. A squeeze of lime juice and/or a dollop of plain non-dairy yogurt are also nice.
Recipe FAQs
Kitchari's flavor is determined by the spices and whether you choose to include aromatics like ginger, onion and garlic. Commonly used spices in kitchari are cumin seed, turmeric, coriander, and black pepper. The overall flavor of the dish is more mild than you might expect, due to the amount of spices in relation to the rice and lentils.
Either is fine, so it's up to you. We usually enjoy kitchari for lunch or dinner, so we tend to prefer it more set. To give this recipe more of a porridge-like consistency, increase the water by ½ cup.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave. If desired, add a few tablespoons of water when reheating to create a porridge-like consistency.
Yes, kitchari freezes well and is a healthy option to have in the freezer. To freeze: once the kitchari has cooled completely, store in an air-tight, freezer-safe container for up to 3 months. Thaw before reheating.
Top Tips
- Always rinse quinoa very well to remove the bitter saponins.
- Rice and lentils should also be rinsed thoroughly or soaked for 10 - 15 minutes then drained and rinsed.
- This recipe creates a firm-yet-creamy, "set" kitchari. If you prefer a porridge-like consistency, increase the water by ½ cup.
More Instant Pot Lentil Recipes
Recipe
Instant Pot Khichdi (Quinoa or Rice)
Equipment
- 6-quart instant pot - 6-quart or larger
Ingredients
- 1 tablespoon oil such as avocado or coconut
- 1 teaspoon cumin seed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 thumb-size piece ginger root, grated
- 1 bay leaf
- 1 teaspoon ground turmeric
- scant 1 teaspoon ground cumin
- 2 teaspoons curry powder, optional
- ½ teaspoon black pepper
- approx. 3 cups vegetables such as cauliflower/broccoli florets, peas, or sliced carrot - see Notes
- 1 ¼ teaspoons sea salt
- 1 ¼ cups white quinoa, rinsed very well - or long grain white basmati rice
- 1 cup split red lentils or mung dal (yellow lentils), sorted and rinsed
- 4 ¾ cups water - for creamier, porridge-like consistency increase by ½ cup
Instructions
- In a 6-quart or larger Instant Pot, press the saute button and let it get hot. Add the oil. Once hot, add the cumin seed and cook for 30 seconds. Add the onion, garlic, and ginger. Stirring occasionally, cook for 3 to 4 minutes.
- Next, add the spices and bay leaf. Stir and cook for 1 minute. Press cancel to end the saute.
- Add the vegetables, rice/quinoa, lentils, salt, and water. Stir very well.
- Twist the Instant Pot lid into the locked position, and set the valve to sealing. Press the manual/pressure cook button, and set it for 4 minutes at high pressure. It will take 10 to 15 minutes for the pressure to build, then the timer will begin. At the end of the 4 minutes, allow the pressure to release naturally for 5 minutes, then flip the valve to manually release the remaining pressure.
- Carefully remove the lid, and let the khichdi stand for a few minutes. Serve plain or with your favorite garnishes like cilantro, lime juice, or non-dairy yogurt.
Notes
More options: green beans, peas, corn, Swiss chard or kale, peppers, tomatoes, mushrooms, sweet potato. Tender greens like spinach can be stirred into the pot after cooking. Stovetop Instructions - Preheat a large pot on the stove, and follow the first few steps of the Instant Pot instructions. After adding the water, increase the heat and bring just to a boil. Partially cover the pot and reduce the heat to maintain a simmer. Cook the khichdi for 25 to 30 minutes or until the lentils and rice/quinoa are soft. Keep an eye on the pot and adjust the heat or add water, if needed. Store kitchari in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in a microwave. If desired, add a few tablespoons of water when reheating to make creamier. To freeze, transfer to a freezer-safe container and freeze for up to 3 months. Thaw before reheating.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Monica says
This is the first time I have tried red lentils, and I have been enjoying this for breakfast this week. I used carrots and cabbage as my veggies, with yogurt and lime juice on top. I am looking forward to trying this with other vegetables as well. So glad I found your site…you are inspiring me to make new dishes!
Jessica says
I made this about a week ago using tri-colored quinoa, red lentils and vegetable broth. I added broccoli, carrots and snow peas for the vegetables (basically a whole bag of vegetable medley mix you can get at the store). I forgot about the onion and the bay leaf, but OMG this was soooo good! I added a dollop of nonfat plain Greek yogurt and sprinkled some sumac over the top. It was nourishing, warming and comforting. Will make again and change up the veggies... thinking sweet potato, tomatoes and maybe baby kale this time.