featured 158017

Spiced Khichdi Recipe: Comforting One-Pot Indian Meal

Masala Khichdi is a comforting one-pot meal made with rice, lentils, spices and vegetables. It’s ideal for quick weekday lunches or dinners and can be made in an Instant Pot or a traditional stovetop pressure cooker using this simple recipe.

Masala khichdi served in a bowl.

A Quick Look At This Masala Khichdi Recipe

  • Prep Time: 10 minutes
  • Soaking Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Serves: 4
  • Cuisine: Indian
  • Course: Main Course
  • Diet: Vegetarian, Gluten-Free
  • Skill Level: Beginner
  • Equipment: Pressure Cooker or Instant Pot, ladle, cutting board

Why You’ll Love This Family Favorite Recipe!

  • One-pot meal: Everything cooks together for minimal cleanup and maximum comfort.
  • Customizable: Adjust heat and texture — spicy or mild, mushy or fluffy.
  • Great for busy days: Quick prep, minimal chopping, and hands-off pressure cooking.
  • Comforting: Warm spices and a touch of ghee make this a cozy, homestyle dish.

Table of Contents

  • A Quick Look
  • Why You’ll Love It
  • Ingredients
  • How to Make
  • FAQs
  • Pro Tips

Masala Khichdi (pronounced khich-dee) is a savory porridge of rice and lentils cooked with vegetables and fragrant spices. It’s a beloved comfort food across India and adapts well to many variations.

Serve masala khichdi hot with a spoonful of ghee, plain yogurt, green chutney and crisp papad for contrast. It’s naturally gluten-free and can be made vegan by swapping ghee for oil.

This recipe works in both a stovetop pressure cooker and an Instant Pot. The instructions below include both methods, and the recipe scales easily for larger batches.

Ingredients

  • Rice – ½ cup short-grain/sticky white rice (Indrayani, Jasmine or broken basmati/Sona Masuri).
  • Lentils – ½ cup split green gram (green moong dal); yellow moong, toor, chana dal or masoor can be used too.
  • Whole spices – cloves, a small cinnamon stick, black peppercorns, cumin seeds.
  • Veggies – onions, green chilies, potatoes, green peas and carrots (or any favorite vegetables).
  • Spice powders – coriander powder, turmeric, Kashmiri red chili powder, and salt.
  • Others – ghee (or oil for vegan), ginger-garlic paste, fresh lime juice, chopped cilantro.

Optional additions: curry leaves, mustard seeds, garam masala or tomato (chopped or pureed) for a tangier version. To make vegan, use neutral oil or coconut oil instead of ghee.

How To Make Vegetable Masala Khichdi

In an Instant Pot

  1. Rinse ½ cup rice and ½ cup moong dal 2–3 times until the water runs clear. Soak them in 3 cups water for 20 minutes, then drain.
  2. Press SAUTE on the Instant Pot, add 2 tablespoons ghee and let it heat.
  3. Add whole spices: 2 cloves, a 2-inch cinnamon piece, 4 black peppercorns and 1 teaspoon cumin seeds. Let them sizzle briefly.
  4. Add ½ cup thinly sliced onions and 2 slit green chilies. Cook until onions are lightly browned (4–5 minutes).
  5. Add 2 teaspoons ginger-garlic paste and sauté for 2 minutes.
  6. Add ½ cup cubed potatoes, ½ cup peas and ½ cup cubed carrots; cook for 1 minute.
  7. Stir in 1 teaspoon coriander powder, ½ teaspoon turmeric, ½ teaspoon Kashmiri red chili powder and 1 teaspoon salt. Cook for a minute.
  8. Add the drained rice and lentils with 3 cups water, 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Stir gently.
  9. Close the lid, set the valve to sealing. Press CANCEL, then PRESSURE COOK (High) for 12 minutes.
  10. When cooking finishes, allow natural pressure release for 10 minutes, then release remaining pressure and open the lid.
  11. Stir the khichdi. If it’s too thick, add boiling water to reach a porridge-like consistency. Adjust salt to taste.
  12. Garnish with fresh cilantro and serve hot with a dollop of ghee, yogurt, green chutney and papad.
Soaked rice and lentils in a bowl.

In a Traditional Pressure Cooker

  • Add the spices, moong dal, rice and prepared vegetables to the cooker.
  • Add 4 cups water, stir gently and pressure cook for 1 whistle on high. Reduce heat to low and cook for 12 minutes.
  • Remove from heat, allow natural pressure release, open lid and stir well. Serve hot with ghee, chutney, yogurt and papad.

Masala Khichdi FAQs

How to make vegan masala khichdi?

Use oil instead of ghee and serve with plant-based yogurt.

Can I replace white rice with brown rice?

Yes. In an Instant Pot, add 1 extra cup of water and pressure cook on high for 20 minutes. In a stovetop pressure cooker, cook 1 whistle on high then 20 minutes on low. Texture and water needs will differ.

Pro Tips

  • Mix moong dal with toor dal for a different texture and flavor.
  • Adjust green chilies to your preferred spice level.
  • Add extra water for a soupier khichdi; add 1–2 tablespoons more ghee for richness.
  • Use vegetable stock instead of water for deeper flavor.
  • You can substitute brown rice, quinoa or couscous, but adjust water and cooking times accordingly.

Nutrition (per serving)

Calories: 297 kcal; Carbohydrates: 46 g; Protein: 10 g; Fat: 8 g; Fiber: 11 g. Values are approximate.