Add Preferred SourceKitchari or khichdi is a hearty and nourishing dish that is rich in flavors and easy to prepare. Made with a blend of rice, lentils, and warming spices, this gluten-free meal can be cooked in just 30 minutes.
Kitcharee is not only delicious but also very comforting. Give this recipe a try today and enjoy a satisfying meal that's both tasty and easy to make.
What is kitchari?
Kitchari, a traditional Ayurvedic dish, features a combination of rice and lentils, along with healing and warming spices that create a wholesome, nourishing, and comforting porridge-like dish. The term "kitchari" translates to "mixture," and this beloved Indian comfort food is also known as khichdi, khichri, or khichuri. If you are looking for more delicious khichdi recipes, check out my collection of different khichdi varieties.
Why you will love this recipe?
- This tried and tested recipe balances wholesome ingredients and delicious flavors to create the most comforting meal.
- It is incredibly easy to make and requires minimal ingredients.
Ingredients and substitutes
Lentils: Yellow lentils or mung dal is used. It can be replaced with red lentils (masoor dal).
Rice: White basmati rice or sona masoori rice works well in this dish.
Spices: We need three whole spices - black mustard seeds, cumin seeds, and fennel seeds. We also need ground turmeric.
Ghee: Use store-bought or homemade ghee for the traditional version. You can also replace it with olive oil or coconut oil to make this dairy-free.
See the recipe card for the full list of ingredients and quantities.
Step-by-step instructions
Step 1: Wash the rice and split mung beans thoroughly in running water. Drain all the water and soak it in fresh water for 5-10 minutes (image 1).
Step 2: Set the
Step 3: Drain all the water from the rice and dal. Add it to the
Step 4: Add 7 cups of water and give it a good mix. Secure the IP lid and pressure cook for 6 minutes (images 5 and 6).
Step 5: Do a natural pressure release and open the lid. Top with cilantro. Mix well and serve warm (images 7 and 8).
Expert Tips
Rinse the rice and dal thoroughly before using them. You can also soak them for 10-15 minutes if you have time, but this is an optional step.
An authentic khichari is made using ghee. However, you can replace ghee with coconut oil or olive oil to make a vegan kitchari.
Khichdi is best served fresh and hot with a dollop of ghee on top.
Serving Suggestions
Khichdi is traditionally served with four accompaniments: yogurt, Indian pickle, papadum, and ghee. You can also top it with lemon or lime juice just before serving.
Recipe FAQs
Yes. You can add up to 2 cups of vegetables to this recipe. You can include peas, cauliflower, carrots, and green beans.
Khichdi can be stored in the refrigerator for up to 3 days. You can also make a big batch and freeze it. It can get dry when stored, so add a little water and simmer in a saucepan.
Yes, khichdi is naturally gluten-free.
Soaking is optional and can be skipped.
If you tried this Instant Pot Kitchari Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Kitchari / Khichdi (Instant Pot)
Ingredients
- 1 cup Basmati rice
- 1 cup moong dal
- 2 tablespoon ghee (use store-bought or homemade ghee)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ¼ teaspoon asafetida (hing)
- ½ inch ginger minced or grated
- 1 teaspoon turmeric
- 1½-2 teaspoon salt adjust as per taste
- 7 cups water
- ¼ cup cilantro
Optional ingredients
- 2 cups vegetables
- ½ teaspoon garam masala
Instructions
- Wash the rice and moong dal thoroughly in running water 2 to 3 times. Drain all the water and soak it in fresh water for 5-10 minutes.
- Set the Instant Pot to saute mode and add the ghee.
- Once it heats, add mustard seeds and let them splutter. Next, add cumin seeds, fennel seeds, hing, and ginger. Saute for a few seconds.
- Drain all the water from the rice and dal. Add it to Instant Pot along with turmeric powder and salt.
- Add the water and give it a good mix.
- Secure the lid and pressure cook for 6 minutes. Do a natural pressure release.
- Open the lid and add cilantro. Mix well and serve warm.
Liz says
I'm always looking for new ways to use our Instant Pot and since we have a toddler, it seems like we're always fighting off some kind of illness! This Kitcharee was so delicious and cozy.
Gina says
I first learned about kitchari a few years ago and have come to love many ayurvedic recipes like this one since. This IP version makes it really easy to put this meal together. Thanks for the great recipe!
Bella B says
I got an instant pot for Christmas and loving all the new recipes. This Kitchari is a few favourite and so easy to make!
Brooke says
What a delicious and beautiful recipe! I enjoyed making this (so easy in the IP) almost as much as eating it. It was a winner in our house. Thanks for an easy and delicious recipe.
Addison says
This was so hearty and flavorful! Love that it's made in the Instant Pot. So easy!
Mary says
This Indian recipe is new to me. As read your post, I thought "This is quite easy to make, let me give this a try." And so as I tried making it, the output tasted so good! I also tried dashing it with some lemon to add some sour variation, and I love the result! Thank you for this recipe 🙂
Shilpa Kerur says
I'm delighted to hear that you tried kitchari and liked it! Thank you for giving it a go, and I'm so glad you enjoyed it. Happy cooking, and you're very welcome!