What's the difference between khichdi and khichuri?

Khichdi is the Indian version—simpler with rice and lentils. Khichuri (Bengali) often includes vegetables and has a thicker, more elaborate preparation.

Can I use red lentils instead of moong dal?

Yes, but red lentils cook faster and break down more, making the texture mushier. Use slightly less and reduce cooking time by 5–10 minutes.

How do I know when khichdi is done?

Rice and dal should be completely soft and creamy. The mixture should hold together loosely; if too thick, stir in warm water or broth.

Is khichdi good for meal prep?

Yes. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, adding water if it's too thick.

Can I make khichdi in an Instant Pot?

Yes. Use a 1:3 ratio of rice-and-dal to liquid, sauté aromatics first, then pressure cook on high for 8 minutes. Quick release after 5 minutes rest.

Khichdi Recipe (Stovetop & Instant Pot)

Name: Khichdi Recipe (Stovetop & Instant Pot)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 to 2 tablespoons ghee ((clarified butter) or oil); ¾ to 1 teaspoon cumin seeds; 1 bay leaf (or 1 sprig of curry leaves (optional)); ¾ to 1 teaspoon ginger (grated or ginger paste (1 inch piece)); ¼ cup onion (finely chopped (1 very small, optional)); 1 green chili (slit or ½ tsp red chili powder); ½ cup tomatoes (deseeded & fine chopped or pureed (1 medium)); ¼ teaspoon turmeric; ⅓ teaspoon salt ((adjust to taste)); ½ cup rice ((any kind or quinoa, steel cut oats, millets)); ½ cup moong dal ((skinless petite yellow lentils) (or any other dal)); 4 cups water ((more to adjust, for porridge consistency)); 1 pinch asafoetida ((hing) (optional)); ½ tablespoon ghee (for topping); 1 medium carrot (cubed); 8 french beans (cut to 1 inch length); 1 small potato (cubed)

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Khichdi Recipe (Stovetop & Instant Pot) | CookOS

Ingredients

1 to 2 tablespoons ghee ((clarified butter) or oil)
¾ to 1 teaspoon cumin seeds
1 bay leaf (or 1 sprig of curry leaves (optional))optional
¾ to 1 teaspoon ginger (grated or ginger paste (1 inch piece))
¼ cup onion (finely chopped (1 very small, optional))optional
1 green chili (slit or ½ tsp red chili powder)
½ cup tomatoes (deseeded & fine chopped or pureed (1 medium))
¼ teaspoon turmeric
⅓ teaspoon salt ((adjust to taste))
½ cup rice ((any kind or quinoa, steel cut oats, millets))
½ cup moong dal ((skinless petite yellow lentils) (or any other dal))
4 cups water ((more to adjust, for porridge consistency))
1 pinch asafoetida ((hing) (optional))optional
½ tablespoon ghee (for topping)
1 medium carrot (cubed)
8 french beans (cut to 1 inch length)
1 small potato (cubed)

17 Ingredients

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Instructions

1
Add rice and moong dal to a pot. Rinse them at least thrice & drain water completely. If you do not have a cooker, then soak them for 30 to 40 mins. This will help them cook faster.
2
Heat ghee in a pressure cooker or pot on a medium heat. Once the ghee is hot, add bay leaf (optional) and cumin seeds.
3
Soon the seeds begin to splutter, then add ginger & saute until fragrant, for about 30 to 60 seconds & sprinkle hing.
4
Add onions and green chilies. Saute them until the raw smell of onions goes away & they begin to turn golden.
5
Next add tomatoes, carrots, beans, salt and turmeric. Saute for 3 to 4 mins.
6
Then add drained daal and rice. Saute for 3 to 4 mins.
7
Pour 4 cups water for porridge like consistency or 3 cups for mushy consistency.
8
Stir well & taste the water. Add more salt if needed.
9
Cover the pressure cook and let it cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a medium flame for porridge consistency.
10
Let the pressure release on its own, then open the lid and mix well. If the consistency is too thick for your liking, pour about ½ to ¾ cup hot boiling water and simmer for 1 to 2 mins until dal khichdi begins to bubble. Taste test and adjust salt.
11
If cooking in a pot, bring water to a boil on a high flame. Then reduce the flame to medium to low and continue to cook.
12
Leave the pot uncovered or partially covered so the froth won't overflow. Keep checking and add more hot boiling water (about ½ to ¾ cups) as needed until the lentils are fully soft cooked.
13
When both are done, mash the khichdi slightly so you get a thicker consistency. Adjust salt as needed.
14
Transfer to serving plates and pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.
15
Press saute button (medium) on your Instant pot. Pour ghee to the steel insert.
16
As soon as the ghee melts, add bay leaf and cumin seeds.
17
When cumin begins to sizzle add onions & chopped chili.
18
Saute until onions turn transparent. Next add in ginger, hing, tomatoes, all veggies & turmeric.
19
Saute for 2 to 3 mins until tomatoes turn mushy.
20
Add drained rice & lentils. Saute them for another 2 to 3 mins.
21
Next add salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water.
22
Add more salt if needed. Secure the lid & move the steam release handle to sealing.
23
Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins.
24
Once it is done, the instant pot beeps, then press cancel and switch off.
25
Wait for a natural pressure release for 10 minutes & release the rest manually.
26
When the float valve drops, open the lid & stir gently.
27
If you like soupy khichdi, add some hot boiling water to bring to consistency you like. Saute for 1 minute if you prefer.
28
Top dal khichdi with little ghee & serve with pickle or papad or chutney.