Are you in search of a scrumptious and comforting meal that is also easy to prepare? Look no further. As a chef specializing in Vietnamese and Asian cuisine, I am sharing with you my recipe for an incredible Instant Pot Vegetable Khichadi. This dish is a flavorful combination of rice, lentils, and vegetables, making it hearty and filling. Moreover, the Instant Pot makes preparation so quick and hassle-free, and the resulting dish is incredibly delicious.
Khichadi is a popular Indian dish that has become increasingly famous globally as people begin to realize its amazing taste and health benefits. With the addition of vegetables such as green beans, peas, methi leaves, and spices like cumin, turmeric powder, chili powder, garam masala powder, ginger, garlic cloves, and curry leaves; this Instant Pot Vegetable Khichadi recipe feeds both your body and soul!
It is perfect comfort food that can nurture you when you need it most. Whether you are feeling down or just need a warm hug on a cold day; this recipe will bring warmth to your belly with its mouth-watering aroma and taste. So let’s grab our Instant Pot’s and get started crafting this vegetable khichdi masterpiece!
Why You’ll Love This Recipe
Listen up, folks! If you’re a fan of comfort food, you’ll love this Instant Pot Vegetable Khichadi Recipe. This is not your ordinary rice and lentil dish. No, no, no! This recipe is packed with flavor and spices that will tantalize your taste buds and leave you craving for more.
For starters, it’s a one-pot meal, which means easy clean-up for you. And with the Instant Pot, you can have a delicious meal in half the time it would take to cook it on the stove. This makes it perfect for those busy weeknights when you want something healthy and tasty but don’t have hours to spend in the kitchen.
But let’s talk about the real star of the show- the ingredients. This recipe has everything from brown rice to green beans to peas to methi leaves. And let’s not forget about the spices- ginger, curry leaves, garam masala powder, turmeric powder, chili powder, cumin seed- all working together to create a symphony of flavors that will leave your mouth watering.
And here’s the best part- you can customize this recipe to your liking! Don’t like green beans? Substitute them with carrots or bell peppers. Want a little more heat? Add more chili powder. The possibilities are endless, and that’s what makes this recipe so versatile and perfect for any occasion.
So if you want a hearty and healthy meal that’s packed with flavor and spices, then this Vegetable Khichadi Recipe is for you! Trust me; once you try it, you’ll never go back to boring rice and lentils again.
Before starting the Instant Pot Vegetable Khichadi Recipe, make sure you have these ingredients on hand:
- 1 cup of basmati rice (soaked for 20 minutes)
- 1/2 cup of moong dal
- 2 cups of mixed vegetables (green beans, peas, diced small)
- 1 garlic clove, minced
- 1 inch ginger, grated
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 tsp garam masala powder
- 1/2 tsp cumin seed
- a handful of methi leaves, chopped (optional)
- a few curry leaves (optional)
- salt to taste
Note: You can use any vegetables of your choice like carrots or potatoes. You can also use quinoa instead of rice.
The Recipe How-To
Step 1: Soak Rice and Lentils
Before starting the recipe, make sure you soak ½ cup of rice and ½ cup of toor dal in enough water for at least 15 minutes. This will help in cooking both the rice and lentils faster.
Step 2: Heat the Instant Pot
Next, heat the Instant Pot in ‘Sauté’ mode for 5 minutes. Once heated, add 2 tablespoons of oil and wait for it to heat up.
Step 3: Add Spices and Aromatics
To add flavor to our khichdi, we’ll add some spices and aromatics. Start by adding 1 teaspoon of cumin seeds, followed by 1 small diced garlic clove, 1 small piece of ginger finely chopped, a few curry leaves, and sauté for 30 seconds.
Step 4: Add Vegetables
After that, add 1 cup of diced small green beans, ½ cup of peas, and ½ cup of methi leaves (fenugreek leaves) or spinach. Keep stirring until everything is well combined.
Step 5: Add Rice, Lentils, and Masalas
Add the soaked rice and lentils to the mixture along with 1 teaspoon of garam masala powder, ½ teaspoon of turmeric powder, 1 teaspoon of chili powder, and 2 cups of water. Give everything a good stir and close the instant pot.
Step 6: Pressure Cook
Cook on high pressure for about 6 minutes. After that, let the pressure release naturally for about 10 minutes before opening the lid.
Step 7: Add Ghee
Finally, add a tablespoon or two of ghee (clarified butter) on top, give it a quick stir, and let it rest for a couple more minutes. Your delicious and healthy Vegetable Masala Khichdi is ready to be served!
Note: In case you prefer a thicker khichdi consistency, reduce the amount of water by ½ cup.
Substitutions and Variations
There’s no limit to the amount of creativity one can bring into a recipe, and this Instant Pot Vegetable Khichadi is no exception. Whether you are craving for a different set of flavors or have certain dietary needs limiting your ingredient intake, I’ve got the substitution ideas for you!
– Brown rice: If you prefer something other than brown rice, quinoa would be an excellent substitute. The texture and flavor complement that of this dish perfectly. You could also try using basmati rice or jasmine rice.
– Lentils: Moong dal is a lentil that is commonly used in khichdi recipes, but feel free to switch it up with split yellow peas, chana dal or urad dal.
– Vegetables: This Instant Pot Vegetable Khichadi allows for plenty of room to experiment with different vegetables. Green leafy vegetables like spinach or kale would add more nutrition and flavourful taste. Carrots, cabbage or potatoes would provide texture and flavoursome taste to this One-Pot Lentil Vegetable Rice.
– Spices: If you like spicing things up, consider adding in some whole spices – bay leaves or black peppercorns. Alternatively, use curry powder as seasoning.
– Ghee: Traditionally ghee or clarified butter is used for many khichdi recipes, however if you’re vegan you can swap it for vegan butter, coconut oil or olive oil as per your preference.
By making these small variations in the amount of ingredients and using some extra spices and herbs can take the dish to a whole new level!
Serving and Pairing
This Instant Pot Vegetable Khichadi recipe is a perfect comfort food to warm you up on a chilly evening or soothe your tummy when you are feeling down. The combination of rice, lentils, and vegetables creates a rich and hearty dish that requires no additional sides.
However, if you want to take this dish to the next level, you can serve it with some yogurt, chutney, or pickle. The tangy and spicy flavors of these condiments complement the subtle flavors of the khichadi and add an extra kick to your plate.
The Khichadi pairs well with some fresh naan bread or roti. These bread are perfect for scooping up the flavorful khichadi and soaking up its delicious sauce. If you prefer something lighter, pair the dish with some cucumber raita or side salad.
If you are looking for a healthy alternative, the khichadi also pairs well with quinoa instead of rice. Try the Quinoa Moong Dal Khichdi for a healthier twist on this classic Indian comfort food.
Regardless of how you choose to serve it, this Instant Pot Vegetable Khichadi Recipe is sure to satisfy your taste buds and leave you feeling full and satisfied.
Make-Ahead, Storing and Reheating
Few things are better than a piping hot plate of Instant Pot Vegetable Khichadi Recipe. But what do you do when you have leftovers or want to prep ahead for meal prep during the week?
Let’s say you’re entertaining guests or planning meal prep, and want to make in advance, cook the khichdi as directed and let it cool to room temperature before storing in an airtight container in your refrigerator for up to 3-4 days.
When it comes to storing the khichdi, make sure it’s completely cooled down before putting it in an airtight container. This prevents condensation from forming and will prevent the grain from becoming mushy or developing that ultimately unpleasant texture. It is best to store them in individual portions so you can easily reheat them when needed. Store for up to 3-4 days.
There are two ways to reheat your khichdi: microwave or stovetop. Either way, add some water or broth if possible to keep it moist while reheating.
In the microwave: Reheat one portion at a time for about 2-3 minutes while stirring occasionally.
On the stovetop: Add a splash of water or broth to rehydrate the dish slightly and prevent sticking, then cook over medium-low heat until warmed through while stirring occasionally.
Khichadi is one of those dishes that tastes even better on the second or third day. It’s almost like all of the spices have had time to meld together to create an even more flavorful dish than before. And with these make-ahead, storage, and reheating tips, enjoying your Instant Pot Vegetable Khichadi recipe whenever you want is easier than ever before.
Tips for Perfect Results
As the author of this vegetable khichadi recipe, I am excited to provide you with some tips for perfect results. Khichadi is a classic Indian comfort food, and with a little bit of preparation and knowledge, it’s easy to make a delicious and healthy meal.
1. Don’t skip soaking the rice:
Soaking rice for at least 30 minutes before cooking will ensure that the rice will cook more evenly and allow it to absorb more flavors.
2. Use the sauté function effectively:
The sauté function in Instant Pot or pressure cooker can be great for bringing out the flavors in spices or partially cooking the vegetables before adding other ingredients, but be mindful of not overcooking them.
3. Give lentils time to cook:
To avoid undercooked lentils, give them enough time to cook through, even if that means adding extra water or cooking them longer than the given time range.
4. Adjust spices according to your preference:
Feel free to adjust the amount of masala or other spices used in this recipe according to your preferences. Keep in mind that any modifications might affect overall taste profile.
5. Experiment with different grains:
Try replacing brown rice with quinoa or another whole grain for some variety in texture and flavor.
With these tips, you’ll be able to make a perfect pot of vegetable khichadi every time. So go ahead and get creative!
Before we conclude this article, let’s take a moment to answer some frequently asked questions about Instant Pot Vegetable Khichadi Recipe. These FAQs will help you to clear any doubts you might have in your mind and provide you with additional tips and recommendations to ensure perfect results every time. So, let’s get started with FAQ!
Is Sona masoori good for khichdi?
For this recipe, you have the option to choose between using short-grain rice, such as Sona Masoori, or any other type of comparable grain. As for the fat component, my personal preference is to use ghee, as it adds a flavorful richness to the dish. However, if you are vegan or prefer a lighter alternative, you may opt to substitute the ghee with any cooking oil of your choice.
What is the difference between khichdi and Pongal?
When it comes to Pongal and Khichdi, there are noticeable differences in both their tastes and the cooking process. While the tempering process is done prior to cooking rice and dal in Khichdi, Pongal requires the rice and dal to be cooked first followed by the tempering.
Why is khichdi a comfort food?
Khichdi ingredients are known to boost energy levels, enhance immunity and aid digestion. With a low glycemic index, they may also help manage blood sugar levels and are an excellent comfort food option. Furthermore, this dish can serve as a vegan alternative to the traditional chicken soup.
So there you have it, the ultimate Instant Pot Vegetable Khichadi recipe. Whether you’re new to cooking or a seasoned chef, this recipe is perfect for anyone looking for a quick and easy comfort food meal that’s packed with nutrients and bold flavors.
With simple ingredient substitutions and variations, this Vegetable Khichadi recipe can easily be tailored to fit any dietary preferences or restrictions. Plus, the Instant Pot method cuts down on cooking time without sacrificing taste or quality.
So why not give it a try? Whip up a batch of this delicious one-pot wonder and savor every last bite. Your taste buds (and your body) will thank you!
Instant Pot Vegetable Khichadi Recipe
- 2 teaspoons vegetable oil
- 1 teaspoon cumin seed
- 1/2 teaspoon chili powder
- 1/2 teaspoon corainder cumin powder
- 1/2 teaspoon turmeric powder
- 1/4 garam masala powder
- 1/2 cup diced onion
- 1 small bunch methi leaves
- 3 small peeled and boiled potatoes
- 1/2 cup peas
- 1 garlic clove
- 5 curry leaves
- 1 piece ginger
- 10 green beans
- 3/4 cup brown rice
- 1/2 cup mung dal
- 1/4 cup toor dal
- 1 teaspoon salt
- Set IP to saute mode(less or normal pressure).
- Add oil, cumin seeds, curry leaves,diced onions.
- Add ginger, garlic.
- After onions turn translucent, add methi leaves, potatoes, peas.
- Add all spice powder.
- Add rice and dals and engh water.
- Add salt.
- Set IP to steam mode for 12 minutes. Close lid and set knob to sealing.