Indian Lentil and Vegetable Khichdi (Masala Khichdi) Recipe

Get ready to fall in love with comfort food at its finest: Indian Lentil and Vegetable Khichdi (Masala Khichdi) is a soul-soothing, one-pot wonder that’s as wholesome as it is vibrant. This recipe melds creamy split moong lentils, fluffy rice, and a garden of colorful vegetables together with gentle warming spices, all effortlessly brought together in the Instant Pot. Whether you crave something nourishing on a chilly evening or need a go-to dish for busy nights, this delicious khichdi brings simplicity, flavor, and old-world charm right to your table.

Ingredients You’ll Need

Each ingredient in this Indian Lentil and Vegetable Khichdi (Masala Khichdi) plays a unique role—adding depth, body, color, and nourishment. Here’s a quick look at what you’ll need and why every item matters when building layers of flavor and texture.

• Split green moong lentils: Their creamy texture and easy digestibility make them perfect for khichdi.
• White rice: Offers a tender base that blends beautifully with the lentils.
• Water: The essential medium for everything to cook together into a cozy, porridge-like consistency.
• Ghee: Adds a rich, nutty flavor, giving traditional khichdi its signature aroma.
• Cumin seeds (Jeera): A quick tempering infuses the whole dish with an earthy pungency.
• Asafoetida (Hing): Just a pinch deepens savory notes and makes the khichdi extra satisfying.
• Ginger paste: Brings in warmth and a gentle zing.
• Onion: Cooks down to sweetness, perfect for rounding out the flavors.
• Tomato: Offers tang and color, instantly brightening the dish.
• Cilantro: A fresh finishing touch, adding a burst of green and herbal aroma.
• Potato: Tiny cubes soak up flavor and contribute a comforting, hearty bite.
• Carrot: Provides sweetness and a pop of color.
• Green peas: Lend sweetness and a lovely spring-green hue.
• Ground turmeric (Haldi powder): Adds an earthy base and beautiful golden color.
• Cayenne or Red chili powder: For gentle (or robust) heat as you like it.
• Salt: Brings all the flavors together—don’t forget it!

How to Make Indian Lentil and Vegetable Khichdi (Masala Khichdi)

Step 1: Temper the Aromatics

Start by setting your Instant Pot to Sauté mode and warming up the ghee. Once it’s melted and shimmering, toss in the cumin seeds and asafoetida. Let them sizzle for about 30 seconds—the scent is absolutely irresistible at this stage. Now, add the chopped onions and ginger paste, stirring them around for a full minute as the kitchen starts to fill with savory warmth.

Step 2: Add the Vegetables and Spices

Drop in your chopped potato, carrot, peas, and tomatoes, followed by turmeric, chili powder, and salt. Give it all a good, gentle stir. This quick sauté helps the veggies soak up those gorgeous spices, making every bite of Indian Lentil and Vegetable Khichdi (Masala Khichdi) extra flavorful from the inside out.

Step 3: Incorporate the Lentils, Rice, and Water

Add the rinsed lentils and rice straight into the colorful medley in your pot. Pour in the water and mix thoroughly. This step helps everything meld together so the grains and legumes cook up tender and creamy, soaking in every bit of flavor.

Step 4: Pressure Cook the Khichdi

Secure the Instant Pot lid and set it to manual (or Pressure Cook) mode for 5 minutes at high pressure. Make sure your vent is in the sealing position so all that deliciousness steams together. It’s the magic moment where humble ingredients become something truly comforting and cohesive.

Step 5: Natural Pressure Release

When you hear that tell-tale Instant Pot beep, resist the urge to open immediately. Letting the pressure release naturally for 10 minutes helps the flavors finish developing and keeps the texture perfectly creamy—not mushy. Carefully release any remaining pressure after 10 minutes.

Step 6: Garnish and Serve

Lift the lid, inhale, and scatter fresh cilantro across the khichdi. For that extra touch of indulgence, swirl in an extra spoonful of ghee before ladling steaming portions into bowls. Hot, hearty, and inviting—exactly what Indian Lentil and Vegetable Khichdi (Masala Khichdi) is all about!

How to Serve Indian Lentil and Vegetable Khichdi (Masala Khichdi)

Garnishes

The simplest and most beloved finishing touch is fresh cilantro, coarsely chopped for a crisp, herbal punch. For a dash of decadence, melt a drizzle of ghee over each serving just before eating—its warmth brings out the flavors even more. A sprinkle of extra chili powder or a squeeze of lemon is wonderful if you love a little edge and brightness.

Side Dishes

Indian Lentil and Vegetable Khichdi (Masala Khichdi) pairs beautifully with classic Indian condiments. A cool cucumber raita or plain yogurt helps balance the savory warmth. Consider papadum for crunch, or a pickle for zip and zing. Even a simple salad of sliced cucumbers, onions, and tomatoes works wonders on the side, making the meal feel complete.

Creative Ways to Present

Turn your khichdi into a centerpiece by presenting it in a shallow, wide bowl and swirling in brightly colored chutneys. You can even nestle in roasted cashews or pomegranate seeds for added texture and a pop of festivity. For party-style servings, fill small glass jars or cups for individual portions—easy to grab, utterly charming, and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool your Indian Lentil and Vegetable Khichdi (Masala Khichdi) to room temperature before storing it in an airtight container. It keeps beautifully in the refrigerator for up to 3 days. The flavors deepen as it sits, making your second helping even more comforting.

Freezing

For longer storage, khichdi freezes surprisingly well! Spoon cooled portions into freezer-safe containers, leaving a bit of space for expansion. It will keep for up to 1 month. Defrost overnight in the fridge before reheating for best results.

Reheating

To reheat, simply add a splash of water or broth to your khichdi and warm it on the stove or in the microwave, stirring occasionally. This brings back its creamy texture. Garnish again with fresh cilantro and a touch of ghee just before serving—you’ll hardly know it’s reheated.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice adds nuttiness and extra fiber, but you’ll need to increase the cooking time to ensure both the rice and lentils are tender. The Instant Pot makes swapping simple—just adjust cooking time and liquid as needed.

Is Indian Lentil and Vegetable Khichdi (Masala Khichdi) gluten-free?

Yes, as written, this recipe is gluten-free. Just be sure your asafoetida is pure and not blended with wheat flour, as some commercial brands do include it.

Can I add other vegetables to Khichdi?

Completely! Indian Lentil and Vegetable Khichdi (Masala Khichdi) is wonderfully versatile—feel free to mix in bell peppers, spinach, peas, zucchini, or even chopped greens to suit your taste and what you have on hand.

What if I don’t have an Instant Pot?

No problem. You can make khichdi in a traditional pressure cooker or even on the stovetop—just simmer gently until the rice, lentils, and vegetables are soft and everything melds into creamy perfection.

How spicy is this dish?

This khichdi is delightfully mild by default, letting the spices shine without overwhelming heat. If you love it fiery, just add extra chili powder or serve with a hot pickle or chutney on the side!

Final Thoughts

Homemade Indian Lentil and Vegetable Khichdi (Masala Khichdi) is pure comfort in a bowl, and now you have everything you need to make it yourself. Trust me—once you try this for dinner, it will become your cozy go-to for years to come.

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