Savory Instant Pot Mixed Vegetable Khichdi
Experience the comforting flavors of Indian cuisine with this Savory Instant Pot Mixed Vegetable Khichdi. This wholesome dish combines the goodness of brown rice and a mix of protein-rich lentils, perfectly complemented by fresh vegetables and aromatic spices. Ideal for a nourishing meal at any time of the day, this Khichdi is made effortlessly using your Instant Pot. Serve it hot with a dollop of ghee and a side of yogurt for a complete and satisfying meal.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
vegetable oil
2 teaspoons (none)
cumin seeds
1 teaspoon (none)
chili powder
1/2 teaspoon (none)
coriander cumin powder
1/2 teaspoon (none)
turmeric powder
1/2 teaspoon (none)
garam masala powder
1/4 teaspoon (none)
diced onion
1/2 cup (chopped)
methi leaves
1 small bunch (washed and chopped)
boiled potatoes
3 small (peeled and diced)
peas
1/2 cup (fresh or frozen)
garlic clove
1 (minced)
curry leaves
5 (whole)
ginger
1 piece (minced)
green beans
10 (chopped)
brown rice
3/4 cup (rinsed)
mung dal
1/2 cup (rinsed)
toor dal
1/4 cup (rinsed)
salt
1 teaspoon (to taste)
Instructions
1
Begin by setting your Instant Pot to 'Sauté' mode on normal pressure.
2
Once hot, pour in the vegetable oil and add the cumin seeds along with the curry leaves. Sauté until the seeds begin to crackle.
3
Add the diced onions and sauté until they become translucent, about 3-4 minutes.
4
Stir in the minced ginger and garlic, cooking for another 1-2 minutes until fragrant.
5
Add the chopped methi leaves, boiled potatoes, and peas to the mixture. Stir well to combine.
6
Incorporate all the spice powders: chili powder, coriander cumin powder, turmeric powder, and garam masala. Mix everything thoroughly.
7
Rinse the brown rice and lentils (mung dal and toor dal) under cold water, then add them to the pot.
8
Pour in enough water to cover the mixture (approximately 5 cups).
9
Season with salt to taste, and give everything a gentle stir to combine.
10
Seal the Instant Pot lid and set it to 'Manual' or 'Pressure Cook' mode for 12 minutes.
11
Once the cooking time is completed, allow for a natural pressure release for 10 minutes before carefully switching the knob to venting to release any remaining steam.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Instant Pot Mixed Vegetable Khichdi?
It is a wholesome Indian dish made with brown rice, a mix of protein-rich lentils, fresh vegetables, and aromatic spices cooked in an Instant Pot.
What lentils are used in this Khichdi recipe?
This recipe uses a combination of 1/2 cup of mung dal and 1/4 cup of toor dal.
How long does it take to cook the Khichdi in the Instant Pot?
The Khichdi is pressure cooked for 12 minutes followed by a natural pressure release for 10 minutes.
Is this recipe vegan?
Yes, the base recipe is vegan as it uses vegetable oil. To keep it vegan, avoid serving with ghee or yogurt.
Can I use white rice instead of brown rice?
Yes, but you may need to adjust the cooking time and water ratio as brown rice typically requires more of both.
What vegetables are included in this Khichdi?
The recipe includes diced onions, methi leaves, boiled potatoes, peas, and green beans.
Is this dish gluten-free?
Yes, all the ingredients listed, including rice and lentils, are naturally gluten-free.
How much water is required for this recipe?
You need approximately 5 cups of water to cover the mixture for the desired consistency.
What spices are used for seasoning?
The seasoning includes cumin seeds, chili powder, coriander cumin powder, turmeric powder, and garam masala.
Do I need to sauté the ingredients first?
Yes, use the Sauté mode to crackle the cumin seeds and cook the onions, ginger, and garlic until fragrant.
How should I prepare the rice and lentils?
Rinse the brown rice, mung dal, and toor dal under cold water before adding them to the Instant Pot.
Can I use frozen peas?
Yes, the recipe allows for either fresh or frozen peas.
What are methi leaves?
Methi leaves are fenugreek leaves, which add a unique, slightly bitter, and aromatic flavor to the dish.
What is the best way to serve Khichdi?
It is best served hot with a dollop of ghee and a side of yogurt.
How many potatoes are used?
The recipe calls for 3 small boiled potatoes, peeled and diced.
What is the purpose of curry leaves?
Curry leaves add a distinct herbal aroma and flavor common in Indian cuisine.
Can I add garlic and ginger?
Yes, the recipe includes 1 minced garlic clove and a piece of minced ginger.
What setting should I use on the Instant Pot?
Use 'Sauté' for the initial steps and 'Manual' or 'Pressure Cook' for the main cooking process.
Can I skip the potatoes?
Yes, the potatoes can be omitted or replaced with other vegetables like carrots or cauliflower.
How much oil is needed?
The recipe uses 2 teaspoons of vegetable oil.
What is the role of turmeric powder?
Turmeric provides a vibrant yellow color and earthy flavor, along with various health benefits.
Should I use a natural or quick pressure release?
A natural pressure release for 10 minutes is recommended to allow the grains to finish cooking properly.
Can I adjust the spice level?
Yes, you can increase or decrease the amount of chili powder to suit your taste preference.
Is this a healthy meal?
Yes, it is a high-fiber, high-protein meal full of vegetables and whole grains.
How much onion is required?
The recipe uses 1/2 cup of diced onion.
What is garam masala?
Garam masala is a blend of ground spices used in Indian cooking to add warmth and depth.
Can I store leftovers?
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How many green beans are used?
The recipe specifies 10 chopped green beans.
What if I don't have an Instant Pot?
You can make this in a stovetop pressure cooker or a heavy-bottomed pot, though cooking times will vary.
Is rinsing the lentils necessary?
Yes, rinsing helps remove excess starch and any impurities from the lentils and rice.