Kitchen notes · a little help before you start

Instant Pot Mixed Lentils and Vegetables Khichdi

Name: Instant Pot Mixed Lentils and Vegetables Khichdi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoons ghee (Source: 2 tablespoons ghee); 1 teaspoon cumin seeds (Source: 1 teaspoon cumin seeds); 1 tablespoon ginger paste (Source: 1 tablespoon ginger paste); 1 each carrot (peeled and sliced) (Source: 1 carrot (peeled and sliced)); ¼ cup green beans (chopped) (Source: ¼ cup green beans (chopped)); ¼ cup frozen green peas (Source: ¼ cup frozen green peas); 1 each red potato (cubed) (Source: 1 red potato (cubed)); 1 each tomato (diced) (Source: 1 tomato (diced)); 1 cup cauliflower (chopped) (Source: 1 cup cauliflower (chopped)); 1 cup cabbage (chopped) (Source: 1 cup cabbage (chopped)); 1 cup spinach (chopped) (Source: 1 cup spinach (chopped)); ½ teaspoon ground turmeric (Source: ½ teaspoon ground turmeric); 1 teaspoon Kashmiri red chili powder (Source: 1 teaspoon Kashmiri red chili powder); 2 teaspoons kosher salt (Source: 2 teaspoons kosher salt); 1 cup white rice (short grain ambe mor or kali jeera ) (Source: 1 cup white rice (short grain ambe mor or kali jeera )); 1 cup mixed lentils (moong, masoor, toor and chana daal) (Source: 1 cup mixed lentils (moong, masoor, toor and chana daal)); 6 cups water (Source: 6 cups water); ¼ cup cilantro (chopped, for garnish) (Source: ¼ cup cilantro (chopped, for garnish))

Instant Pot Mixed Lentils and Vegetables Khichdi is made with mixed lentils, green beans, and white rice.

Prep: 10 min
Cook: 30 min
Total: 40 min
Original yield: Serves 6
Ingredients: 18 listed

Make it part of your week

Estimating…

Main courseIndianBeans & lentilsAsianPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Beans & lentils
Cuisine: Indian · Asian
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Follow the pressure release

Complete the pressure-release sequence before opening the cooker.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

3. Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Get to know the ingredients

ghee

In the method: Turn the Instant Pot to Saute Mode and heat ghee.

cumin seeds

In the method: Add cumin seeds and ginger.

ginger paste

In the method: Add cumin seeds and ginger.

The last little job

Finish as directed

Serve hot with roasted papad and pickle.

A few questions you might have

What should I prepare first?

Set out the instant pot. Start with this step: Turn the Instant Pot to Saute Mode and heat ghee.

Which preparation step should I plan for?

Complete the pressure-release sequence before opening the cooker.

What happens at the end?

Serve hot with roasted papad and pickle.

How do I plan the ingredient amounts?

This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Substitute the 4 different lentils I used with any lentils you may have on hand. It could be just 1 cup of moong daal or ½ cup of moong daal and ½ cup of chana daal. Just make sure you take 1 cup of lentils. You can use any combination of vegetables. Just make sure to add about 4 cups of chopped veggies. Frozen mixed vegetables also work well in this recipe. To make this khichdi with brown rice, simply increase the pressure cook time to 20 minutes. To make this recipe vegan, simply substitute ghee with cooking oil. The water ratio in this recipe is three times the combined amount of rice and lentils, which creates a soft, porridge-like consistency for the final dish. To make dry-ish khichdi, reduce the water to 4 cups.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: ministryofcurry.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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