Instant Pot Khichdi Recipe – Oats, Rice & Dal Comfort Food

Last Updated on 2 months by Neha Deshmukh

Instant Pot Khichdi Recipe – Oats, Rice & Dal Comfort Food

Hey everyone! If you’re looking for a hug in a bowl, you’ve come to the right place. This Instant Pot Khichdi is the ultimate comfort food – a warm, nourishing, and incredibly flavorful dish that’s been a staple in Indian homes for generations. I first made this version when my little one was starting solids, and it’s been a family favorite ever since! It’s so easy to make, especially in the Instant Pot, and it’s perfect for a cozy night in or when you’re feeling under the weather.

Why You’ll Love This Recipe

This isn’t your grandma’s khichdi (though hers is probably amazing too!). We’re giving this classic a little boost with protein oats, making it even more satisfying and nutritious. It’s quick, easy, and packed with goodness. Plus, the Instant Pot makes it unbelievably convenient – no more babysitting a pot on the stove! Seriously, this recipe is a weeknight winner.

Ingredients

Here’s what you’ll need to create this comforting bowl of goodness:

• 1 cup protein oats
• ½ cup Basmati rice (about 100g)
• ½ cup mung dal (about 100g)
• 1 tablespoon oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon hing (asafoetida)
• 1 small yellow onion, diced
• 1 unit tomato, diced
• 2 teaspoons garlic, minced
• 1 teaspoon green chili, finely chopped (adjust to your spice preference!)
• ½ teaspoon ground turmeric
• 1 teaspoon whole black peppercorns
• 1 cup mixed frozen vegetables (optional, but a great way to sneak in extra nutrients!)
• 2 teaspoons kosher salt (or to taste)
• 3 cups water (720ml)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Protein Oats: These add a lovely texture and a protein boost. Regular rolled oats work in a pinch, but protein oats hold their shape a little better.
• Mung Dal: This is the traditional dal used in khichdi. It’s easily digestible and has a lovely, slightly sweet flavor. You can substitute with toor dal if you prefer, but the cooking time might need a slight adjustment.
• Hing/Asafoetida: Don’t skip this! It adds a unique savory depth that’s essential to the flavor of khichdi. A little goes a long way. If you’re new to hing, it has a pungent smell in the jar, but it mellows out beautifully when cooked.
• Regional Variations: Khichdi is incredibly versatile. Some regions add ginger, others use different vegetables. Feel free to experiment and make it your own! My aunt always adds a pinch of garam masala at the end – delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil or ghee in your Instant Pot on the sauté mode. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start popping (about 2-3 minutes).
2. Add the cumin seeds and hing. Sauté for about 30 seconds until fragrant. This step fills your kitchen with the most amazing aroma!
3. Add the diced onion and sauté until translucent, about 2-3 minutes.
4. Now, toss in the diced tomato, minced garlic, green chili, turmeric, and peppercorns. Add the mixed vegetables if you’re using them. Give everything a good mix and sauté for another minute or two.
5. Time for the rice, dal, and oats! Add the rinsed rice, mung dal, protein oats, and water to the Instant Pot. Stir well to combine everything.
6. Secure the lid and pressure cook on high for 6 minutes.
7. Let the pressure release naturally for 10 minutes, then carefully open the lid.
8. Serve hot with a drizzle of ghee, a dollop of yogurt, and your favorite pickles.

Expert Tips

• Rinsing is Key: Rinsing the rice and dal removes excess starch, preventing the khichdi from becoming too sticky.
• Water Level: Adjust the water level to achieve your desired consistency. For a thicker khichdi, use slightly less water.
• Don’t Overcook: Overcooking can make the khichdi mushy. The 6-minute cook time is usually perfect, but keep an eye on it.

Variations

• Vegan Khichdi Adaptation: Simply skip the ghee and use oil instead.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your oats to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustments:
  • Mild: Reduce or omit the green chili.
  • Medium: Use 1 teaspoon of finely chopped green chili.
  • Spicy: Add an extra green chili or a pinch of red chili powder.
• Festival Adaptations: During Makar Sankranti or Pongal, many families add a bit of sesame seeds and peanuts to their khichdi for extra flavor and auspiciousness.

Serving Suggestions

Khichdi is wonderful on its own, but it’s even better with accompaniments! Try serving it with:

• A dollop of plain yogurt
• Your favorite Indian pickles (mango pickle is a classic!)
• A side of papadums
• A sprinkle of chopped cilantro

Storage Instructions

Leftover khichdi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

What is Khichdi and its origins?

Khichdi is a traditional Indian dish made from rice and lentils. It’s considered one of the oldest dishes in India, with mentions in ancient texts! It’s often given to babies and people who are sick because it’s easy to digest.

Can I use different types of dal in this recipe?

Yes, you can! Toor dal (split pigeon peas) is a common substitute. Moong dal is preferred for its digestibility, but feel free to experiment.

What are the benefits of adding oats to Khichdi?

Oats add extra fiber and protein, making the khichdi more filling and nutritious. They also give it a slightly different texture that many people enjoy.

Can this be made on the stovetop instead of an Instant Pot?

Absolutely! You’ll need to cook it in a pot with a lid over medium heat for about 20-25 minutes, or until the rice and dal are tender.

How can I adjust the consistency of the Khichdi?

If it’s too thick, add a little more hot water. If it’s too thin, cook it uncovered for a few minutes to allow some of the liquid to evaporate.