Instant Pot Sprouted Lentils & Rice Recipe – Traditional Indian Khichdi

Last Updated on 2 months by Neha Deshmukh

Instant Pot Sprouted Lentils & Rice Recipe – Traditional Indian Khichdi

Hey everyone! If you’re looking for a comforting, nourishing, and incredibly easy meal, you’ve come to the right place. I’m sharing my go-to Instant Pot Khichdi recipe – a classic Indian dish that’s basically a hug in a bowl. I first made this when I was craving something light yet satisfying, and it’s been a family favorite ever since. It’s perfect for a cozy night in, or when you’re feeling a little under the weather.

Why You’ll Love This Recipe

This Instant Pot version of Khichdi is a game-changer. It’s unbelievably quick and easy, taking just minutes of prep and cook time. Plus, using sprouted lentils adds an extra layer of nutrition and makes it even easier to digest. It’s a complete meal in one pot – protein, carbs, and a whole lot of flavor! Honestly, who doesn’t love that?

Ingredients

Here’s what you’ll need to make this delicious Khichdi:

• 1 tablespoon ghee
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 10 curry leaves
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 medium onion, chopped
• 2 plum tomatoes, chopped
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon kosher salt
• ½ teaspoon garam masala
• 1 cup brown lentils (about 170g)
• 1 cup basmati rice (about 195g)
• 3 cups water (720ml)

Ingredient Notes

Let’s talk ingredients! A few things make this Khichdi extra special:

• Sprouted Lentils: Seriously, don’t skip sprouting! It makes the lentils easier to digest and increases their nutritional value. You can sprout them yourself (it’s easy, I promise!) or buy them pre-sprouted.
• Basmati Rice: I love using basmati for its lovely aroma and fluffy texture. It really elevates the dish. You could use other long-grain rice, but basmati is my preference.
• Kashmiri Red Chili Powder: This is where the beautiful color comes from! It adds a vibrant hue and a mild heat. If you can’t find it, you can substitute with regular chili powder, but you might need to adjust the amount to your spice preference.
• Ghee: Ghee adds a richness and flavor that’s just unmatched. You can substitute with oil if you prefer, but ghee really makes it sing.
• Regional Khichdi Variations: Khichdi is a dish with endless variations across India! Some regions add vegetables like peas or potatoes, while others use different types of lentils or rice. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to the ‘Sauté’ mode. Once it’s hot, add the ghee, cumin seeds, and turmeric powder. Let the cumin seeds sizzle for a few seconds – you’ll smell that amazing aroma!
2. Stir in the curry leaves, grated ginger, minced garlic, and chopped onion. Cover with the glass lid and cook for about 2 minutes, until the onions are softened and translucent.
3. Add the chopped tomatoes and mix well. Then, stir in the Kashmiri red chili powder, salt, and garam masala. Cook for another minute, letting the spices bloom.
4. Now, add the sprouted lentils, basmati rice, and water. Give everything a good stir to make sure it’s all combined.
5. Secure the lid on your Instant Pot with the pressure valve set to sealing. Cook on ‘Manual’ (High Pressure) for 6 minutes.
6. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
7. Once the pressure has released, carefully open the lid. Garnish with fresh cilantro and serve hot with a side of raita!

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcook the onions in the sauté stage – you want them softened, not browned.
• Make sure to rinse the rice well before adding it to the pot. This helps remove excess starch and prevents the Khichdi from becoming too sticky.
• Natural pressure release is key for perfectly cooked Khichdi. Don’t rush it!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Adjust the amount of Kashmiri red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Monsoon/Rainy Day Adaptation: My grandmother always added a pinch of asafoetida (hing) to her Khichdi during the monsoon season, believing it aids digestion. It’s a lovely addition!

Serving Suggestions

Khichdi is fantastic on its own, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• A side of pickle
• Papadums (crispy lentil wafers)
• A dollop of ghee on top

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

Let’s answer some common questions:

• What are the benefits of using sprouted lentils in Khichdi? Sprouted lentils are easier to digest, more nutritious, and cook faster than regular lentils.
• Can I use a different type of rice for this recipe? You can, but basmati rice gives the best flavor and texture. Long-grain rice is a good substitute.
• What is Kashmiri red chili powder and can I substitute it? It’s a type of chili powder known for its vibrant color and mild heat. You can substitute with regular chili powder, but adjust the amount to your spice preference.
• How can I adjust the consistency of the Khichdi? If it’s too thick, add a little more water. If it’s too thin, cook it for a few more minutes with the lid off.
• Can this be made on the stovetop instead of an Instant Pot? Absolutely! Cook the lentils and rice in a pot with water, following similar steps. It will take longer, about 30-40 minutes.