The Coziest Instant Pot Masala Khichadi You’ll Make on Repeat

This Instant Pot Masala Khichadi is the dish I reach for when I want the coziness of classic khichadi with a little more spice and personality. It’s what I make on tired weeknights, lazy Sunday afternoons, and any day I want a meal that tastes like it took much longer than it actually did — one pot, one button on the Instant Pot, and dinner takes care of itself.

Why You’ll Love It

• It’s a true one-pot meal — rice, three dals, and vegetables all cook together, so there’s barely any cleanup.
• Three kinds of dal (toor, masoor, and chana) mean more protein, more fiber, and a rounder, nuttier flavor than khichadi made with just one lentil.
• The spicing is warm and layered without tipping into “too spicy,” and it’s easy to dial the heat up or down with the green chilies.
• It’s naturally vegetarian and gluten-free, freezes beautifully, and reheats like it was made that day.

Ingredient Notes

A few notes on what goes into this pot:

Basmati rice — I always reach for a good aged basmati for khichadi; the long grain holds its shape and keeps the texture from turning mushy.

The three dals — toor dal (split pigeon peas), masoor dal (red lentils), and chana dal (split chickpeas) — are what give this khichadi its body and protein content. If you cook Indian food often, it’s worth keeping all three on hand.

And of course, this whole recipe is built around the Instant Pot — a 6-quart works perfectly for this batch size.

instant pot masala khichadi : Step-by-Step Instructions

Step 1: Rinse and soak

Rinse the basmati rice and dals together 3 to 4 times, until the water runs clear, then let the mixture soak in fresh water for 20 to 25 minutes.

Step 2: Prep the vegetables

While the rice and dal soak, chop the onion and tomato, mince the ginger, garlic, and green chilies, and scrub the potatoes thoroughly since we’re using them skin-on.

Step 3: Build the tadka

Set your Instant Pot to sauté mode on high for 1 minute. Add the oil, and once it’s hot, add the cumin seeds and let them crackle. Stir in the minced ginger, garlic, and green chilies along with the turmeric powder, and sauté for a few seconds until fragrant. Add the chopped onion and sauté for 1 minute, until softened — be careful not to let it burn.

Step 4: Add the vegetables and spices

Add the potatoes, green peas, chopped tomato, and all the remaining dry spices (Kashmiri red chili powder, coriander powder, cumin powder, amchur, and garam masala) along with the salt. Mix well.

Step 5: Add rice, dal, and water, then pressure cook

Drain the soaked rice and dal and stir them in, then pour in 4 1/2 cups of water — three times the volume of the rice and dal combined. Give everything one final stir, turn off sauté mode, secure the lid, and pressure cook on high for 6 minutes.

Step 6: Release, garnish, and serve

Once cooking is complete, let the pot sit for 5 minutes, then release the pressure. Stir in some chopped coriander, then serve hot with a drizzle of ghee and a little more fresh coriander on top.

Serving Suggestions

I usually serve this khichadi just as it is, in a big bowl with extra ghee melting on top, but it’s also lovely alongside a spoonful of plain yogurt, a wedge of lime, and some papad on the side. A simple cucumber-tomato salad or a side of pickle rounds it out nicely if you want to make it feel like a fuller meal.

Storage & Make-Ahead

This khichadi keeps well in an airtight container in the fridge for up to 4 days — the flavors actually deepen overnight. To reheat, add a splash of water and warm it on the stovetop or in the microwave, stirring partway through, since it thickens as it sits. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating. I don’t recommend prepping the rice-dal soak more than a few hours ahead, but you can chop all your vegetables up to a day in advance and keep them refrigerated.

Instant Pot Masala Khichdi : FAQ

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