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: Overhead shot of a bowl of masala khichadi topped with a drizzle of ghee and fresh coriander, with small potatoes visible throughout.

Masala Khichadi

A warmly spiced, one-pot Instant Pot khichadimade with basmati rice, three kinds of dal, and vegetables — comforting,protein-packed, and ready in under 35 minutes.
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Course: Main Course
Cuisine: Indian
Keyword: instant pot khichadi, masala khichadi, one pot rice and dal, vegetarian khichadi
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 4 servings

Equipment

  • 1 Instant pot (6-quartor larger electric pressure cooker)
  • 1 Knief
  • 1 Chopping board
  • 1 Mixing bowl for rinsing and soaking

Ingredients

  • 3/4 cup Basmati rice
  • 1/4 cup Toor dal (split pigeon peas)
  • 1/4 cup Masoor dal (red lentils)
  • 1/4 cup Chana dal (split chickpeas)
  • 3/4 cup Onion chopped
  • 8 no. Potatoes(small) whole, scrubbed clean, skin on
  • 3/4 cup Toamto chopped
  • 3/4 cup Green peas frozen
  • 1/2 inch Ginger minced
  • 2 no. Garlic (large cloves) minced
  • 2 no. Green chilies minced
  • 1 tbsp Oil
  • 2 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Kashmiri red chili powder
  • 1 tbsp Coriander seed powder
  • 1 tsp Cumin powder
  • 1/2 tsp Amchur (dry mango powder)
  • 1 tsp Garam masala
  • 2 1/4 tsp Salt
  • 4 1/2 cups Water
  • 1-2 tbsp Coriander chopped, for garnish
  • Ghee for drizzling, to serve

Instructions

  • Rinse the basmati rice and dals together 3 to 4times, until the water runs clear. Let the mixture soak in fresh water for 20 to 25 minutes while you prep your vegetables — chop the onion and tomato, mince the ginger, garlic, and green chilies, and scrub the potatoes thoroughly since we're using them skin-on.
    3/4 cup Basmati rice, 1/4 cup Toor dal (split pigeon peas), 1/4 cup Masoor dal (red lentils), 1/4 cup Chana dal (split chickpeas)
  • 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.
    1/2 inch Ginger, 2 no. Garlic (large cloves), 2 no. Green chilies, 1 tbsp Oil, 2 tsp Cumin seeds, 1/2 tsp Turmeric powder , 3/4 cup Onion
  • Add the potatoes, green peas, chopped tomato,and all the remaining dry spices along with the salt. Mix well. 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.
    8 no. Potatoes(small), 3/4 cup Toamto, 3/4 cup Green peas, 1/2 tsp Kashmiri red chili powder, 1 tbsp Coriander seed powder, 1 tsp Cumin powder, 1/2 tsp Amchur (dry mango powder), 1 tsp Garam masala, 2 1/4 tsp Salt, 4 1/2 cups Water, 3/4 cup Basmati rice
  • Turn off sauté mode, secure the lid, and pressure cook on high for 6 minutes.
  • 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.
    1-2 tbsp Coriander, Ghee

Video

Notes

Swap the potatoes for cauliflower or sweet potato if you like. Any combination of dal works here as long as you keep the total at 3/4 cup — this is a great way to use up half-finished bags of lentils. For a softer, more porridge-like khichadi, add an extra 1/2 to 1 cup of water.