Instant Pot Vaghareli Khichdi

If you grew up in a Gujarati household, chances are you’ve had your fair share of Vaghareli Khichdi. This one-pot rice and lentil dish is the definition of Gujarati comfort classic food. It is simple, warm, and deeply satisfying. Whether you’re feeling under the weather, short on time, or just craving something wholesome, this dish checks all the boxes.

Vaghareli means ‘tempered’ in Gujarati. Unlike plain Khichdi, this version is seasoned with flavorful tadka (spice tempering), and vegetables that elevates it’s taste and aroma, Traditionally made on the stovetop, I’ve adapted it here for the Instant Pot to make it faster and easier without losing any of it’s cozy charm.

Why does Gujarati’s love Vaghareli Khichdi

This isn’t just a recipe. It’s a part of daily life for many Gujarati families. After a long road-trip or weekend away, this is the food that welcomes you home. It’s what you crave on lazy Sunday evenings when cooking feels like a chore. It’s also a staple meal served the night before Indian weddings – simple, nourishing, and kind to the stomach before all the rich, celebratory food begins.

And now, with Instant Pot, you can make it exactly how you like it – thick or soupy, spicy or mild in under 30 mins. Comfort food, just the way you remember it.

Health Benefits of Instant Pot Vaghareli Khichdi

This comforting food isn’t just tasty, it’s also great for your body:

• Easy to Digest – Moong Dal is one of the lightest lentils on the stomach, making this a go-to after travel or big celebrations like weddings.
• Good for Gut Health – Spices like cumin, ginger, and hing aid digestion and help reduce bloating.
• Customizable and Nutrient rich – You can easily add vegetables like carrots, spinach, or peas to boost fiber and vitamins, or top with probiotic rich yogurt or chaas.

Print Recipe

Instant Pot Vaghareli Khichdi

Instant Pot Vaghareli Khichdi is a comforting one-pot Gujarati dish made with rice, yellow moong dal, vegetables, and a tempered spice mix. It's a quick, light, and perfect for weeknight dinners, post-travel meals, or pre-wedding gatherings. This Khichdi is customizable in consistency – enjoy it thick and hearty or soupy and sotting. Serve with yogurt, chaas, papad, and pickle for a satisfying, nourishing meal.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Gujarati, Indian

Keyword: instant pot, nourishing, quick, satisfying

Servings: 4 people

Author: Krina’s Foodventures

Equipment

• Instant Pot

Ingredients

For the Khichdi

• 1 cup basmati rice (short grain can also be used)
• ½ cup moong dal
• ½ cup tuvar dal
• 5 cups vegetable broth or water

For the Tempering (Vaghar)

• 2 tbsp Ghee or oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1-2 dried red chilies (optional)
• 5-6 curry leaves
• A pinch of asafoetida
• 1 small onion, diced in small pieces
• 1 small potato, diced in small pieces
• ½ cup bell peppers, diced
• ½ cup frozen vegetables (green beans, green peas, carrots, and corn)
• 1 tsp grated ginger
• 1 tsp crushed garlic
• 1-2 green chilies, finely chopped
• ½ tsp chili powder (adjust according to taste)
• ½ tsp turmeric
• ¼ tsp sugar
• ½ tsp coriander powder
• ½ cup finely chopped cilantro ½

Instructions

Rinse Rice and Dal

• Rinse the rice and all together under running water until the water runs clear. You can soak them for 15-20 mins if you have time. It helps with texture, but it's optional.

Start the Tempering

• Turn on the Sauté mode on the Instant Pot.
• Add ghee or oil, and once hot, add mustard seeds.
  
• Let them pop, then add cumin seeds, dried red chili, hing, curry leaves, green chilies, garlic, and ginger. Sauté for 1-2 mins.
  
• Add all of the vegetables, and sauté until golden.
  
• Stir in all the spices, and sugar. Let the spice bloom for 30-60 seconds.
  

Add Rice and Dal

• Add the rinsed rice, and dal. Mix well to coat them in the spices.
• Add 5 cups of vegetable broth for a soft, slightly thick Khichdi. If you want it more like soup or porridge, add an extra cup of broth. If you prefer it thicker, like a soft pilaf, then add 4 cups of broth.
  
• Add salt and stir, scraping the bottom to prevent sticking.

Pressure Cook

• Cancel the Sauté mode.
• Lock the lid, and set to Pressure Cook (manual) on High for 12 minutes.
• Let the pressure naturally release for 10 minutes, then quick release the rest.

Final Touch

• Open the lid, and give everything a gentle stir. Khichdi thicken as it sits, so it's okay if it looks slightly runny right after cooking.
  
• Server it in a bowl of plain yogurt or masala chaas.
  

Notes

Serving Suggestions

Vaghareli Khichdi is satisfying on its own, but it pairs beautifully with:

• A dollop of ghee on top
• A bowl of plain yogurt or masala chaas
• Crispy papad or papdi for texture
• A simple salad of cucumber, onions or tomatoes
• A spoonful of mango pickle for that punch of flavor.