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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
Cook Time20 minutes
Total Time30 minutes
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.