Daal Khichdi Recipe - Easy Instant Pot Indian Rice & Dal Comfort Food with Ghee Tadka & Spices
Ingredients
- Rice - 1 Cup
- Moong Daal - 3/4 Cup
- Masoor Daal - 3/4 Cup
- Onion - 1 Medium (Sliced)
- Tomato - 1 Medium (Sliced)
- Ginger/Garlic Paste - 1 tsp
- Salt - 1 Tsp
- Turmeric Powder - 1/4 Tsp
- Chili Powder - 1 1/2 Tsp
- Coriander Powder - 1 Tsp
- Cumin Powder - 1 Tsp
- Garam Masala Powder - 1/2 Tsp
First Tempering Ingredients:
- Ghee - 1 Tbs
- Oil - 1 1/2 Tbs
- Shah Zeera (black cumin seeds) 1/2 Tsp
- Green Cardamom pods - 3
- Black Cardamom - 1
- Bay leaves - 1
- Cloves - 4
- Cinnamon stick - 1/2 inch
Second Tempering Ingredients:
- Ghee - 1 Tbs
- Oil - 1 Tbs
- Dry Red chilies - 2
- Cumin Seeds - 1 tsp
- Kashmiri Red Chili Powder - 1/2 tsp
Garnish Ingredients:
- Fried Onion
- Cilantro (Chopped)
Mixed Daal Khichdi is a comforting, one-pot (Instant Pot or Pressure Cooker) Indian dish made by cooking rice with a blend of lentils like moong dal and masoor dal. This wholesome, high protein and vegetarian meal is gently spiced with turmeric, chili powder, and aromatic masalas, creating a soft, nourishing texture that’s both satisfying and easy to digest. It’s a staple in many South Asian homes, often enjoyed as a simple yet flavorful everyday dish.
Watch our recipe video for step by step instructions on how to make Mixed Daal Khichdi. We’ve included demonstrations and pro tips to help you out in the kitchen! For our dal khichdi recipe calories and nutrition information, see the recipe card below.
Instructions
1) In a large bowl add 1 cup rice, 1/2 cup moong dal and 1/2 cup masoor dal, wash and soak them for 30 min.
PRO-TIP: You can also use Chana Dal or any other dals you prefer.
2) In an Instant Pot add soaked dals and rice. Add enough water so it's about an inch above rice and dals. Add salt and turmeric powder. Close the lid and set the timer for 15 min on a multigrain setting. Let the pressure release itself.
PRO-TIP: If using a pressure cooker, let it cook for 4 whistles. The rest of the process is the same as below.
3) Heat the medium size pot, add 1 tbs ghee, 1 1/2 tbs oil, shah zeera (black cumin seeds), green cardamom, black cardamom, bay leaves, cloves and cinnamon stick, let it crackle for 1-2 min.
4) Add sliced onions and sauté until translucent and soft. Add ginger/garlic paste and cook until the rawness is gone. Add tomatoes, 1 tsp salt and cook till they are soft.
5) Add chili powder, coriander powder, cumin powder and garam masala powder. Mix well.
6) Pour khichdi mixture into the masala and mix it well.
7) Heat fry pan on a medium heat, add 1 tbs ghee and 1 tbs oil, when oil is hot and 1 tsp cumin seeds and dry red chilies, let cumin crackle for a minute or so. Add 1 tsp Kashmiri red chili powder. Pour the tempering over the khichdi.
8) Garnish with fried onions and fresh cilantro.
9) Served with plain yogurt, pickle and fried papad. Enjoy!
Mixed Daal Khichdi is a comforting, one-pot (Instant Pot or Pressure Cooker) Indian dish made by cooking rice with a blend of lentils like moong dal and masoor dal. This wholesome, high protein and vegetarian meal is gently spiced with turmeric, chili powder, and aromatic masalas, creating a soft, nourishing texture that’s both satisfying and easy to digest. It’s a staple in many South Asian homes, often enjoyed as a simple yet flavorful everyday dish.
Watch our recipe video for step by step instructions on how to make Mixed Daal Khichdi. We’ve included demonstrations and pro tips to help you out in the kitchen! For our dal khichdi recipe calories and nutrition information, see the recipe card below.
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