Quinoa Khichdi in a Pressure Cooker – Easy Vegetarian Recipe

Ingredients
Quinoa Khichdi:
Quinoa - 3/4 cup
Yellow Mung Dal - 3/4 cup
Oil / Ghee - 2 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Bay Leaf - 1 qty
Onion - 1, chopped
Ginger - 1 inch, finely chopped
Garlic - 3 cloves, finely chopped
Green Chilies - 2, finely chopped
Asafoetida / Hing - 1/4 tsp
Tomatoes - 3, chopped
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Salt - 2 big pinches
Pepper - to taste
Green Beans - 1 cup, chopped
Carrots - 1 cup, chopped
Green Peas - 1 cup
Water - 5 cups
Lemon Juice - 2 tbsp
Cilantro Leaves - 1/4 cup, chopped
Garnish:
Carrot - 1, grated
Green Chili - 1/2, finely chopped
Cilantro Leaves - 1 tbsp
Lemon - 1 squeeze
Ghee - 1tsp garnish
Pressure cooker quinoa khichdi is a vegetarian dish that's easy to make, full of flavor, and family style. Made with quinoa, yellow moong dal, and tons of veggies, this creamy and rich khichdi is a one pot meal that the whole family will love.
Instant Pot Quinoa Khichdi is an easy switch, just follow the same steps, but cook it for 4 minutes on high pressure with a 10-minute pressure release!
Watch our video for step-by-step instructions on how to make Quinoa Khichdi recipe. We’ve included demonstrations and pro tips to help you out in the kitchen! For Khichdi calories and nutrition information, see the recipe card below.
Instructions
1) Thoroughly rinse 3/4 cup quinoa and 3/4 cup yellow mung dal under water until it runs completely clear.
2) Transfer the quinoa and dal to a large bowl. Cover them completely with water and set aside to soak for 30 minutes (optional).
PRO TIP: While soaking, prepare your other ingredients!
3) Drain the dal and quinoa and set aside.
4) In a 5 Liter pressure cooker over medium/high heat, add 2 tbsp oil or ghee.
5) After heating, add 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 bay leaf.
6) Sauté for about 1 minute until the seeds begin to crackle and the cumin turns to a darker color.
7) Add 1 chopped onion, 1 inch finely chopped ginger, 3 cloves finely chopped garlic, 2 finely chopped green chilis, and 1/4 tsp asafoetida / hing powder.
8) Mix well and sauté for about 5 minutes, or until the onion turns translucent.
9) Add 3 chopped tomatoes, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 2 big pinches of salt, and pepper to taste.
10) Mix well and sauté for about 7 minutes. The tomatoes should be completely mashed.
11) Add the soaked quinoa and dal, 1 cup chopped green beans, 1 cup green peas, 1 cup chopped carrots, and 5 cups of water. Mix thoroughly.
PRO TIP: Do not overfill your pressure cooker. To be safe, it should not be over 2/3rds full.
12) Seal pressure cooker, bring to full pressure and cook for 3 whistles.
13) After the 3rd whistle, turn off the heat and let the pressure release naturally (about 15 minutes).
14) Once finished, mix thoroughly.
15) Add 1/4 cup chopped cilantro leaves and 2 tbsp of lemon juice. Mix well.
16) Transfer Quinoa Khichdi to a serving bowl. Add 1 tsp ghee, grated carrot, chopped cilantro, finely chopped green chili, and lemon to garnish.
17) Serve hot!
Pressure cooker quinoa khichdi is a vegetarian dish that's easy to make, full of flavor, and family style. Made with quinoa, yellow moong dal, and tons of veggies, this creamy and rich khichdi is a one pot meal that the whole family will love.
Instant Pot Quinoa Khichdi is an easy switch, just follow the same steps, but cook it for 4 minutes on high pressure with a 10-minute pressure release!
Watch our video for step-by-step instructions on how to make Quinoa Khichdi recipe. We’ve included demonstrations and pro tips to help you out in the kitchen! For Khichdi calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes

Instant Pot Dal Makhani – Creamy Masoor Daal and Rajma - Easy Vegetarian Recipe
Make creamy and flavorful Dal Makhani in your Instant Pot with black masoor daal, rajma, tomato puree, and a rich blend of Indian spices. This one-pot recipe is perfect for weeknight dinners and pairs beautifully with rice or roti. Enjoy a warm, satisfying meal with minimal effort.
This Instant Pot Daal Makhani is a hearty and comforting dish made with black masoor daal and rajma, simmered in a rich tomato-based gravy with butter, cream, and fragrant Indian spices. It's the kind of meal that feels indulgent without requiring hours of stovetop cooking.
Thanks to the InstantPot, the daal becomes perfectly soft and flavorful in a fraction of the time, making it ideal for both busy weeknights and cozy weekend dinners. Serve it hot with basmati rice or roti for a satisfying, home-cooked Indian meal.
Watch our recipe video for step by step instructions on how to make Daal Makhani. We’ve included demonstrations and pro tips to help you out in the kitchen! For our daal makhani calories and nutrition information, see the recipe card below.

Homemade Baingan Bharta – Vegetarian Smoky Mashed Eggplant with Tomatoes & Garlic
Make delicious Baingan Bharta at home with this step-by-step recipe video. Roasted eggplant is mashed and sautéed with garlic, onions, tomatoes, and bold Indian spices like cumin, mustard seeds, and chili powder. This smoky and flavorful dish is perfect with warm roti or naan. A must-try vegetarian recipe packed with heat, texture, and comfort.
Baingan Bharta is a classic Indian dish made from fire-roasted eggplant that’s mashed and cooked with a flavorful blend of onions, tomatoes, garlic, green chilies, and warm spices. The smokiness from the roasted eggplant gives the dish its signature depth and earthy aroma. Traditionally enjoyed with roti or naan, this dish transforms a simple vegetable into a comforting and bold side that pairs perfectly with any Indian meal.
Watch our recipe video for step by step instructions on how to make Baingan Bharta. We’ve included demonstrations and pro tips to help you out in the kitchen! For our baingan bharta calories and nutrition information, see the recipe card below.

Classic Rava Upma Recipe – A One-Pot South Indian Breakfast Favorite Made with Semolina and Spices
Discover how to make soft, fluffy Rava Upma—a savory South Indian breakfast dish made with roasted semolina, ghee, mustard seeds, curry leaves, and sautéed vegetables. This comforting recipe is perfect for mornings when you want something warm, wholesome, and flavorful. Ready in under 30 minutes, it’s simple to prepare and pairs wonderfully with coconut chutney, chana curry, or even a cup of masala chai.
Rava Upma, also known as Suji Upma, is a comforting and wholesome South Indian breakfast dish made with roasted semolina (rava), tempered spices, and sautéed vegetables. It’s quick to prepare, light on the stomach, and full of flavor—making it a go-to meal for busy mornings or a nourishing evening snack.
The subtle nutty aroma of roasted rava, combined with the warmth of curry leaves, ginger, and green chilies, brings out the true essence of traditional South Indian cooking. A touch of sugar balances the flavors and enhances the taste. Serve your upma hot with coconut chutney, green peas curry, or a cup of chai for a complete and satisfying meal.
Watch our recipe video for step by step instructions on how to make Rava Upma. We’ve included demonstrations and pro tips to help you out in the kitchen! For our rava upma calories and nutrition information, see the recipe card below.