Khichdi - also called kitchari - is a cozy lentil rice stew, and khichdi in a jar is a great gift to introduce this delicious Indian comfort food to your loved ones. Empty the jar into saucepan or instant pot with water and cook!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

For the Jar

  • 3/4 cup long grain white basmati rice
  • 3/4 cup quick cooking lentils such as petite yellow (moong dal) or split Red lentils (, (I generally use half moong dal and half red lentils))

For the Spices

  • 3/4 teaspoon cumin seeds
  • 2 to 3 cloves
  • 1 teaspoon coriander powder
  • 1 tablespoon onion flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon garam masala (, or more)
  • 3/4 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1 or 2 Indian bay leaves

To Cook

  • 1 tomato (chopped)
  • 1 to 2 cups chopped vegetables
  • water ((depends on method of cooking,, see instructions))
  • 3/4 teaspoon salt
  • cilantro, lemon juice and pepper flakes (for garnish)

Method

Assemble the Jar (See below to make directly.)

  1. Layer the rice and lentils.
  2. Toast the cumin seeds and cloves on stovetop over medium heat until cumin seeds change color slightly. 1 minute. This step is optional. (Toasted cumin seeds add a deeper flavor and also allow you to skirt the extra step of roasting the spice mix in oil before adding lentils. You can cook the Khichdi in 1 step.) Cool completely.
  3. Fold the toasted cumin, cloves, and the rest of the spices into a parchment paper pouch or small ziplock, and add it to the jar. Close the lid. Store for up to 3 months.

Instructions to make the khichdi on the jar

  1. Wash the lentils and rice.
  2. For the Instant Pot - Heat 1 teaspoon oil on saute mode. Once the oil is hot, and add the contents of the spice pack. Cook, stirring, until fragrant,15 seconds,. Then add 3.5 to 4 cups of water (depends on your preference of consistency of the stew), the lentils, rice, tomato, salt, and any veggies that you are using. Close the lid and cook on high pressure for 2 to 4 minutes (4 for Indian khichdi-style porridge consistency). For a spiced rice style kitchari, pressure cook on low pressure for 3 mins. Release the pressure after 5 mins. Fluff lightly.
  3. For Saucepan - Heat 1 teaspoon oil in a saucepan on medium heat, and add the contents of the spice pack. Cook, stirring, until fragrant. Then add 5 cups of water (depends on your preference of consistency of the stew), the lentils, rice, tomato, salt, and any veggies that you are using. Cover partially and cook for 22 minutes, then check the consistency and doneness and continue to cook more until done. (Alternatively, skip the roasting step and add spices, washed lentils rice, water, salt, tomato, veggies. Mix well and cook)
  4. For creamier, fold in 1/4 cup coconut cream or non dairy yogurt. Garnish with cilantro, lemon juice and pepper flakes and serve as-is or with chutneys, Indian pickles and/or papadums/crackers.

To make Khichdi without making it into a jar

  1. Heat 1 teaspoon oil on sauté mode in the Instant Pot or in a saucepan on medium heat. Add the cumin seeds and cloves and cook until fragrant. Add bay leaves, turmeric and garam masala and mix for a few seconds. Add the rest of the ingredients, water, salt and cook according to the jar instructions above.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.