Instant Pot Carrot Beet Khichdi Recipe

Introduction

Instant Pot Carrot Beet Khichdi is a comforting one-pot meal that combines wholesome grains, lentils, and vibrant vegetables. This hearty dish is not only nutritious but also easy to prepare, making it perfect for a quick lunch or dinner.

Ingredients

• 1 cup rice
• 1/2 cup lentils
• 2 medium carrots, peeled and chopped
• 1 cup beets, peeled and chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt (adjust to taste)
• 4 cups water
• 2 tablespoons oil or ghee

Instructions

1. Step 1: Rinse the rice and lentils thoroughly under cold water until the water runs clear. Drain well.
2. Step 2: Turn on the Instant Pot and select the sauté mode. Heat the oil or ghee, then add cumin seeds and let them crackle.
3. Step 3: Add the chopped carrots and beets to the pot, sauté for 2-3 minutes to slightly soften the vegetables.
4. Step 4: Add the rinsed rice, lentils, turmeric powder, salt, and water to the pot. Stir everything together.
5. Step 5: Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
6. Step 6: When the cooking time is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
7. Step 7: Open the lid, stir the khichdi gently, and serve warm.

Tips & Variations

• Add a pinch of asafoetida for enhanced flavor and digestion.
• Use moong dal instead of lentils for a softer texture.
• Garnish with fresh cilantro and a squeeze of lemon juice just before serving.
• Adjust the water quantity slightly for a drier or more porridge-like consistency.

Storage

Store leftover khichdi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this khichdi?

Yes, you can substitute or add vegetables like peas, potatoes, or spinach depending on your preference and availability.

Is this recipe suitable for a vegan diet?

Absolutely. Use oil instead of ghee to keep the dish vegan-friendly without compromising taste.

Instant Pot Carrot Beet Khichdi Recipe

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★★★★★

5 from 73 reviews

This Instant Pot Carrot Beet Khichdi is a wholesome, comforting one-pot meal combining fluffy rice and lentils with the natural sweetness of carrots and beets. Infused with warming spices, this nutritious khichdi is easy to prepare and perfect for a satisfying, wholesome meal any day of the week.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains and Lentils

• 1 cup rice (basmati or sona masoori)
• 1/2 cup yellow moong dal (split yellow lentils)

Vegetables

• 1 medium carrot, peeled and chopped
• 1 medium beet, peeled and chopped

Spices and Seasonings

• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon ginger, grated
• 1/2 teaspoon salt, adjust to taste
• 2 cups water (or as needed)
• 1 tablespoon ghee or oil (optional, for sautéing)

Instructions

1. Prepare Ingredients: Rinse the rice and moong dal together under cold running water until the water runs clear. Peel and chop the carrot and beet into small pieces to ensure even cooking.
2. Sauté Spices (Optional): Turn the Instant Pot to sauté mode and add ghee or oil. Once hot, add cumin seeds and grated ginger. Sauté for about 1 minute until fragrant to enhance the dish’s aroma.
3. Add Vegetables, Rice, and Lentils: Add the chopped carrots and beets into the pot along with the rinsed rice and moong dal. Stir to combine everything well.
4. Season and Add Water: Sprinkle turmeric powder and salt over the mixture, then pour in 2 cups of water. Stir to ensure the spices and salt are well incorporated.
5. Pressure Cook: Close the Instant Pot lid, set the valve to sealing, and select the ‘Pressure Cook’ or ‘Manual’ mode on high pressure for 8 minutes. Once the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then carefully do a quick release for any remaining pressure.
6. Mix and Serve: Open the lid and stir the khichdi gently to mix all ingredients uniformly. Serve warm as a nutritious and comforting meal.

Notes

• Feel free to add other spices like garam masala or mustard seeds for variation.
• Adjust water quantity slightly if you prefer a more porridge-like or drier consistency.
• This recipe is great for a light, digestible meal, especially suitable for those recovering from illness.
• Ghee adds richness but can be omitted or substituted with oil for a vegan version.
• Leftovers can be refrigerated and gently reheated with a splash of water.

Keywords: Instant Pot khichdi, carrot beet khichdi, moong dal recipe, healthy Indian one pot meal, vegetarian khichdi