Hearty Masala Khichadi
A protein-rich one-pot meal featuring brown rice, quinoa, and lentils
Why This Recipe Works
This version uses a blend of lentils and grains for a heartier texture than standard rice-only versions. The electric pressure cooker ensures that even the whole lentils and brown rice are perfectly tender in under an hour.
Instructions
Rinse the rice, moong dal, tuver dal, and quinoa in a fine-mesh sieve under cold running water until the water runs clear, then drain well.
Set an electric pressure cooker to high sauté mode. Add the oil and cumin seeds, toasting them until they turn deep brown and smell fragrant, about 30 seconds.
Stir in the onion and salt. Sauté until the onions are translucent and have softened, about 5 minutes.
Add the garlic and ginger, stirring until they are fragrant.
Stir in the coriander, cumin, red chili, garam masala, and turmeric for a few seconds to bloom the spices, then quickly pour in the water and turn off the sauté mode to prevent the spices from burning.
Add the grain-lentil mixture and the remaining salt. Lock the lid and pressure cook on high for 18 minutes.
Allow the pot to release pressure naturally for 10 minutes before manually venting any remaining steam.
Serve hot, garnished with fresh cilantro.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days; the khichadi will thicken as it sits, so add a splash of water when reheating.
Can I make this ahead of time?
The grains and lentils can be rinsed and dried in advance.
