Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan. Easy Lentil Rice Soup with Veggies. Gift the jar full of lentils,, rice and spices. Empty into a pot with veggies of choice. Easy Weekday Dinner. Vegan Gluten-free Soy-free Nut-free Recipe. Jump to Recipe
Tis the time to wrap up some fun gifts and this one is a must. When I made this jar, I thought, hey its khichdi, it is a super simple recipe. People can possibly just throw it all together at home within minutes. But when its right there in the jar, it is as simple as putting it in the instant pot (pressure cooker) or saucepan with water and just a short wait to a fabulous meal.
Khichdi or Kitchari is dal and rice risotto like preparation that usually is very lightly spiced and served as light meal when you are sick or just to give the tummy a break with a simple nourishing meal. The basic version is slightly bland with just 1 or 2 spices and kept so to be a light meal. You can add different spices, some vegetables, tomato etc to make it a hearty meal. The basic version is in my first book, This recipe is adapted from the basic version. Also see my hearty green moong and brown rice version on the blog. Khichdi is generally overcooked to be more of a mash for easy digestion. Cook it for less time for the grains and lentils to retain shape and a few minutes longer for a mash.
This bottled up kitchari makes a great gift. You will want to make and eat lots of kitchari after the big holiday meals and the jar makes it a 5 minute job. Empty contents in an Instant pot which you may have received as a gift, or to a saucepan, add whatever veggies you like, add water and done! Serve as is or with some chutneys or papadum/crackers.
I pack the spices in a separate pouch and then add to the gift jar. This allows the cook to change up the recipe, wash the rice and lentils if they wish etc. If the spices are layered into the jar, then washing the rice/lentils is not possible. Use other spices, lentils, rice/grains for variations and have these jars around for quick meals! See instructions to make khichdi directly with the ingredients if you dont want to jar them. You can also make this into a stew/curry, use some non dairy milk along with the water.
More Jar Gifts from the blog!
Sweet:
- Cowboy Cookies in a Jar.
- Chocolate Pumpkin Cake mix in a jar.
- Mexican Hot chocolate Mix in a Jar. GF
- Coconut Macaroons Mix in a Jar. GF
Savory:
- Sriracha Orange Peanut Quinoa Granola. Savory, sweet and spicy GF
- Coconut Chutney Mix and Dosa Crepe Mix in a Jar
- Dal tadka- Indian spiced Lentil Soup mix in a jar. GF
If you make this recipe, do let me know how it turned out! Tag me on social media #veganricha
Troubleshoot: Khichdi tends to be a bit overcooked traditionally. Cook for 2 mins to 6 minutes on Manual in Instant pot based on your preference of texture.
The pictured khichdi was cooked for 5 minutes after alternate tempering method. The tempering process preheats the pan helping it come to pressure quickly. To reduce that time and hence reduce chances of overcooking. Bring the water + lentils to a boil on saute mode, then add the veggies, spices, salt and close the lid.
Khichdi in a Jar - Mixed Veg Kitchari Mix for Instant Pot or Saucepan
Ingredients
Jar ingredients:
- 3/4 cup (138.75 g) long grain white basmati rice
- 3/4 cup (144 g) quick cooking lentils such as Red lentils , (I generally use half moong dal and half red lentils)
Spices:
- 3/4 tsp (0.75 tsp) cumin seeds
- 2 to 3 (2 ) cloves
- 1 tsp coriander powder
- 1 tbsp onion flakes
- 1 tsp garlic powder
- 1/4 tsp (0.25 tsp) ground ginger
- 1/2 tsp (0.5 tsp) garam masala , more if you like it spicier
- 3/4 tsp (0.75 tsp) turmeric
- 1/4 tsp (0.25 tsp) 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 tsp (0.75 tsp) salt
Instructions
- Assemble the jar: Layer the rice and lentils.
- Toast the cumin seeds and cloves on stove top over medium heat until cumin seeds change color slightly. This step is optional. Toasted cumin seeds add a deeper tastier flavor. Cool completely.
- Add toasted cumin, cloves, rest of the spices to small ziplock bag and add to the jar. Close the lid. Store for upto 3 months.
- Instructions to make the khichdi On the jar: Wash the lentils and rice, (optional).
- To the Instant pot, Add 3.5 to 4 cups water (depends on your preference of consistency of the stew), washed lentils & rice, spice bag contents, 3/4 to 1 tsp salt and 1 tomato finely chopped. Add upto 2 cups of chopped vegetables and mix in. Close the lid and cook on hi pressure for 2-4 minutes (4 for indian khichdi style mash consistency). For a regular rice and dal style kitchari, pressure cook on Low pressure for 3 mins. Release the pressure after 5 mins. Fluff lightly.(For Saucepan, add 5 cups of water instead of 3.5 and the rest of the ingredients as above. Cover partially and cook for 22 minutes, then check the consistency and doneness and continue to cook more until done.).
- Garnish with cilantro, lemon juice and pepper flakes and serve as is or with chutneys, or papadums/crackers.
- To make directly: Assemble the ingredients. Heat 1 tsp oil on saute in IP, or saucepan on medium. 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 as step 5.
Notes
Nutrition
Natalia says
December 20, 2017 at 6:59 pmWhat are moong dal and can you buy them in your local grocery store?
Richa says
December 20, 2017 at 9:43 pmMoong dal are split moong beans that have also been dehusked. See https://www.veganricha.com/indian-dals-names for pictures. They are available in some grocery stores, they might be called petite yellow lentils. look for long yellow lentils. You an also get them online on amazon or from an Indian store,, or just use more red lentils.
Tamar says
December 20, 2017 at 11:04 pmI read the recipe on my way home from work last night and knew what I was having for supper. Brilliant flavours and super-speedy to make! Thanks!
Régine Bohar says
December 21, 2017 at 2:59 amThank you for this great gift idea! I am giving bags of food this year (tapenade, pesto, cookies in a jar, quince jellies), and this is a simple, delicious and practical addition. Just a little comment about the printing: the last line does not print well (it is covered by text). Season’s greatings! Wishing you happiness and much success in the year to come.
Richa says
December 21, 2017 at 12:19 pmThose are great gifts! Thanks for the info on the print, i’ll check up on it. Wishing you and yours a wonderful new year as well Regine!
Joseph Stewart says
December 27, 2017 at 7:49 pmI made this tonight. Actually, my six year old and I cooked this up because we didn’t know what to do for dinner. He said it looked and smelled so good, however, he refused to try it. He is a very picky eater and normally says my food looks gross.
This was delicious. I cooked for 2 minutes at pressure and then let out pressure about 7 minutes in because I was helping my son with something. It was a bit overdone, but tasty. Next time I will add the cilantro and lemon juice as suggested. Oh, and my wife who is also a very picky eater tried it and said it should get five stars.
Thanks again for another great recipe. I love cooking from your blog.
Richa says
December 27, 2017 at 7:52 pmAwesome! yes reduce the cook time or release time to control the doneness. maybe top it with some crackers and chips for the six year old or make a quesadilla 🙂
Adhiktam says
January 5, 2018 at 8:06 amDear Richa, I’m a fan of your recipes, and want to try this out because I love किचड़ी. Thank you! You mention the timings for Instant Pot and saucepan, I’d like to prepare it with my pressure cooker, and I am not sure of the timing, but I reckon it must be more than with the instant pot. Cold you help me further, please? Thank you very much.
Richa says
January 5, 2018 at 9:47 amStove top pressure cooker needs less time than instant pot as instant pot is electric pressure cooker and there is less pressure build up. For a regular pressure cooker, cook for 1 or 2 minutes once the pressure has reached.
Alison says
January 6, 2018 at 7:17 pmDelicious recipe and great gift idea! My whole family loves it:) complete comfort food.
Richa says
January 6, 2018 at 7:23 pmAWesome!!
Chantal says
January 7, 2018 at 4:23 amHello. We tried this recipe yesterday and absolutely loved it. The flavors and fragrances are so wonderful. It was our first recipe from you, and we are hooked. (We just ordered the book).
However, I think we made a mistake. We doubled the recipes (ta have leftovers), but didn’t adjust the time. It came out quite overcooked (the rice lost its shape and was in a puree). Any idea how long we should have cooked it?
Richa says
January 7, 2018 at 2:16 pmAwesome Thanks!
The larger quantity adds more time to the coming to pressure time of the Instant Pot. The food starts cooking in that time already, and also cooks in the manual time in mins when the pot has reached pressure. Whenever increasing the quantity for pressure cookers, for food that generally cooks faster like white rice, vegetables etc, you want to help reduce the “coming to pressure” time to reduce chances of overcooking. You can bring the water to a boil on saute, and then add the lentils, veggies and spices and close the lid. This way half the volume of the pot are already very hot and the pot will come to pressure quickly. Also reduce the manual time to 1 or 2 mins. Hope this helps.
This also applies to other recipes with lentils etc and the extra cooking time can overcook the food. It also depends on the ingredients, for eg, some types or brands of rice tend to overcook in the IP even when you make just rice. Try the recipe quantity or half the quantity with boiled water to see how the texture turns out.
Patty says
January 14, 2018 at 11:12 pmCan I just throw this in a crockpot and let it cook a couple of hours? I don’t have a pressure cooker. I either use a saucepan on the burner or a crockpot and today I’d like to be able to walk away from the kitchen for a bit. Thanks!
Richa says
January 14, 2018 at 11:29 pmI am sure it will work fine,, i dont know the times though. I have times mentioned inthe recipe notes for a saucepan.
Michelle says
January 17, 2018 at 2:39 pmWhat type of vegetables would you add to this while cooking?
Richa says
January 17, 2018 at 3:09 pmI usually add cauliflower, potato, carrots, zucchini, greens etc.
Megan says
February 3, 2018 at 4:22 pmThis was wonderful for my father after surgery! I used butternut squash chunks, cauliflower, and shredded carrot (to hide them – my dad doesn’t like the texture of cooked carrots) for the veggies. I cooked for 3 minutes high pressure in the IP, and then stirred in half a can of full-fat coconut milk to get him some more calories. And I’ve been enjoying bowls of it, too, with a little added spice. Thank you!!
Richa says
February 3, 2018 at 6:57 pmThats amazing. Hope he recovers well and soon. Sending him good wishes.
Em says
February 17, 2018 at 11:17 amWhat’s your recommendation if I don’t have indian bay leaf? It’ll be a bit until I can get my hands on some. I read online that replacing with bay laurel is not advised generally
Richa says
February 17, 2018 at 12:10 pmregular bay leaves work fine in most cases. they dont work if the bay leaf is to be blended into the sauce. so you can use those or just omit them. The traditional indian garam masala has the bay leaves, so just add a bit more garam masala.
Sonia says
February 23, 2018 at 10:02 amDo you think I can make this with brown rice cooked first (with the spices and aromatics) for appx 11-12 min on manual (hi), quick release pressure and add vegetables and red/moong dal lentils and cook again for another 5-6 min on manual (hi)? I have brown rice and quick cooking lentils at home so I’m trying to leverage what I already have instead of going out to buy new stuff.
Also can I use garlic/ginger paste instead? If so what would be the measurements?
Thanks!
Richa says
February 23, 2018 at 10:17 amYes, you can do that. You will need less water 2.5 cups since the rice would have absorbed most of what it needs int he first cook round. Yes, use 2 tsp garlic and 1 tsp ginger paste.
Sonia says
March 5, 2018 at 9:51 amMade this with brown rice and it was so good! First time having Khichidi and now it will be in my typical dinner rotation. YUM!
Richa says
March 5, 2018 at 12:24 pmgreat! so glad it turned out well! I use Green whole mung when using brown rice as the cooking times match.
Swati says
October 16, 2019 at 11:15 amHow do you adjust the time for brown rice?
Richa says
October 16, 2019 at 1:04 pmyou will need brown lentils or mung beans with the brown rice, see https://www.veganricha.com/2015/08/brown-rice-mung-bean-kitchari-mung-bean-stew.html
Kimberly says
February 26, 2018 at 11:53 amI have been wanting to try this for so long, and now knowing that I can make it in my IP has given me the push I need to finally do it! I have Jasmine rice instead of Basmati however. Can you tell me how that would affect the timing in the instant pot? I think I read somewhere that Jasmine rice cooks faster. I don’t want a pile of mush. Thanks!!!
Richa says
February 27, 2018 at 11:29 pmI am not sure abt jasmine rice timees. if it cooks faster, then just cook for half the time and see how it turns out
Kristy says
March 3, 2018 at 12:08 amI love kitchari. I make it a little bit more soupy and love it with mashed potatoes 🥔, steamed greens 😊 and sriracha. ✌🏼
Richa says
March 3, 2018 at 11:09 amAwesome! Yes adjust the consistency to preference with more or less liquid
christy waits says
March 7, 2018 at 4:15 pmI’m making this now in the IP using brown basmati and french lentils. I was afraid to add cauliflower because of the long cook time. Do you think it would hold up?
Richa says
March 7, 2018 at 4:17 pmnope, it will not. Add small chopped florets later after opening and simmer in the hot khichdi on saute for 6 to 7 mins and they will have better texture
patricia says
March 9, 2018 at 6:45 amI love this as a gift idea! So many people at work ask me about recipes and are then overwhelmed at the thought of all the ingredients. As you know, it’s not a big deal if you just keep a well-stocked pantry and spice cupboard. 🙂
I love every single one of your recipes and plan to buy your cookbooks. The names of all the Indian dishes are intriguing but confusing. Do you have a list of terms published on your site or in the books? For example, I love your biryani recipe and this dish seems similar. Can you explain the difference? Are the terms based on region? Spices?
Thank you!
Richa says
March 9, 2018 at 1:46 pmI love these jars to gift as well. They make things easier.
I do explain things in my first book wherever possible. Biryani is a more involved dish. It usually has layers of foods (rice, veggies, other layers)that are cooked separately, spiced seprately etc, then layered and baked or cooked on the stove top at low heat in a sealed container.
Pulao is like biryani, but the grains and veggies or meatsubs etc are all cooked in one container, like a 1 pot meal. Khichdi is like a simple pulao . Ideally khichdi is just a lentil and rice risotto like dish which is slightly overcooked as its a rest your tummy dish. You can build up on that with veggies and spices like here and keep building up with other additions like more spices, caramelized onions, mint, baked tofu/spiced meat subs etc. Hope this helps.
Sandy Mailloux says
September 25, 2018 at 9:39 amCan’t wait to make this in my new IP! Was thinking of doubling the recipe, but unsure if my 6 qt IP is big enough to accommodate. Also the adjustments to liquid and times. Can you help?
Everything I’ve tried is amazing! Thank you for all you do.
Richa says
September 25, 2018 at 10:27 amuse 6.5 cups of water, cook time is the same, cook for 3 mins. 6 qt is big enough. Maybe make the written amount so you can decide onthe texture? some rice can cook way faster than other brands or types. (Real Indian basmati is generally fluffy, but all other basmati i’ve tried from regular stores cook more sticky and mushy). So if the rice is cooking too sticky for you, you might want to try a different rice type that is slightly longer cooking time and hardy.
Cyndy says
March 11, 2019 at 5:53 pmHi.
Does this recipe fit into a 3-quart instapot?
I think I might make a few jars for my BF who travels alot and want to double check it fits into a 3-quart instapot instead of the standard 6-quart.
Thanks.
Richa says
March 11, 2019 at 6:07 pmyes it will fit.
Cyndy says
March 11, 2019 at 6:32 pmThanks, Richa!
I’m so excited to surprise him. 🙃🙂
TheCleanVeganista says
April 5, 2019 at 9:54 pmMany thanks for a fabulous recipe. I made this today with a few tweaks because I’m one of those people who just can’t follow a recipe. It was super delish and will definitely be made again and again,… and each batch will be slightly different than the last. 🙂
Richa says
April 5, 2019 at 10:12 pmthanks
Terri Peri says
August 9, 2019 at 11:15 amLove the flavors!! <> I used yellow lentils and wished they had cooked up softer but the rice was done so had to remove from heat. I just bought red lentils so I can try again next week 🙂
Richa says
August 9, 2019 at 3:05 pmsoak the lentils in warm watr for 15 mins while you prep. the yellow lentils also might be mislabelled, if they are mung dal and didnt cook, then they prob were a bit old. Soak and pressure cook an extra min
Frannie says
November 9, 2019 at 9:23 amSo easy to make and so delicious! Like all of your recipes we’ve tried, the flavors are outstanding!
Richa says
November 9, 2019 at 5:47 pmawesome!
Adeana Estoll says
December 5, 2019 at 8:26 pmAre Indian bay leaves the same as curry leaves? I have some and think it would taste great.
Richa says
December 5, 2019 at 9:37 pmthey are quite a different flavor butt you can use either as both the flavors complement the spices in the recipe
Heather says
December 15, 2019 at 11:17 amlooks great! what size jar did you use for this? thanks!!
Richa says
December 15, 2019 at 12:05 pm16 oz
Anya says
April 21, 2020 at 10:54 amI’ve tried different kitchari recipes over the years that I studied Aryuveda and holistic nutrition. I remember eating this whenever the weather was cold or when I was sick as a child. To this day I haven’t found a kitchari recipe I’ve loved more than this one.
I found that finishing it with a good quality flaked salt, the pepper flakes and a little spoon of ghee gives it just that extra bit of ooomph!
Thank you so much for sharing this yummy recipe!
Daisy says
June 2, 2020 at 4:03 pmI have not had this dish before, looking forward to trying it. Can ground cumin and cloves be substituted for the the cumin seeds and whole cloves in this recipe?
Vegan Richa Support says
June 3, 2020 at 1:50 pmAbsolutely – just use a little less of the ground cumin, say – 1/2 tsp instead of 3/4. and keep the cloves the same.
Cindy says
September 1, 2020 at 7:31 amCan I substitute Jasmine Rice for the basmati?
Vegan Richa Support says
September 1, 2020 at 12:32 pmAbsolutely they are both long grain.
Heather says
October 29, 2020 at 5:47 pmWhat is the measurement for cloves? If using whole cloves, do you take them out after being cooked. I am new to cooking with cloves 🙂
Richa says
October 29, 2020 at 6:09 pmYes. I usually leave it in and whoever gets in fishes it out 🙂
Richa says
October 29, 2020 at 6:46 pm1 or 2 cloves
Jen louise says
February 24, 2021 at 9:06 pmAlways love your recipes online and from your awesome books!
Vegan Richa Support says
February 25, 2021 at 5:42 pmthank you so much, – there’s another one in process