Khichdi in a Jar - Mixed Veg Kitchari Mix for Instant Pot or Saucepan

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. #vegan #veganricha

5 from 13 votes

Khichdi in a Jar - Mixed Veg Kitchari Mix for Instant Pot or Saucepan

Khichdi in a Jar - Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan. Easy Lentil Rice Soup with Veggies. Spiced Risotto. 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.

Prep Time10 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: Gluten-free, Indian, Vegan

Servings:

Calories: 277kcal

Author: Vegan Richa

Ingredients

Jar ingredients:

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

Spices:

3/4 tsp cumin seeds
2 to 3 cloves
1 tsp coriander powder
1 tbsp onion flakes
1 tsp garlic powder
1/4 tsp ground ginger
1/2 tsp garam masala , more if you like it spicier
3/4 tsp turmeric
1/4 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 salt

US Customary - Metric

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

Alternate (tempering traditional process): Heat 1 tsp oil in Instant Pot on saute (or saucepan on saute). When the oil is hot, Empty the spice bag contents and cook for a few seconds stirring frequently to avoid burning. Add the tomato and a splash of water and mix in. Cook for a minute. Add the washed lentils and rice to the instant pot and saucepan and follow step 5 above.

For flavor variation: add 2 green cardamom pods and a cinnamon stick to the spice bag.

Use other spice blends like berbere, curry powder, jamaican curry blend, baharat etc.

Other lentils/rice: If using brown basmati rice, use brown/green lentils, black eyed peas or green mung beans to match the cooking time. Add 4 cups water and cook for 16 to 18 minutes on Manual hi in Instant Pot.

See troubleshooting in the paragraph above.

Nutrition is 1 of 4 serves

Nutrition