Gujarati Khichdi (Instant Pot Khichdi Shaak)
This Gujarati khichdi is a healthy dish that is light on the stomach and made with 4 ingredients (plus water and salt) only. I have made this khichdi in instant pot along with shaak (with pot-in-pot method). If you know khichdi shaak combo is the best homestyle comfy meal that gets ready in under 1 hour.
About This Recipe
In the Gujarati language, we call it ‘Sadi Khichdi’ meaning plain khichdi. As the name says, this Gujarati khichdi is seasoned with turmeric powder, salt, and hing only, keeping it plain and mild.
Khichdi should have a mushy texture with a loose consistency like porridge. Follow my recipe and you’ll get the exact same texture. This is perfect for babies (over 6 months) and toddlers.
The flavor of this Gujarati khichdi is mild as there are no spices added except turmeric powder. So I prefer to make semi-gravy kind (rasawalu) shaak to go with this khichdi. Of course, a spoonful of ghee on the khichdi, and side of papad, and a glass chaas will complete our family meal.
Khichdi Shaak Combo (My Method Of Cooking)
When I posted this Gujarati khichdi recipe for the first time in 2016, I used a stove top pressure cooker. So when khichdi is cooking, I make shaak on another stove to go with it. So both get done at the same time.
For the last 6 years, I have been using an Instant pot – electric pressure cooker instead of stove top pressure cooker. Now I am making shaak with the PIP (pot-in-pot) method. So both Khichdi and shaak get ready at the same time. Of course, you’ll require a little stove-top cooking as you’ll see in the detailed steps below.
Speaking of shaak, I make different ones like Dudhi (lauki) nu shaak, Turiya nu shaak, kanda-bateta nu shaak, etc. with this same method. Sometimes I add a small potato along with dudhi and turiya.
Below image posted in 2016 with dungri bateta nu shaak.
If you’ve never tried khichdi shaak combo then you must try it once. This is in over weekly meal rotation and my whole family including my 2 kids eat this without any complaint.
Ingredient Notes
Here is the pic of the ingredients you’ll need to make Gujarati khichdi – two of them being the main ingredients, Rice and Lentil.
I do not have an ingredient pic for shaak but the amount details are given in the recipe card at the end of the post.
- Rice:
- Any kind of rice works – short grain, medium grain, long grain. But make sure that rice is non-sticky kind.
- I use whatever rice I have at home at the time of making khichdi. I have used using following rice verities in my 15 years of cooking journey – Krishna kamod, Surati Kolam, Gujarat 17, and Sona masoori. And it came out good all the time.
- Personally, I prefer not to use basmati rice for making any khichdi.
- Lentil: You’ll need chilka moong dal. It is the split moong dal with green skin.
- Hing: Aids in easy digestion.
- Turmeric powder: Adds a nice color to the khichdi.
Step By Step Photo Instructions
Wash & Soak Dal-Rice
1) Take dal and rice in an instant pot liner. Wash with regular tap water 2-3 times with massaging by your hand or until the water is not cloudy anymore.
2) Add enough water and let it soak for 30 minutes to 2 hours. At least 30 minutes of soaking time is required if short on time. But longer soaking is recommended for better khichdi texture.
While dal-rice are soaking, prep for shaak.
3) Heat the oil in a pan on medium heat. Once hot add hing and turmeric powder.
4) Immediately add chopped lauki (dudhi) and stir.
5, 6) Add salt, red chili powder, and cumin-coriander powder. Mix well to coat the spices evenly. Turn off the stove.
7, 8) Transfer it to an instant pot steel insert. Add water and shake lightly. Keep it aside.
Back to rice-lentil
9, 10) Discard the soaking water. Add salt, hing, and turmeric powder. Also, add water and stir.
11, 12) Place a tall rack in the center. Place the shaak container on the rack, and cover the container with a lid.
Pressure-Cook: Cover the instant pot with a lid, keep the valve in a sealing position, and cook on manual (high pressure) for 10 minutes. Let the pressure release naturally.
Back to the stove while that is pressure cooking
13) Heat the remaining 2 teaspoons of oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
14) Add crushed ginger, green chili and saute for around 30 seconds or until the raw smell of ginger goes away.
15, 16) Add tomatoes and a pinch of salt. Cook until tomatoes are soft and mushy. Mash the tomatoes with the back of the spatula. Turn off the stove, keep it covered, and wait until the pressure releases from the instant pot.
NPR (natural pressure release) is done.
17, 18) Once the pin drops, open the lid. Add cooked dudhi to the tomato gravy. Mix and bring it to a simmer.
19) Add jaggery and simmer for 4-5 minutes.
20) Lastly, add cilantro and lemon juice. Mix, shaak is ready.
Let’s check the khichdi.
21, 22) Stir it a couple of times to mix and as you stir, the rice grain will break and become mushy. You’ll get the perfect porridge consistency. Serve Gujarati khichdi shaak hot/warm.
NOTE: Khichdi will start to thicken as it cools down. So if not serving right away then keep the instant pot covered with a lid and turn on the ‘keep warm’ option.
Expert Tips
Khichdi Consistency: You’ll need the right amount of water to get the perfect consistency. I prefer a 1:4 ratio of dal-rice to water. So for 1 cup of dal-rice, you’ll need 4 cups of water.
Soaking Dal-Rice:
- 30 minutes of minimum soaking time is required.
- 1-2 hours of soaking time is recommended.
- If the soaking step is skipped then increase the water by ½ cup and increase the cooking time by 2-3 minutes.
Serving Gujarati Khichdi
Khichdi should be served hot or warm to enjoy its best texture. It starts to become thick and lumpy as it cools down.
Adding a spoonful of ghee on top of warm khichdi is a must. Ghee enhances the overall flavor of khichdi.
Meal Options:
- Khichdi Shaak: My family preferred combo. A side of roasted urad dal or khichiya papad and a glass of chaas are like a cherry on the cake. A perfect meal.
- Khichdi Kadhi: Many prefer to have this Gujarati khichdi with Gujarati kadhi. Khichdi kadhi is a popular combo with a side of mango pickle. But personally, I like masala khichdi with kadhi.
Storage & Using Leftovers
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- I never liked reheated khichdi the next day even after adding water to adjust the consistency. So most of the time I make sure to cook just enough amount of 1 dinner and avoid leftovers.
- But just in case if I have some leftovers then I would make
- Vaghareli khichdi: Saute onion, tomato, ginger, and garlic with spices, and mix in khichdi. Add lemon juice and cilantro. Serve with a bowl of dahi.
- Paratha/Thepla: Add khichdi along with cilantro or veggies like grated carrot or methi while kneading the dough to make paratha or thepla.
Check Out Other Khichdi Recipes
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
Gujarati Khichdi Recipe (Instant Pot Khichdi Shaak)
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Khichdi:
- ½ cup Rice, short or medium grain rice
- ½ cup Chilkewali moong dal
- Salt, to taste
- ½ teaspoon Turmeric powder
- ⅛ teaspoon Hing (Asafoetida)
- 4 cups Water, for pressure cooking
For Dudhi Nu Shaak:
- 2+2 teaspoons Oil
- ½ teaspoon Turmeric powder
- ¼ teaspoon Hing (Asafoetida)
- 1 teaspoon Red chili powder
- 1 ½ teaspoon Cumin-coriander powder, Dhana-Jiru
- 3 cups Lauki (bottle gourd or dudhi)
- 2-3 tablespoons Water
- ½ teaspoon Cumin seeds
- ½ inch Ginger
- 1 Green chili, crush ginger and chili together or use paste
- 1 cup Tomatoes, finely chopped or pureed
- 1 teaspoon Jaggery (Gur)
- ½ teaspoon Lemon juice or Lime juice
- 1 tablespoons Cilantro or coriander leaves, finely chopped
Instructions
- Wash & Soak: Wash dal-rice in instant pot liner with regular tap water 2-3 times with massaging by your hand or until the water is not cloudy anymore.
- Add enough water and let it soak for 30 minutes to 2 hours.
- While dal-rice are soaking, prep for shaak. Heat 2 teaspoons of oil in a pan on medium heat. Once hot add hing and turmeric powder.
- Immediately add chopped lauki (dudhi) and stir.
- Add salt, red chili powder, and cumin-coriander powder. Mix well to coat the spices evenly. Turn off the stove.
- Transfer it to an instant pot steel insert. Add water and shake lightly. Keep it aside.
- Back to dal-rice: Discard the soaking water. Add salt, hing, and turmeric powder. Also, add water and stir.
- Place a tall rack in the center. Place the shaak container on the rack, and cover the container with a lid.
- Pressure-Cook: Cover the instant pot with a lid, keep the valve in a sealing position, and cook on manual (high pressure) for 10 minutes. Let the pressure release naturally.
- Make gravy while pressure cooking: Heat the remaining 2 teaspoons of oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
- Add crushed ginger, green chili and saute for around 30 seconds or until the raw smell of ginger goes away.
- Add tomatoes and a pinch of salt. Cook until tomatoes are soft and mushy. Mash the tomatoes with the back of the spatula. Turn off the stove, keep it covered, and wait until the pressure releases from the instant pot.
- NPR (natural pressure release) is done. Once the pin drops, open the lid. Add cooked dudhi to the tomato gravy. Mix and bring it to a simmer.
- Add jaggery and simmer for 4-5 minutes.
- Lastly, add cilantro and lemon juice. Mix, shaak is ready.
- Let’s check the khichdi. Stir it a couple of times to mix and as you stir, the rice grain will break and become mushy. You’ll get the perfect porridge consistency. Serve khichdi shaak hot/warm.
- NOTE: Gujarati Khichdi will start to thicken as it cools down. So if not serving right away then keep the instant pot covered with a lid and turn on the ‘keep warm’ option.
Notes
- 30 minutes of minimum soaking time is required.
- 1-2 hours of soaking time is recommended.
- If the soaking step is skipped then increase the water by ½ cup and increase the cooking time by 2-3 minutes.
Is there a way to make this without the pressure cooker?
You can try making in a saucepan with lid.
But you’ll need more water, you have to keep checking and stirring to make sure that it has enough water in it and it is not sticking to the pan.
Plus, it takes too much time to cook and it needs your attention all the time.
Thank you so much for simple and easy recipe.
Glad that it was helpful.