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.
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Khichdi in a Jar - Mixed Veg Kitchari Mix for Instant Pot or Saucepan
Ingredients
Jar ingredients:
- ¾ cup (138.75 g) long grain white basmati rice
- ¾ cup (144 g) quick cooking lentils such as Red lentils , (I generally use half moong dal and half red lentils)
Spices:
- ¾ tsp (0.75 tsp) cumin seeds
- 2 to 3 (2) cloves
- 1 tsp coriander powder
- 1 tbsp onion flakes
- 1 tsp garlic powder
- ¼ tsp (0.25 tsp) ground ginger
- ½ tsp (0.5 tsp) garam masala , more if you like it spicier
- ¾ tsp (0.75 tsp) turmeric
- ¼ 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)
- ¾ 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, ¾ 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
Maïla
Amazing recipe! I feel to share a story that just happened.
My husband and I’s car broke down 2 days ago in the middle of nowhere in southern Colorado as we were heading south. We were lucky enough to reach a tiny town and find a cheap motel room before our car stopped. The motel happens to be owned by two young Indian men who have been very flexible with us since no towing have been able, so far, to bring us back home to the front range (tonight will be our 3rd night here). Since we were supposed to be gone for a long road trip, we had prepared many dry ingredients mix for the instapot (mainly from your website because we love your recipes so much!) so tonight, since we had just ran out of our fresh pre made food, we decided to prepare Kitchari in our hotel room. So we decided to offer some to one of the Indian owner who had been so kind and pleasant with us. This being said, I was nervous since I had never made this recipe and cooking Indian food for Indian people doesn’t seem as easy as cooking for anyone else..!
So our new friend came to our room enthusiastic about the aromas that he could already smell from the outside. We filled up his bowl with freshly made kitchari, a lemon wedge, gongura pickles and cilantro. He went away with it and came back telling us how amazing it is, and how it is exactly like his mother’s touch, that it tasted exactly like his childhood, and complimented me, and he was so happy and grateful. We were blown away and so touched!! On top of that, he’s a cook himself! So big big compliment!
Thank you Richa for all the magic that your recipes bring into the world!
All our love and gratitude 💛
Richa
This is such a wonderful story! I am so happy you made it so well!!!
Dee Hollen
Hello! Thank you for this awesome gift idea – I am so excited to make 10-15 jars them as part of a gift basket for friends, teachers and neighbors! Just a quick question about storing the spices separately in the jar – is there any particular reason why they need to be in a separate jar or sealed ziplock baggie? My idea is to use empty single serve hummus / guacamole cups that we have saved, put the spice mixture in there and then nestle that in the top of the 16oz jar, which will obviously be sealed. Can you see any problems with that or will the spice flavors fade too quickly? Let me know what you think. Thanks again – I love your recipes!
Richa
It’s for being able to wash the rice and lentils. People often wash them before using esp rice. And you won’t be able to wash if there are spices mixed in . You can get smaller boxes you can add to the jars
Jo
I originally made this recipe to be given as a gift but some days later thought I’d try it out to make sure everything was fine. It was. Very tasty. For my vegetables I used just what I had easily to hand: peas and cauliflower. I used red lentils and mung beans and also added some preserved lemons at the end. It was delicious. So now I’ll make another gift jar ready for the giving. Thanks so much.
Vegan Richa Support
Wonderful!
JG
I originally made this recipe to be given as a gift but some days later thought I’d try it out to make sure everything was fine. It was. Very tasty. For my vegetables I used just what I had easily to hand: peas and cauliflower. I used red lentils and mung beans and also added some preserved lemons at the end. It was delicious. So now I’ll make another gift jar ready for the giving. Thanks so much.
Vegan Richa Support
Wonderful!
Renee
This is terrific! Would you use the same cooking time for sweet potato as one of the vegetables?
Richa
Yes
K
Easy, delicious, and I love this as a gift idea! I made it for myself and loved it, and while I was at it, I made a jar for later.
Vegan Richa Support
might as well ❤️❤️
Jen louise
Always love your recipes online and from your awesome books!
Vegan Richa Support
thank you so much, – there’s another one in process
Heather
What 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
Yes. I usually leave it in and whoever gets in fishes it out 🙂
Richa
1 or 2 cloves
Cindy
Can I substitute Jasmine Rice for the basmati?
Vegan Richa Support
Absolutely they are both long grain.
Daisy
I 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
Absolutely – just use a little less of the ground cumin, say – 1/2 tsp instead of 3/4. and keep the cloves the same.
Anya
I’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!
Heather
looks great! what size jar did you use for this? thanks!!
Richa
16 oz
Adeana Estoll
Are Indian bay leaves the same as curry leaves? I have some and think it would taste great.
Richa
they are quite a different flavor butt you can use either as both the flavors complement the spices in the recipe
Frannie
So easy to make and so delicious! Like all of your recipes we’ve tried, the flavors are outstanding!
Richa
awesome!
Terri Peri
Love 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
soak 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
TheCleanVeganista
Many 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
thanks
Cyndy
Hi.
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
yes it will fit.
Cyndy
Thanks, Richa!
I’m so excited to surprise him. 🙃🙂
Sandy Mailloux
Can’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
use 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.
patricia
I 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
I 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.
christy waits
I’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
nope, 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
Kristy
I love kitchari. I make it a little bit more soupy and love it with mashed potatoes 🥔, steamed greens 😊 and sriracha. ✌🏼
Richa
Awesome! Yes adjust the consistency to preference with more or less liquid
Kimberly
I 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
I am not sure abt jasmine rice timees. if it cooks faster, then just cook for half the time and see how it turns out
Sonia
Do 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
Yes, 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
Made 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
great! so glad it turned out well! I use Green whole mung when using brown rice as the cooking times match.
Swati
How do you adjust the time for brown rice?
Richa
you 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
Em
What’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
regular 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.
Megan
This 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
Thats amazing. Hope he recovers well and soon. Sending him good wishes.
Michelle
What type of vegetables would you add to this while cooking?
Richa
I usually add cauliflower, potato, carrots, zucchini, greens etc.
Patty
Can 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
I am sure it will work fine,, i dont know the times though. I have times mentioned inthe recipe notes for a saucepan.
Chantal
Hello. 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
Awesome 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.
Alison
Delicious recipe and great gift idea! My whole family loves it:) complete comfort food.
Richa
AWesome!!
Adhiktam
Dear 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
Stove 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.
Joseph Stewart
I 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
Awesome! 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 🙂
Régine Bohar
Thank 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
Those 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!
Tamar
I 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!
Natalia
What are moong dal and can you buy them in your local grocery store?
Richa
Moong 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.