Instant Pot Quinoa Khichdi

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Quinoa and moong dal khichdi in the Instant Pot is the ultimate one-pot wonder. Packed with flavor and nutrition, this recipe is the perfect solution for a busy weeknight when you want something comforting and delicious that you can feel good about eating.

And to be honest, we all have those nights where the idea of cooking feels like a huge chore. This Quinoa khichdi recipe is my go-to lifesaver. I toss a few simple ingredients into the Instant Pot, set it, and walk away. A complete meal is ready and waiting for us. It’s comforting, easy on the stomach, and a fantastic way to bring dinner to the table without spending hours in the kitchen.

Top view of vegetable and quinoa khichdi with boondi on the side.

Khichdi is a popular Indian meal that is often made as a comfort food or on days when we are under the weather. It is also often babies' first food and is made without spices.

Khichdi is similar to the South Indian ven pongal. Ven pongal is a simple mix of rice and lentils, along with cumin and pepper, and tastes amazing with gotsu or chutney on the side. Khichdi, though, can be kept as simple as ven pongal or can be made as Masala Khichdi with vegetables.

In this recipe, I have swapped the rice for a more nutritious and fibre-rich quinoa along with moong dal. I have used a few vegetables in my khichdi, which can be swapped or removed depending on one's preference.

Why make quinoa khichdi

I have been trying to use quinoa quite a bit in place of rice. My husband is not a big fan of quinoa when eating with sambar or rasam. So recipes like this work great with quinoa, as there is not much difference in taste or texture.

Quinoa is definitely a great alternate to many rice recipes. It has higher fiber content and it is better for our gut health. When we combine quinoa with lentil and vegetables, it makes a complete meal.

A bowl of moong dal and quinoa khichdi with a spoon and boondi on side.

Few other recipes where you can swap quinoa instead of other grains -

Ingredients needed

Ingredients labeled to make quinoa khichdi.

Quinoa - I buy quinoa from a wholesale store in bulk. If you are gluten-free, check the labels to ensure that the product is certified as gluten-free.

Moong dal - Split yellow moong dal is what I am using in this recipe. Other lentils, such as masoor dal or split moong dal with skin, can also be used as an alternative.

Vegetables - I have used onions, tomatoes, ginger, carrots, peas, and green beans in my quinoa khichdi. We could also add other vegetables like cauliflower, bell pepper, and potatoes, or omit any of them. Use fresh vegetables or frozen. They both work equally well.

Whole spices - I have used bay leaf, cumin seeds, black pepper, and dried red chilies.

Spice powders - Turmeric powder, red chili powder, garam masala, salt, and a little asafetida are what I use in my khichdi recipe.

Ghee or oil - If you are not vegan, I would highly recommend making this Instant Pot quinoa khichdi with ghee. If you are not using ghee, use coconut oil as the next alternative.

Step-by-step process

Wash and soak the moong dal and quinoa until we get the seasonings and vegetables cooked.

Heat the Instant Pot on saute mode. Add ghee or oil, and when it heats, add cumin seeds, pepper, bay leaf, and dry red chilies.

Once the seasonings start to sizzle, add the thinly sliced onions. Sauté the onions until they are translucent, and then add the chopped tomatoes.

Process shot with seasoning of quinoa khichdi in instant pot.

Add grated ginger and give it a quick mix. Now add the spice powders and salt. Mix well to combine.

Now add the rest of the chopped vegetables. Mix well. Sauté them for about 5 minutes.

Drain the quinoa and moong dal mixture and add it to the rest of the ingredients. Add water needed (check the recipe card for exact measurements).

Process shot to make quinoa and moong dal khichdi in instant pot.

Switch off the Instant Pot from saute mode and set it to pressure cook on high pressure for 5 minutes. Once the instant pot beeps, indicating the cooking cycle is done, let the pressure release naturally and then open the pot and stir.

Adding water to quinoa khichdi in instant pot.

Add a squeeze of lemon and garnish with chopped cilantro. Serve hot with some ghee on top and a crunchy side like boondi or chips.

Expert tips

We like our khichdi on the runny side. This recipe yields soft khichdi. Adjust water based on your preference.
Add or remove any vegetable of your choice. We could also make this khichdi without onion.
Use any other lentil of your choice for a different flavor.
Serve the khichdi hot.
Yogurt and some kind of chips or pickle is the perfect combination with quinoa khichdi.

Frequently asked questions

How can I store leftover quinoa khichdi?

Store the leftover khichdi in a air tight container in the refrigerator for up to 2 - 3 days. Warm thoroughly before serving. You might need to add a little water when reheating as the khichdi tends to become thick when cooling.

Can I make quinoa khichdi without an Instant Pot?

Yes, we can make quinoa and moong dal khichdi in pressure cooker or on stove top. When making over stove top, ensure to soak the lentil and quinoa for an hour or so for quicker cooking.

Should I rinse or soak the quinoa and lentils?

Yes, it's highly recommended to rinse both the quinoa and moong dal thoroughly before cooking. Soaking is optional.