4 cups chicken stock or water, plus extra if reheating
2 cups mixed vegetables, fresh or frozen
1 tsp salt
1 tbsp fresh lemon juice
Cilantro or Micro Cilantro, to taste
Tadka (Spiced Ghee)
2 tbsp ghee
1 tsp cumin seeds
2 tbsp garlic, thinly sliced
1/2 tsp cayenne, or to taste
Servings5
Prep Time
15 mins
Cook Time
30-35 mins
Total Time
45 mins
Soak: In a large heavy-bottomed pot or Instant Pot, add the rice, lentils, split peas, and quinoa. Rinse well under cool water, then cover with fresh water and soak overnight. When ready to cook, drain and rinse again in the same pot.
Cook the Base: Add the onion, ginger, garlic, turmeric, cumin seeds, fenugreek seeds, salt, and stock to the soaked grains and legumes.
Stovetop: Bring to a boil, then reduce to low and simmer, covered, for 30–35 minutes or until soft and porridge-like, stirring regularly to prevent sticking. Once cooked, whisk gently to create a smooth, creamy texture, then stir in the vegetables and let rest for 5 minutes to finish cooking.
Instant Pot: Cook on High Pressure for 15 minutes. Let pressure release naturally for 10 minutes, then quick release. Whisk to smooth, stir in vegetables and rest for 5 minutes to finish cooking.
Make the Tadka: In a small pan, melt the ghee over medium heat. Add cumin seeds and let them sizzle until fragrant. Add garlic and cayenne, cook until golden. If desired, save extra for garnish.
Finish and Serve: Pour the hot tadka over the khichdi, stir gently, and finish with lemon juice. Adjust salt to your liking. Serve warm with fresh cilantro and an extra drizzle of tadka or ghee if desired.
