Sprouted Lentils Khichdi – Instant Pot

Why You’ll Love Sprouted Lentils Khichdi – Instant Pot Recipe

This Sprouted Lentils Khichdi is simple, filling, and full of cozy flavor. The Instant Pot makes it quick and hands-off, while the sprouted lentils add extra texture and heartiness. It is perfect for lunch, dinner, or meal prep, and tastes especially good served hot with raita, yogurt, or a simple pickle.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon ghee
½ teaspoon cumin seeds
¼ teaspoon turmeric
10 curry leaves, optional
1 teaspoon grated ginger
1 teaspoon minced garlic
1 medium onion, thinly sliced
2 plum tomatoes, diced
1 teaspoon kashmiri red chili powder, or any mild red chili powder
1 teaspoon kosher salt
½ teaspoon garam masala
1 cup brown lentils, sprouted if available
1 cup basmati rice
3 cups water
Cilantro, for garnish

Directions

Turn the Instant Pot to Saute mode on More. Once the hot sign appears, add ghee, cumin seeds, and turmeric.

Add curry leaves, ginger, garlic, and onions. Mix well, then cook covered with a glass lid for 2 minutes.

Stir, then add the diced tomatoes. Mix well.

Add red chili powder, salt, and garam masala. Stir to combine.

Add the sprouted lentils, basmati rice, and water. Give everything a quick stir.

Close the Instant Pot lid and set the pressure valve to sealing.

Pressure cook on Manual or Pressure Cook mode on High for 6 minutes.

Allow the pressure to release naturally.

Open the Instant Pot, fluff gently, and garnish with chopped cilantro.

Serve hot with raita and enjoy.

Servings and timing

Servings: 4 servings
Total time: 30 minutes
Pressure cooking time: 6 minutes
Release method: Natural pressure release

Variations

Use regular brown lentils if you do not have sprouted lentils.

Add vegetables such as carrots, peas, spinach, green beans, or potatoes for a more filling khichdi.

For a softer, porridge-like khichdi, add an extra ½ to 1 cup of water.

For a vegan version, replace ghee with oil.

Add a squeeze of lemon juice before serving for a fresh finish.

Storage/Reheating

Store leftover khichdi in an airtight container in the refrigerator for up to 4 days.

To reheat, add a splash of water and warm it on the stovetop or in the microwave until heated through.

Khichdi thickens as it sits, so adding water while reheating helps bring back its soft texture.

FAQs

Can I make this khichdi without sprouted lentils?

Yes, you can use regular brown lentils. The texture may be slightly firmer, but the recipe will still work well.

Do I need to soak the rice?

No, soaking is not required, but you can rinse the rice well before cooking.

Can I use yellow moong dal instead?

Yes, but the texture and cooking time may change slightly. Moong dal will make the khichdi softer and lighter.

Is this recipe spicy?

It is mildly spiced. Kashmiri red chili powder adds color and gentle heat.

Can I skip curry leaves?

Yes, curry leaves are optional. The khichdi will still taste delicious without them.

What should I serve with this khichdi?

Serve it with raita, plain yogurt, pickle, papad, or a simple salad.

Can I make it vegan?

Yes, replace the ghee with oil.

Why is my khichdi too thick?

Khichdi naturally thickens as it rests. Stir in warm water until it reaches your preferred consistency.

Can I freeze khichdi?

Yes, you can freeze it in portions. Thaw and reheat with a little water.

Can I add more vegetables?

Yes, vegetables like peas, carrots, spinach, and beans work very well in this recipe.

Conclusion

Sprouted Lentils Khichdi is an easy, nourishing, and flavorful Instant Pot meal that brings together rice, lentils, spices, and aromatics in one comforting bowl. It is quick enough for weeknights, satisfying enough for lunch or dinner, and easy to customize with your favorite vegetables or sides.