Pav Bhaji Khichdi

Why You’ll Love Pav Bhaji Khichdi Recipe

This recipe is warm, filling, and packed with vegetables. It comes together in about 40 minutes and uses simple pantry spices. The Instant Pot makes it easy, while pav bhaji masala gives the khichdi a rich street-food-style flavor.

Ingredients

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

1 tablespoon ghee, or oil for vegan option
1 teaspoon cumin seeds
½ cup yellow onion, finely diced
¼ cup red pepper, finely diced
¼ cup green pepper, finely diced
1 tablespoon ginger paste
1 tablespoon garlic paste
½ teaspoon ground turmeric
2 teaspoons Kashmiri red chili powder
1 to 2 tablespoons pav bhaji masala
2½ teaspoons kosher salt
1 tomato, diced
½ cup cauliflower, cut into 1-inch florets
1 small potato, diced
1 tablespoon tomato paste, optional
¼ cup green peas
½ cup short grain rice, rinsed and drained
½ cup moong daal, rinsed and drained
3½ cups water
¼ cup cilantro, finely chopped
Ghee for serving

Directions

Set the Instant Pot to sauté mode and heat the ghee or oil.

Add cumin seeds and cook until they begin to sizzle, about 30 seconds.

Add the onion and peppers, then sauté for 2 minutes.

Stir in ginger paste, garlic paste, turmeric, Kashmiri red chili powder, pav bhaji masala, and salt. Sauté for 30 seconds.

Add tomatoes, potatoes, cauliflower, green peas, and tomato paste if using. Mix well.

Add the rinsed rice, moong daal, and water. Stir everything together.

Close the Instant Pot lid and pressure cook on rice mode. If your Instant Pot does not have a rice preset, pressure cook for 6 minutes, then allow natural pressure release.

Open the lid, gently mix the khichdi, and garnish with fresh cilantro. Serve with a drizzle of ghee.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

For a vegan version, use oil instead of ghee and skip the extra ghee when serving.

For a spicier khichdi, add more Kashmiri chili powder or extra pav bhaji masala.

For more vegetables, add carrots, beans, spinach, or cabbage.

For a creamier texture, mash the khichdi slightly after cooking and add a little hot water if needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat on the stovetop or in the microwave with a splash of water to loosen the texture. Stir well before serving.

This khichdi thickens as it sits, so add water as needed while reheating.

FAQs

Can I make Pav Bhaji Khichdi vegan?

Yes. Use oil instead of ghee and skip the ghee topping before serving.

Can I make this without an Instant Pot?

Yes. Cook it in a pressure cooker or on the stovetop, adding more water as needed until the rice, dal, and vegetables are soft.

What kind of rice works best?

Short grain rice works best because it gives the khichdi a soft, comforting texture.

Can I use basmati rice?

Yes, but the texture may be slightly less creamy than with short grain rice.

Is tomato paste necessary?

No. Tomato paste is optional, but it adds extra depth and a richer tomato flavor.

Can I add more vegetables?

Yes. Carrots, beans, cabbage, spinach, and corn all work well in this recipe.

How spicy is this khichdi?

It is mildly to moderately spicy, depending on how much pav bhaji masala and chili powder you use.

Can I reduce the salt?

Yes. Start with less salt and adjust after cooking.

Why did my khichdi turn too thick?

Khichdi naturally thickens as it cools. Add hot water and stir until it reaches your preferred consistency.

What can I serve with Pav Bhaji Khichdi?

Serve it with yogurt, pickle, papad, chopped onions, lemon wedges, or extra ghee.

Conclusion

Pav Bhaji Khichdi is a flavorful twist on classic khichdi, combining the comfort of rice and dal with the bold taste of pav bhaji. It is easy, satisfying, and perfect for a cozy weeknight meal.