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Pav Bhaji Khichdi

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This Pav Bhaji Khichdi is a comforting one-pot meal that combines the bold flavors of pav bhaji with creamy rice and lentils. Made in the Instant Pot, it is hearty, flavorful, and perfect for a quick weeknight dinner.

Ingredients

  • 1 tablespoon ghee (or oil for vegan option)
  • 1 teaspoon cumin seeds
  • 1/2 cup yellow onion (finely diced)
  • 1/4 cup red pepper (finely diced)
  • 1/4 cup green pepper (finely diced)
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/2 teaspoon ground turmeric
  • 2 teaspoons Kashmiri red chili powder
  • 1 to 2 tablespoons pav bhaji masala
  • 2 1/2 teaspoons kosher salt
  • 1 tomato, diced
  • 1/2 cup cauliflower (cut into 1-inch florets)
  • 1 small potato (diced)
  • 1 tablespoon tomato paste (optional)
  • 1/4 cup green peas
  • 1/2 cup short grain rice (rinsed and drained)
  • 1/2 cup moong daal (rinsed and drained)
  • 3 1/2 cups water
  • 1/4 cup cilantro (finely chopped)
  • Ghee for serving

Instructions

  1. Set the Instant Pot to saute mode and heat the ghee or oil.
  2. Add cumin seeds and cook until they begin to sizzle, about 30 seconds.
  3. Add the onion and peppers and saute for 2 minutes.
  4. Add the ginger paste, garlic paste, turmeric, Kashmiri red chili powder, pav bhaji masala, and salt. Saute for 30 seconds.
  5. Add the tomato, potato, cauliflower, green peas, and tomato paste if using. Mix well.
  6. Add the rinsed rice, moong daal, and water. Stir gently.
  7. Close the Instant Pot lid and pressure cook using the Rice mode. If your Instant Pot does not have a Rice preset, pressure cook for 6 minutes followed by natural pressure release.
  8. Garnish with chopped cilantro and serve hot with extra ghee if desired.

Notes

  • Use oil instead of ghee for a vegan version.
  • Adjust pav bhaji masala and chili powder to your spice preference.
  • Add extra water for a softer, porridge-like consistency.
  • Serve with yogurt, pickle, or toasted pav on the side.
  • Store leftovers in the refrigerator for up to 3 days.

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