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Khichdi – also called kitchari – is a cozy lentil rice stew, and khichdi in a jar is a great gift to introduce this delicious Indian comfort food to your loved ones! Empty jar into saucepan or instant pot and cook! This post was originally published December 2017. It has been updated with new pictures and video
Table of Contents
Khichdi or kitchari is dal and rice risotto-like preparation that usually is very lightly spiced and served as light meal when you are sick or just to give the digestion a break with a simple nourishing meal.
The gift jar is packed with lentils, rice, and spices that you can simply empty into a pot of veggies and water and cook on the stove or in your Instant Pot. It’s a super simple recipe, and since you pack the spices separately from the rice and lentils, your recipient can wash the rice and lentils without losing any of that amazing flavor!
The most basic version of khichdi is less spiced, with just one or two spices. It is kind of an analog for chicken noodle soup. It’s a simple mildly spiced light meal. You can add different spices, vegetables, tomato etc to make it an even heartier meal. The basic version is in my first book, and this kitchari jar recipe is adapted from it.
Khichdi is generally overcooked to be more of a mash/porridge like for easy digestion. You can however adjust the texture by adjusting the cooking time. I give you a range of cooking time based on your preference. Cook it for less time for the grains and lentils to retain shape and cook a longer for a porridge. I use split lentils(petite yellow(moong dal) or red lentils(masoor dal) and white basmati rice. The lentils and rice have similar cook time and are hence paired. With brown rice you’d need to pair with longer cooking whole brown lentils ke mung beans. See my hearty green moong and brown rice version .
This bottled up kitchari makes a great gift. It’s perfect to introduce friends to Indian food even if they don’t have Indian spices, great to gift fora quick dump and done meal, and also to gift to yourself! You will want to make and eat lots of kitchari after the big holiday meals, and the jar reduces the active time to just about five minutes. It’s great to just have around for quick weeknight dinners! Add some chopped veggies in with the jar ingredients for a nourishing lentil rice stew.
To cook from the jar, Empty the contents into your Instant pot or a saucepan, add whatever veggies you like, add water and simmer until the lentils and rice are cooked to your liking! Serve as-is or with some chutneys or papadum/crackers.
You can also make this into a stew/curry by adding some non-dairy milk along with the water.
Why You’ll Love Khichdi/Kitchari in a Jar
- makes a great holiday gift!
- prepared khichdi is a perfect, soothing meal to balance out all of the rich holiday food
- jars are simple to assemble
- perfect to introduce people to Indian food even if they don’t have Indian pantry
- perfect gift for anyone as it’s a quick dump and done meal
- naturally gluten-free, soy-free, and nut-free
More Jar Mixes
Khichdi in a Jar (Indian Lentil Rice Stew)
Equipment
Ingredients
For the Jar
- 3/4 cup long grain white basmati rice
- 3/4 cup quick cooking lentils such as petite yellow (moong dal) or split Red lentils, , (I generally use half moong dal and half red lentils)
For the Spices
- 3/4 teaspoon cumin seeds
- 2 to 3 cloves
- 1 teaspoon coriander powder
- 1 tablespoon onion flakes
- 1 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon garam masala, , or more
- 3/4 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 or 2 Indian bay leaves
To Cook
- 1 tomato, chopped
- 1 to 2 cups chopped vegetables
- water, (depends on method of cooking,, see instructions)
- 3/4 teaspoon salt
- cilantro, lemon juice and pepper flakes, for garnish
Instructions
Assemble the Jar (See below to make directly.)
- Layer the rice and lentils.
- Toast the cumin seeds and cloves on stovetop over medium heat until cumin seeds change color slightly. 1 minute. This step is optional. (Toasted cumin seeds add a deeper flavor and also allow you to skirt the extra step of roasting the spice mix in oil before adding lentils. You can cook the Khichdi in 1 step.) Cool completely.
- Fold the toasted cumin, cloves, and the rest of the spices into a parchment paper pouch or small ziplock, and add it to the jar. Close the lid. Store for up to 3 months.
Instructions to make the khichdi on the jar
- Wash the lentils and rice.
- For the Instant Pot – Heat 1 teaspoon oil on saute mode. Once the oil is hot, and add the contents of the spice pack. Cook, stirring, until fragrant,15 seconds , . Then add 3.5 to 4 cups of water (depends on your preference of consistency of the stew), the lentils, rice, tomato, salt, and any veggies that you are using. Close the lid and cook on high pressure for 2 to 4 minutes (4 for Indian khichdi-style porridge consistency). For a spiced rice style kitchari, pressure cook on low pressure for 3 mins. Release the pressure after 5 mins. Fluff lightly.
- For Saucepan – Heat 1 teaspoon oil in a saucepan on medium heat, and add the contents of the spice pack. Cook, stirring, until fragrant. Then add 5 cups of water (depends on your preference of consistency of the stew), the lentils, rice, tomato, salt, and any veggies that you are using. Cover partially and cook for 22 minutes, then check the consistency and doneness and continue to cook more until done. (Alternatively, skip the roasting step and add spices, washed lentils rice, water , salt, tomato, veggies. Mix well and cook)
- For creamier, fold in 1/4 cup coconut cream or non dairy yogurt. Garnish with cilantro, lemon juice and pepper flakes and serve as-is or with chutneys, Indian pickles and/or papadums/crackers.
To make Khichdi without making it into a jar
- Heat 1 teaspoon oil on sauté mode in the Instant Pot or in a saucepan on medium heat. Add the cumin seeds and cloves and cook until fragrant. Add bay leaves, turmeric and garam masala and mix for a few seconds. Add the rest of the ingredients, water, salt and cook according to the jar instructions above.
Video
Notes
Replace half the white basmati rice with quinoa or millet.
Add a mix of lentils such as toor dal and Moong dal or urad dal and Moong dal. No onion garlic: Omit the onion flakes and garlic. Add 1/2 teaspoon dried fenugreek leaves, also add 1/8 tsp asafetida or 1/4 teaspoon nigella seeds to the spice bag.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- rice – Use long grain white basmati rice for the most authentic kitchari.
- lentils – Choose quick-cooking lentils, like red lentils or split moong dal.
- whole spices – Whole cumin seeds and cloves can be roasted or not. Roast them for the best flavor!
- ground spices – For the spice pack, you’ll also need coriander, onion flakes, garlic powder, ginger, garam masala, turmeric, cayenne, and bay leaves.
- tomato – To prepare the khichdi, adds umami and color.
- chopped vegetables – Use fresh or frozen.
- salt – Brings out the flavors.
💡 Tips
- Toasting the whole spices takes a few extra minutes, but it really adds an incredible flavor to the khichdi!
How to Make Khichdi Jar Mix
Layer the rice and lentils.
Toast the cumin seeds and cloves on stovetop over medium heat until cumin seeds change color slightly. This step is optional. Toasted cumin seeds add a deeper tastier flavor. Cool completely.
Fold the toasted cumin, cloves, and the rest of the spices into a parchment paper pouch, and add it to the jar. Close the lid. Store for up to 3 months.
How to Prepare the Khichdi
Wash the lentils and rice.
Heat 1 teaspoon oil on medium heat, and add the contents of the spice pouch. Cook, stirring, until fragrant. This is optional, you can add the spices directly with the lentils and rice as well
Add the rice, lentils, water, and tomato to the pan along with any veggies that you are using. Mix well.
Cover partially and cook for 22 minutes, then check the consistency and doneness and continue to cook more until done. Fluff and serve with toppings of choice.
For the Instant Pot – Heat 1 teaspoon oil on saute mode. Once the oil is hot, and add the contents of the spice pack. Cook, stirring, until fragrant,15 seconds , . Then add 3.5 to 4 cups of water (depends on your preference of consistency of the stew), the lentils, rice, tomato, salt, and any veggies that you are using. Close the lid and cook on high pressure for 2 to 4 minutes (4 for Indian khichdi-style porridge consistency). For a spiced rice style kitchari, pressure cook on low pressure for 3 mins. Release the pressure after 5 mins. Fluff lightly.
What to Serve with Khichdi
Add more flavor to your khichdi with some mint chutney or tomato chutney or Indian pickles such as mango, tomato or chili pickle, with non dairy yogurt or raita. Serve it on its own or with papadum or crackers.
Frequently Asked Questions
Kitchari is naturally gluten-free, soy-free, and nut-free.
Love the flavors!! <> I used yellow lentils and wished they had cooked up softer but the rice was done so had to remove from heat. I just bought red lentils so I can try again next week 🙂
soak the lentils in warm watr for 15 mins while you prep. the yellow lentils also might be mislabelled, if they are mung dal and didnt cook, then they prob were a bit old. Soak and pressure cook an extra min
Many thanks for a fabulous recipe. I made this today with a few tweaks because I’m one of those people who just can’t follow a recipe. It was super delish and will definitely be made again and again,… and each batch will be slightly different than the last. 🙂
thanks
Hi.
Does this recipe fit into a 3-quart instapot?
I think I might make a few jars for my BF who travels alot and want to double check it fits into a 3-quart instapot instead of the standard 6-quart.
Thanks.
yes it will fit.
Thanks, Richa!
I’m so excited to surprise him. 🙃🙂
Can’t wait to make this in my new IP! Was thinking of doubling the recipe, but unsure if my 6 qt IP is big enough to accommodate. Also the adjustments to liquid and times. Can you help?
Everything I’ve tried is amazing! Thank you for all you do.
use 6.5 cups of water, cook time is the same, cook for 3 mins. 6 qt is big enough. Maybe make the written amount so you can decide onthe texture? some rice can cook way faster than other brands or types. (Real Indian basmati is generally fluffy, but all other basmati i’ve tried from regular stores cook more sticky and mushy). So if the rice is cooking too sticky for you, you might want to try a different rice type that is slightly longer cooking time and hardy.
I love this as a gift idea! So many people at work ask me about recipes and are then overwhelmed at the thought of all the ingredients. As you know, it’s not a big deal if you just keep a well-stocked pantry and spice cupboard. 🙂
I love every single one of your recipes and plan to buy your cookbooks. The names of all the Indian dishes are intriguing but confusing. Do you have a list of terms published on your site or in the books? For example, I love your biryani recipe and this dish seems similar. Can you explain the difference? Are the terms based on region? Spices?
Thank you!
I love these jars to gift as well. They make things easier.
I do explain things in my first book wherever possible. Biryani is a more involved dish. It usually has layers of foods (rice, veggies, other layers)that are cooked separately, spiced seprately etc, then layered and baked or cooked on the stove top at low heat in a sealed container.
Pulao is like biryani, but the grains and veggies or meatsubs etc are all cooked in one container, like a 1 pot meal. Khichdi is like a simple pulao . Ideally khichdi is just a lentil and rice risotto like dish which is slightly overcooked as its a rest your tummy dish. You can build up on that with veggies and spices like here and keep building up with other additions like more spices, caramelized onions, mint, baked tofu/spiced meat subs etc. Hope this helps.
I’m making this now in the IP using brown basmati and french lentils. I was afraid to add cauliflower because of the long cook time. Do you think it would hold up?
nope, it will not. Add small chopped florets later after opening and simmer in the hot khichdi on saute for 6 to 7 mins and they will have better texture
I love kitchari. I make it a little bit more soupy and love it with mashed potatoes 🥔, steamed greens 😊 and sriracha. ✌🏼
Awesome! Yes adjust the consistency to preference with more or less liquid
I have been wanting to try this for so long, and now knowing that I can make it in my IP has given me the push I need to finally do it! I have Jasmine rice instead of Basmati however. Can you tell me how that would affect the timing in the instant pot? I think I read somewhere that Jasmine rice cooks faster. I don’t want a pile of mush. Thanks!!!
I am not sure abt jasmine rice timees. if it cooks faster, then just cook for half the time and see how it turns out
Do you think I can make this with brown rice cooked first (with the spices and aromatics) for appx 11-12 min on manual (hi), quick release pressure and add vegetables and red/moong dal lentils and cook again for another 5-6 min on manual (hi)? I have brown rice and quick cooking lentils at home so I’m trying to leverage what I already have instead of going out to buy new stuff.
Also can I use garlic/ginger paste instead? If so what would be the measurements?
Thanks!
Yes, you can do that. You will need less water 2.5 cups since the rice would have absorbed most of what it needs int he first cook round. Yes, use 2 tsp garlic and 1 tsp ginger paste.
Made this with brown rice and it was so good! First time having Khichidi and now it will be in my typical dinner rotation. YUM!
great! so glad it turned out well! I use Green whole mung when using brown rice as the cooking times match.
How do you adjust the time for brown rice?
you will need brown lentils or mung beans with the brown rice, see https://fettabbau-trim.today/2015/08/brown-rice-mung-bean-kitchari-mung-bean-stew.html%3C/a%3E%3C/p%3E
What’s your recommendation if I don’t have indian bay leaf? It’ll be a bit until I can get my hands on some. I read online that replacing with bay laurel is not advised generally
regular bay leaves work fine in most cases. they dont work if the bay leaf is to be blended into the sauce. so you can use those or just omit them. The traditional indian garam masala has the bay leaves, so just add a bit more garam masala.