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Homemade black masoor dal khichdi made with whole brown lentils and basmati rice.

Black Masoor Dal Khichdi (Instant Pot)

This Instant Pot Black Masoor Dal Khichdi is a comforting Indian one-pot meal made with whole brown lentils, basmati rice, and an aromatic onion, tomato, and garlic tadka. Unlike traditional mushy khichdi, this version has a drier, fluffy texture with separate grains of rice and lentils. Serve warm with yogurt, a squeeze of fresh lemon juice, and crispy papad.
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Prep Time 5 minutes
Cook Time 10 minutes
Soaking 5 hours
Total Time 5 hours 15 minutes
Servings: 3
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup whole black masoor dal sabut masoor
  • ⅔ cup basmati rice
  • 3 cups water
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 2 –3 whole cloves
  • 1 medium onion finely chopped
  • 2 small tomatoes chopped
  • 3 –4 garlic cloves minced
  • Green chilies to taste
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ½ teaspoon garam masala
  • A pinch of hing asafoetida
  • Salt to taste

Equipment

  • 8-quart Instant Pot

Method
 

  1. Soak the Dal and Rice - Rinse and soak the whole black masoor dal for 4–5 hours. Separately, rinse and soak the basmati rice for 2–3 hours. Drain both before cooking.
  2. Prepare the Tadka - Turn on the Instant Pot in Sauté mode and add ghee. Add cumin seeds, bay leaves, and cloves. Let them sizzle briefly until fragrant. Add the chopped onion and garlic together. Sauté until slightly softened, without browning. Add tomatoes, green chilies, hing, turmeric, red chili powder, and garam masala. Cook until the tomatoes soften and begin to break down.
  3. Add Rice, Dal, and Water - Add the drained rice and dal. Stir gently to combine with the tadka. Pour in 3 cups of water, add salt to taste, and scrape the bottom of the pot to prevent sticking.
  4. Pressure Cook - Cancel Sauté mode. Close the Instant Pot lid and set the valve to Sealing. Pressure cook on High for 4 minutes.
  5. Natural Pressure Release - Allow the pressure to release naturally. Once the float valve drops, carefully open the lid.
  6. Fluff and Serve - Gently fluff the khichdi to separate the rice and lentils. Serve immediately with yogurt, a squeeze of fresh lemon juice, and crispy papad.

Notes

Soaking: Soak the whole black masoor dal for 4–5 hours and the basmati rice separately for 2–3 hours.
Texture: This recipe makes a dry-style khichdi with rice and lentils that hold their shape, rather than a soft, mushy khichdi.
Water: Use 3 cups of water for ½ cup whole black masoor dal and ⅔ cup basmati rice.
Instant Pot: This recipe was prepared in an 8-quart Instant Pot. Cooking results may vary with different models.
Reheating: Sprinkle a little water over leftover khichdi if needed, cover loosely with a microwave-safe paper towel, and microwave until steaming hot throughout.