Surati Gujarati Instant Pot Kichdi is made with vegetables, rice, moong dal, and spices.
This Instant Pot version of Gujarati Kichdi is something I grew up eating at picnics, gatherings, and homemade family lunches, but it was made in a large pot or traditional pressure cooker instead.
What is Kichdi
A combination of rice, lentils, vegetables, and spices! It is the ultimate Gujarati comfort food. While most American's barbecued on holidays like Memorial Day, 4th of July, and hot summer days, we made large pots of Gujrati Kichdi. Hence, the name "Picnic Kichdi".
Normally enjoyed with a cold spiced yogurt drink (chaas) and a few optional sides such as salad and papad. In any case, this dish hits home!
- water, oil (corn or peanut), salt
- eggplant, I prefer to use chinese eggplants but you can use a skin peeled black beauty eggplant or aubergine eggplants as well.
- potato, finely chopped (peeling is optional)
- turiya, finely chopped (peeled)
- onion, finely chopped
- pigeon peas (I buy them frozen)
- raw cashews
- raw peanuts
- jasmine rice, washed
- moong dal, washed
- grated garlic
- grated ginger
- turmeric powder
- cilantro (blend it into a fine paste)
- jalapeno peppers, thai chili, or serrano
- tomato, diced small
- cilantro, chopped finely
TEMPERED OIL INGREDIENTS
- whole mustard seeds
- hing (asafaetido)
- whole chili peppers
- cinnamon stick
- corn or peanut oil (heavy)
Combine the kichdi ingredients in the instant pot and set it to cook.
Once the natural air releases, add the tempered oil on top, mix, and enjoy with chaas. Option- you can add tempered oil after the kichdi has finished cooking or before. I prefer to do it after.
Add extra oil on top to get the perfect picnic taste!
TIP: For an extra green(ish) color add blended green onions or chopped spinach
Storage and Reheating
Refrigerate- kichdi can be stored for up to three days in the refrigerator.
Heating- warm in a microwave by keeping a loose lid on top.
- Extra Oil- when making a large portion it is best to add extra oil so the dish does not look like "mush"
- Saute- Some people prefer to saute the vegetables and rice, but I do not like the end texture of this type of a kichdi. However, feel free to do this if you prefer.
- Greener- want to make it more green? Add blended green onions to the kichdi.
Gujarati Kichdi a Surati Kichdi Recipe
- 5 cups water
- 2 cups eggplant, half peeled and then finely chopped (aubergine or chinese eggplant are preferred)
- ¾ cup potato, finely chopped (peeling is optional)
- 1 cup turiya, finely chopped (peeled)
- ½ cup onion, finely chopped
- ½ cup pigeon peas (I buy them frozen)
- 1 tablespoon whole raw cashews
- 2 tablespoon whole raw peanuts
- ¾ cup jasmine rice, washed
- ¼ cup moong dal, washed
- 1 tablespoon fresh grated garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon turmeric
- 1 cup fresh chopped cilantro (blend it into a fine paste)
- 1 blended jalapeno pepper (or equivalent thai/serrano)
- corn or peanut oil (heavy)
- 1 medium tomato, diced small
- ½ cup cilantro, chopped finely
- 1 tablespoon whole mustard seeds
- 1 teaspoon hing (asafaetido)
- 4 whole chili peppers
- 2 whole cloves
- 1 cinnamon stick
- corn or peanut oil, generous amount
- Turn the Instant Pot on saute mode and add the 5 cups of water.
- Wait for the water to boil.
- Add the first next seven ingredients (eggplant, potato, onion, tooriya, pigeon peas, cashews and peanuts).
- Let the water come to a boil again.
- Now add the turmeric, ginger, garlic, jalapeno, salt and blended cilantro to the pot.
- Add the rice, moong daal, and salt. Mix well.
- Let it continue to boil/cook while you make the tempered oil.
- Heat a small pot on the stove and add some oil to it.
- Once the oil is hot add the mustard seeds and wait for them to pop.
- Now add the chili peppers, cloves, and cinnamon stick.
- Lift the pot off of the stove and add the hing.
- WITH CAUTION, immediately add the oil to the Instant Pot.
- Mix the kichdi and now put the lid on the Instant Pot.
- Set the Instant Pot to 12 minutes, high pressure, and closed vent (no air should leak).
- Let the Instant Pot cool down completely.
- Open the Instant Pot, garnish with cilantro and chopped tomatoes.
- Add additional oil (trust me).
- Mix and serve hot!
- ½ cup sour cream/yogurt
- ½ cup buttermilk
- 2 cloves fresh garlic, grated
- 4 strands cilantro (leaves and stems)
- 1 fresh jalapeno, blended
- cumin powder (optional)
- 2 cups water
- Blend the jalapeno, cilantro, and garlic together.
- Whisk the yogurt, buttermilk, water, salt, and cumin in a container of choice.
- Mix in the blended contents and combine well.
- Refrigerate until ready to serve.
- Serve Ice Cold
- For a thicker consistency, add more yogurt/sour cream.
Although Basmati Rice is the formal Rice of India, for this recipe I highly recommend Jasmine Rice. It is thicker rice that works really well with a porridge type of meal.
Moong dal is common for surat kichdi recipe such as Jalaram Kichdi, but you can also use tuvar/toor dal.
Gujarati Kichdi Memories
This recipe brings back memories!!! Memories of my late Dad. The man who cooked at every single Indian event possible in Arkansas. LITERALLY. He picked up groceries, prepped the ingredients, and compiled dishes with the help of his friends. But, it was a time-consuming hobby he had. A bit too extreme according to my Mom. Today, in the commercial kitchen he enjoyed cooking in, hangs his apron with every single one of his kitchen accompanied friend's signature next to a smiling picture of him stirring a pot. The pride he took to cook for others makes my heart happy. Yes, I have heavy shoes to fill but I think the road he paved leads me to share the things I do on this blog.