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Pumpkin Khichdi

Indulge in the rich flavors of Pumpkin Khichdi, a heartwarming blend of lentils, rice, and succulent pumpkin infused with aromatic spices. Discover the perfect harmony of wholesome ingredients in every bite—a comforting culinary ode to the vibrant essence of autumn.
Course Main Course
Cuisine Indian
Keyword aromatic spices, autumn flavors, comfort food, cooking tutorial, flavorful, homemade, fall-inspired, Indian cuisine, lentils, nutritious, one-pot meal, Pumpkin Khichdi, rice, seasonal cooking, vegetarian recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1.5 tbsp clarified butter / ghee
  • 1 tbsp cumin seeds
  • 1 green chili
  • 4 to 5 curry leaves
  • 1/2 tbsp ginger paste
  • 1/2 tbsp garlic paste
  • 1 pinch asafoetida optional
  • 1 pinch turmeric
  • 2 cups pumpkin with or without skin, diced
  • 1 cup rice
  • 1 cup toor dal yellow split pigeon peas
  • 1/2 cup green peas
  • 1/2 cup bell peppers
  • 1 onion
  • 1 tomato
  • 1 tbsp salt as per taste
  • 2 tbsp cilantro
  • 5 cups water

Instructions

  • Rinse rice & dal and set aside.
  • Set IP (Instant Pot) to saute mode, add ghee, cumin seeds, chili slit, curry leaves and let it splutter.
  • Add onion, ginger & garlic paste and saute for 2 mins.
  • Add turmeric, asafoetida and saute for 1 min.
  • Add tomato, bell peppers, peas, pumpkin and cook for 3 to 4 mins.
  • Add rinsed rice and dal, water, salt, cilantro, combine well.
  • Close IP lid, press quick release and set it to auto. Cancel saute mode, select pressure cook at high for 6 mins.
  • Once done, release the pressure, open lid carefully and combine khichdi well and serve with curd and pickle.

Video