Pressure Cooker Dudhi Khichdi is comfort food at it’s best! It’s a delicious one pot dish made with rice, green split moong daal, whole spices and dudhi.
Dudhi Khichdi is a hugely popular one pot meal in my family. We make this comforting dish with ease with rice, green split mung dal, aromatic whole spices and bottle gourd.
Khichdi is a complete and wholesome meal that we enjoy on its own for a light dinner. At it’s most basic, khichdi is made simply with rice, lentils (such as yellow moong dal or split green moong dal) and salt. It will have a porridge-like consistency.
The plain version is often served as part of a thali or prepared when someone is unwell. It is also known as lentil porridge.
For variation, we also prepare masoor dal khichdi (red lentils) or toor dal khichdi.
The basic recipe can then be built upon with various spices and vegetables. Vegetable khichdi is cooked with a medley of fresh vegetables like carrots, green beans and green peas. Vaghareli khichdi is made with whole spices and mustard seeds.
Khichdi is most commonly prepared in a traditional pressure cooker or you can make instant pot khichdi. Pressure cooking reduces cooking time making it a comforting meal on busy days.
My Grandma’s version of dudhi khichdi or lauki khichdi, is full of flavour thanks to the addition of onion, garlic, ginger, green chilies and tomatoes. It remains light on the stomach and is quick to prepare.
It’s suitable for a vegan and gluten-free diet.
Other Dudhi Recipes
- Dudhi Muthia
- Dudhi Halwa
- Dudhi Basundi
- Lauki Aloo Sabzi
Ingredients Notes
Be sure to check out the full recipe in the recipe card below.
Rice – I am using white basmati rice, but you can use brown or any other variety of rice.
Split green moong lentils known as split mung beans, chilka wali green moong dal or mag ni fotra vari dal.
Vegetables – lauki or dudhi is known as bottle gourd. I am using fresh dudhi in this khichdi recipe. You also need onion, ginger, garlic, green chillies and tomatoes.
Whole spices – clove, cinnamon, bay leaf, whole black pepper and dry red chillies.
Spice powders – red chilli powder and turmeric powder.
Oil and salt
Hayley’s Tips & Tricks
- Use zucchini if lauki is not available.
- You can decrease or increase rice or dal ratio according to your choice.
- I chose to have 1 1/4 cup lentils for 1 cup of rice as I like to make my meal with more fibre.
- For low carb option use quinoa or kodri (kodo millet) instead of rice.
- Add water accordingly how you like your khichdi consistency and that too depends on what kind of rice you are using.
Serving Suggestions
Finish the hot khichdi with a drizzle of ghee . Dudhi khichdi is a wholesome meal and nutritious dish by itself.
I like it with a dollop of plain yogurt on the side or chaas (buttermilk), papad and fresh salad.
Storage
Store dudhi khichdi in an airtight container and place in the fridge once cooled. The khichdi will thicken as it cools so it is best to reheat it with a splash of water.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Pressure Cooker Dudhi Khichdi
Equipment
- 1 Pressure cooker
Ingredients
- 1 cup basmati rice brown or white
- 1 ¼ cup green moong daal chilka / mug ni fotra vari Dal
- 1 cup bottle gourd dudhi / lauki /peeled and grated
- 2 tablespoon whole spices clove, cinnamon, bay leaves, whole black pepper
- 1 red chilli dried
- 3 tablespoon oil
- ¼ teaspoon asafoetida hing
- 1 teaspoon mustard seeds and cumin seeds
- ½ cup onion finely chopped
- 1 tablespoon ginger garlic paste or minced
- 2 green chilli finely chopped
- ½ cup tomato chopped
- 1 teaspoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon fresh coriander
Instructions
- Clean and wash rice and dal thoroughly.
- Drain the water and keep it aside.
- Heat oil in a pan or pressure cooker.
- Add whole spices, dried red chilli, mustard and cumin seeds.
- Once it crackles add chopped onion, hing and saute until very light brown.
- Now add green chilli, and ginger garlic paste.
- Saute everything for a couple of minutes, then add grated dudhi and saute for 3-4 minutes.
- Add chopped tomato and turmeric powder.
- Cook till tomatoes are slightly mushy.
- Add washed and drained rice and daal.
- Give it a good stir.
- Add enough water and salt. I added 700-750 ml to cook this khichdi.
- Close the lid and cook till 3 whistles.
- Allow the steam to escape before opening the lid of the pressure cooker.
- Add chopped coriander and gently mix the khichdi.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2017.
Pressure Cooker Dudhi Khichdi
Equipment
- 1 Pressure cooker
Ingredients
- 1 cup basmati rice brown or white
- 1 ¼ cup green moong daal chilka / mug ni fotra vari Dal
- 1 cup bottle gourd dudhi / lauki /peeled and grated
- 2 tablespoon whole spices clove, cinnamon, bay leaves, whole black pepper
- 1 red chilli dried
- 3 tablespoon oil
- ¼ teaspoon asafoetida hing
- 1 teaspoon mustard seeds and cumin seeds
- ½ cup onion finely chopped
- 1 tablespoon ginger garlic paste or minced
- 2 green chilli finely chopped
- ½ cup tomato chopped
- 1 teaspoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon fresh coriander
Instructions
- Clean and wash rice and dal thoroughly.
- Drain the water and keep it aside.
- Heat oil in a pan or pressure cooker.
- Add whole spices, dried red chilli, mustard and cumin seeds.
- Once it crackles add chopped onion, hing and saute until very light brown.
- Now add green chilli, and ginger garlic paste.
- Saute everything for a couple of minutes, then add grated dudhi and saute for 3-4 minutes.
- Add chopped tomato and turmeric powder.
- Cook till tomatoes are slightly mushy.
- Add washed and drained rice and daal.
- Give it a good stir.
- Add enough water and salt. I added 700-750 ml to cook this khichdi.
- Close the lid and cook till 3 whistles.
- Allow the steam to escape before opening the lid of the pressure cooker.
- Add chopped coriander and gently mix the khichdi.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Indian style Red Cabbage Stir-fry or sambharo is a delicious warm side dish. Shredded red cabbage is sauteed in a simple Indian tempering/vaghar.
During the winter season, I like to use red cabbage for my Indian recipes as it is easily available and cheap. I tend to make this easy stir-fry recipe and winter slaw on rotation.
Sambharo is a warm Indian salad that is made with various grated vegetables and simple Indian spices. Think of it a little bit like an Indian slaw.
Most common recipes are carrot sambharo and papaya no sambharo .
Usually, I would make gujarati sambharo with white cabbage or green cabbage but it tastes equally good with vibrant red cabbage.
The vegetables are sauteed on a medium-high heat so they cook fast and retain crunch and colour.
Ingredients notes
Be sure to check out the full recipe in the recipe card below.
Red cabbage – also known as purple cabbage. You can use a vegetable peeler or sharp knife to shred the cabbage.
Green chillies – slit or cut.
Oil
Mustard seeds – black mustard seeds are most common for sambharo stir fry.
Lemon juice or lime juice
Sugar – typical in Gujarati recipes, it helps to balance the flavour.
Optional – fenugreek seeds
Alternatively, use panch phoran.
You can also add curry leaves.
Add in sliced green bell peppers for extra crunch.
Method
The method is pretty simple. You want to heat the oil and add mustard seeds and hing once its hot. Wait for the mustard seeds to splutter – it releases the flavour. Then switch the heat to high and tip in the cabbage and green chillies. You want to stir fry on high heat so the vegetables retain some texture. Season with salt, sugar. I like to add the lemon juice once the sambharo is taken off the heat.
Serving suggestion
Serve Indian red cabbage stir-fry as part of a Gujarati thali . You’ll find a vegetarian curry, typically a Gujarati shaak , gujarati dal , basmati rice and rotli .
Storage
Store Indian red cabbage recipe in an airtight container in the fridge for 3-4 days. Can be served chilled or warm.
I do not recommend freezing this recipe as the cabbage will loose its crunch.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Indian Red Cabbage Stir-fry
Equipment
- 1 pan
Ingredients
- 1 cup red cabbage shredded
- 2 green chillies slit into two
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon sugar
- ½ teaspoon lemon juice
- salt to taste
Instructions
- Heat oil in a pan or wok on high heat, add mustard seeds.
- After 8-10 seconds add green chillies.
- OPTIONAL – add fenugreek seeds, curry leaves and green peppers if using.
- Fry everything for 10-20 seconds and add red cabbage.
- Turn the heat high and add salt and sugar.
- Cook the stir-fry/sambharo just for 2 minutes.
- Turn of the heat, add lemon juice.
- Mix well.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in October 2015.
