How long does Khichdi last in the fridge?

In this article, we will answer the question “How long does Khichdi last in the fridge?”, and how to make Kichadi? 

This article also includes a brief guide on how to store and reheat Kichadi. 

How long does Khichdi last in the fridge?

If stored correctly, Kichadi lasts 2-3 days in the fridge (1). But it is best consumed within 1 day of storage. Kichadi is a well-known food in the Ayurveda due to its amazing cleansing properties and immense nutritional benefits. It is a combination of grains, usually rice and mung bean, that have various spices added to them for improved flavor. 

Khichadi is a dish from the Indian subcontinent made with a mixture of rice and lentils which is loaded with wholesome goodness, easy to digest and free of gluten. It is a salty porridge and a comfort food, owing to the convenience of being able to cook in a single simmering pot. In northern Indian Khichdi is usually prepared with the addition of some vegetables such as cauliflower, carrot and green peas. It is usually tempered with cumin seed in hot oil and a gum from Asafetida plant root and finished with ghee. In most places Khichdi is served with accompaniments such as raw mango pickle, pappadum, yogurt, fried potato, spiced onion rings and tomato chutney (2,3).

In spite of large food production in India, the food industry is incapable of fulfilling the basic requirements of Indian consumers like having affordable, sufficient and healthy as well as value-added food. The processing rate is only 2 to 3% of the total production that is quite less as compared to other dominant players of the world. Presently, India is facing the problems of food inflation and food security. Thus, the rate of postharvest farm losses in India is one of the hottest topics of discussion among academics and practitioners which accounted for up to 25–40% (4).

Proper storage and freezing of Kichadi 

If done right, freezing extends the shelf-life of the Kichadi for months. Whether you refrigerate or freeze your Kichadi, let it cool down before you pack it away. This is the foremost and the most important step in the storage of Kichadi since it leads to condensation in the storage container and eventually spoilage. 

When the Kichadi has cooled down, spoon it into an air-tight container or a ziplock bag, leaving an inch of headspace. If you opt for a ziplock bag, squeeze it to get rid of the excess air. Label the container or bag and freeze for up to 3-46 months (1). 

Using Kichadi after freezing 

  1. Plan ahead of time and remove your Kichadi from the freezer and pop it in the fridge the night before you anticipate serving it. If pressed for time, you can allow the Kichadi to thaw at room temperature for about 2-4 hours. 
  2. Kichadi can be reheated in a pan on the stovetop or in a microwave. It is recommended you opt for the former method. 
  3. Transfer your thawed Kichadi to a heated pan and cook for about 10-15 minutes or until heated through. Add a splash of water to preserve the freshness of the Kichadi. 
  4. To microwave, transfer the Kichadi into a microwave-safe bowl and drape it with a damp paper towel. Microwave on high for 3 minutes. Stir and check the Kichadi after every minute. 

How to make Khichdi? 


  • Ghee/oil 2 tablespoon
  • Cumin seeds 1 teaspoon
  • Ginger 1 inch grated
  • Turmeric ½ teaspoon
  • Basmati rice 1 cup
  • Yellow mung 2 cups
  • Water 7 cups
  • Salt to taste
  • Ghee / vegan butter 1 teaspoon to garnish

Optional ingredients if you want to add

  • Diced veggies 1 ½ cup (You can use carrots, peas, cauliflower, beans, spinach, kale, etc)
  • Garam masala 1 teaspoon



Rinse the rice under cold running water until the water runs clear. Fill a large bowl with cold water and let the rice and moong dal soak for about 15 minutes. 

Instant pot Kichadi 

  1. Set the inner pot of the instant pot to saute mode. Heat the oil and ghee in it. 
  2. Sizzle the cumin seeds and ginger in the heated oil or ghee. Stir to avoid burning the seeds and ginger.
  3. Stir in the rice, yellow mung, turmeric, water, diced veggies (if using any), and salt. Turn off the saute mode and close the lid. 
  4. Set the valve to sealing and pressure cook for 6 minutes. Let the pressure release naturally when the cooking time is up. 

How to make Kichadi on a stovetop pressure cooker?

  1. If you do not own an instant pot, you can work with a pressure cooker to make Kichadi. 
  2. Heat oil or ghee in the pressure cooker while the rice and mung are soaking. 
  3. Then stir in the ginger and cumin seeds and heat until fragrant. 
  4. Mix in the rice, lentils, turmeric, diced veggies (if using any), and salt. Close the lid and pressure cook on high heat for up to 4-5 whistles.
  5. Allow the pressure to release naturally. 

Serving the Kichadi 

  1. Transfer the Kichadi to a serving platter or dish and drizzle with some extra ghee or vegan butter on top. You can also sprinkle some garam masala at this point. 
  2. Serve your warm Kichadi alongside lemon slices, pickles, yogurt, pappadum, lassi, buttermilk, or kefir.
  3. Another option is to serve your Kichadi with any raita or salad, eggplant fries, or potato fries. 

Storage and leftovers 

  1. Kichadi is best eaten fresh and warm. It dries out and becomes crumbly upon storage and reheating. But you can still store your Kichadi leftovers in the fridge for 1 day. 
  2. Reheat your Kichadi in a pan instead of the microwave so that you can add as much water as needed to bring your Kichadi back to life. The water will restore the original consistency of the Kichadi and keep it from becoming thick and lumpy.


In this article, we answered the question “How long does Khichdi last in the fridge?”, and how to make Kichadi? 


  1. Leftovers and Food Safety. US Department of Agriculture. 2020.
  2. Khandekar, S. P., R. C. Ranveer, and A. K. Sahoo. Development of ready to cook vegetable khichadi mix by microwave drying technology. J Postharv Technol, 2020, 8, 1-8.
  3. GAUTAM, Hitesh. Culinary Processes as Body of Knowledge and Cultural Phenomenon. Euras Proceed Health Environ Life Sci, 2021, 2, 12-18.
  4. Singh, Rajwinder, and Amir Shabani. Value‐adding practices in food supply chain: Evidence from Indian food industry. Agribus, 2017, 33, 116-130.