Easy Kitchari (Instant Pot Friendly!)
User Reviews
4.7
68 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
4 (Servings)
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Calories
259 kcal
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Course
Main Course
Easy Kitchari (Instant Pot Friendly!)
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Easy Kitchari is a nourishing one-pot meal made by cooking yellow moong dal and Basmati rice with spices like cumin, mustard seed, turmeric, and cardamom in an Instant Pot. The recipe includes carrot and optional coconut milk for richness, resulting in a gently spiced, creamy dish with a soft texture. Coconut aminos add a touch of depth, easily customizable based on preference.
Description
Easy Kitchari (Instant Pot Friendly!) combines yellow moong dal and Basmati rice with aromatic spices including cumin seeds, mustard seeds, turmeric, garam masala, and cardamom. Carrots provide a mild sweetness, while the choice of coconut oil or coconut milk influences the creaminess and richness of the dish. The ingredients are sautéed briefly before pressure cooking, allowing flavors to meld and the rice and dal to cook to a tender, porridge-like consistency.
The flavor is mild and comforting, with a balance of earthiness from the lentils and warmth from the spices. This one-pot meal is soft and easy to digest, featuring a creamy texture especially when coconut milk is added. Typical seasoning with salt and optional coconut aminos enhances the overall taste.
Kitchari can be served on its own or accompanied by steamed or roasted vegetables, lemon juice, or fresh cilantro for brightness. It fits especially well in light, restorative meals and can also be paired with naan or gluten-free bread. The recipe supports adaptation for dietary needs and allows optional add-ins to suit taste.
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Ingredients
- 1 Tbsp coconut oil or sub coconut milk for oil-free, or avocado oil
- 2 tsp cumin seeds or sub half as much ground cumin, whole
- 1 tsp mustard seed or sub half as much mustard powder, whole
- 2 ½ Tbsp ginger finely chopped, fresh
- 1 medium carrot halved lengthwise, thinly sliced
- 1/2 cup Basmati white rice
- 3/4 cup yellow moong dal or sub red lentils, but kitchari is typically made with mung beans, split
- 1/2 tsp ground cardamom
- 1/2 tsp garam masala
- 1 tsp cumin ground
- 1 tsp Turmeric plus more to taste, ground
- 3/4 tsp salt plus more to taste, sea salt
- 3 ½ cups water
- 1/2 cup coconut milk optional // for creaminess, richness // sub more water if omitting, light
- 1-2 Tbsp coconut aminos (optional // for depth of flavor)
FOR SERVING optional
- cilantro
- lemon juice or lime juice
- kale or other steamed or roasted vegetables, steamed
- sweet potatoes roasted
- Naan (or gluten-free)
- green curry paste
Instructions
INSTANT POT
- In a 6-quart (or larger) Instant Pot, turn the SAUTÉ function to LOW (on the Duo Nova model, do this by pressing the sauté button a couple of times or until the screen reads “low”). Once hot, add coconut or avocado oil (or coconut milk if oil-free), press “CANCEL”, and then add cumin seeds and mustard seeds and stir until toasted and fragrant (the residual heat after pressing “CANCEL” will toast them without burning).
- Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine.
- Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 4 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally for 10 minutes, then manually release any remaining pressure. If in a hurry, you can carefully quick release.
- Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for overall flavor, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
- We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
- Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).
STOVETOP
- SOAK MOONG DAL: Add moong dal to a large mixing bowl and cover with water by at least 2 inches. It will expand as it soaks. Soak for 12-24 hours, then drain and set aside.
- Heat a large rimmed skillet over medium heat. Once hot, add coconut or avocado oil (or coconut milk if oil-free) and whole cumin seeds and mustard seeds. Toast for ~30 seconds or until fragrant, being careful not to burn.
- Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes or until moong dal is tender.
- Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for saltiness, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
- We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
- Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).
Notes
- Use coconut milk instead of oil to make the dish creamier and richer.
- Adjust turmeric amount to taste to control color and earthiness.
- For faster preparation, natural pressure release can be shortened if pressed.
- Optional coconut aminos add flavor depth but are not required.
- Serve with fresh herbs, lemon juice, or steamed vegetables to enhance flavors.
Nutrition Information
Show Details
Serving
1serving
Calories
259
(13%)
Carbohydrates
45g
(15%)
Protein
11.2g
(22%)
Fat
5g
(8%)
Saturated Fat
2.9g
(15%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.6g
(3%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
469mg
(20%)
Potassium
116mg
(2%)
Fiber
3.3g
(13%)
Sugar
3.1g
(6%)
Vitamin A
2643IU
(53%)
Vitamin C
3.1mg
(3%)
Calcium
70.2mg
(7%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 259 | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 11.2g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.6g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 469mg | 20% |
| Potassium | 116mg | 2% |
| Fiber | 3.3g | 13% |
| Sugar | 3.1g | 6% |
| Vitamin A | 2643IU | 53% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 70.2mg | 7% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
68 reviews
Excellent
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