Instant Pot Kitchari

Name: Instant Pot Kitchari
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1/2 cup long grain white basmati rice; 1/2 cup quick cooking lentils such as split Red lentils; 1 tsp oil; 1/3 tsp cumin seeds or 1/2 tsp mustard seeds; 1/2 onion; 2 cloves of garlic; 1 inch ginger; 1 green Chili, chopped serrano or birds eye, or use half a jalapeño; 1 bay leaf or 6 curry leaves; 1 tsp coriander powder; 1/2 tsp ground cumin; 1/2 tsp garam masala; 1/2 tsp Turmeric; 1/4 tsp cayenne; 1 tomato chopped; 1 to 2 cups chopped vegetables; 1/2 tsp salt; 2 cups water

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Prep Time
5 mins
Cook Time
5 mins
release pressure + pressure build up
10 mins
Total Time
25 mins
Servings
4
Calories
207 kcal
Course
Side Dish, Main Course
Cuisine
Indian

Instant Pot Kitchari

Iris Warren

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Learn how to make Kitchari in your Instant Pot - a traditional ayurvedic recipe for basmati rice with red lentils that is easy to digest, packed with fiber and warming spices! Perfect for the cold season. Stove top option. Vegan kitchari

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Ingredients

Servings

1/2 cup long grain white basmati rice
1/2 cup quick cooking lentils such as split Red lentils (masoor dal) or (petite yellow lentils)Mung Dal or both
1 tsp oil
1/3 tsp cumin seeds or 1/2 tsp mustard seeds
1/2 onion finely chopped
2 cloves of garlic finely chopped
1 inch ginger finely chopped
1 green Chili, chopped serrano or birds eye, or use half a jalapeño
1 bay leaf or 6 curry leaves , optional
1 tsp coriander powder
1/2 tsp ground cumin
1/2 tsp garam masala , optional
1/2 tsp Turmeric
1/4 tsp cayenne optional
1 tomato chopped
1 to 2 cups chopped vegetables
1/2 tsp salt
2 cups water 2.5 for saucier

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Instructions

Wash the lentils and rice then soak in hot water for 15 minutes.
Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute.
Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.
Add ginger and spices and mix in.
Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.
Close the lid and pressure cook one of the following times. Low pressure for 3 mins for pictured version. High pressure for 3 to 6 minutes for a porridge and if using mung dal. Once the cooking cycle is done, quick release the pressure after 5 mins.
Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor. Store refrigerated for upto 3 days. For brown rice kitchari, try this.

Notes

To make it in a saucepan: follow steps 1 to 5 in a saucepan over medium heat. Add the lentils and rice and 3 cups water. Bring to a boil then reduce heat to low-medium and continue to cook for 15-20 minutes or until desired consistency. You can add any blend of veggies! Think carrots, zucchini, cauliflower, and spinach. Use any blend you like.
Make sure not to burn the spices or your kitchari will be bitter.
White basmati rice can be substituted for other quick cooking whole grains such as quinoa, and amaranth.
Feel free to play around with the spices and vegetables, according to what you enjoy and what’s in season.
For a Baked casserole kitchari see here.

Nutrition Information

Show Details

Calories 207kcal (10%) Carbohydrates 39g (13%) Protein 9g (18%) Fat 2g (3%) Sodium 448mg (19%) Potassium 455mg (13%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 167IU (3%) Vitamin C 12mg (13%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 207 kcal

% Daily Value*

Calories	207kcal	10%
Carbohydrates	39g	13%
Protein	9g	18%
Fat	2g	3%
Sodium	448mg	19%
Potassium	455mg	10%
Fiber	9g	36%
Sugar	4g	8%
Vitamin A	167IU	3%
Vitamin C	12mg	13%
Calcium	64mg	6%
Iron	3mg	17%