Instant Pot Kitchari
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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release pressure + pressure build up
10 mins
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Total Time
25 mins
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Servings
4
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Calories
207 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Instant Pot Kitchari
Description
Instant Pot Kitchari combines basmati rice and split red lentils with cumin seeds, turmeric, coriander powder, and optional spices such as garam masala and cayenne pepper. Aromatics like onion, garlic, ginger, and green chili provide depth, while tomato adds slight acidity and body to the dish. Cooking in the Instant Pot under pressure rapidly softens the rice and lentils into a cohesive, soft-textured dish resembling a savory porridge.
The inclusion of assorted vegetables alongside seasoning results in a hearty meal that's mild, earthy, and lightly spiced with comforting warmth. The dish is finished with fresh cilantro and a splash of lemon juice to brighten flavors before serving.
Kitchari is commonly enjoyed as a wholesome, digestible meal suitable for various dietary needs. It can be served alone or alongside accompaniments, and is ideal for nourishment when seeking something gentle yet satisfying.
If making on the stovetop, the steps adapt by simmering lentils, rice, and vegetables until tender. The recipe allows variations in legume and grain choices or spice levels to suit personal preferences or seasonal ingredients.
Ingredients
- 1/2 cup basmati rice long grain, white
- 1/2 cup red lentils masoor dal) or (petite yellow lentils)Mung Dal or both, quick cooking, such as split red lentils
- 1 tsp neutral cooking oil generic cooking oil
- 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
- 1/2 onion finely chopped
- 2 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 1 green Chili, chopped serrano chili or birds eye, or use half a jalapeño
- 1 bay leaf optional, or 6 curry leaves
- 1 tsp coriander powder
- 1/2 tsp cumin ground
- 1/2 tsp garam masala , optional
- 1/2 tsp Turmeric
- 1/4 tsp cayenne pepper optional
- 1 tomato chopped
- 1 to 2 cups vegetables chopped
- 1/2 tsp salt
- 2 cups water 2.5 for saucier
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
- For stovetop preparation, cook rice, lentils, and vegetables in water until soft and creamy.
- Use mild cooking oil and avoid burning spices to prevent bitterness in the dish.
- Feel free to customize spices and vegetables to your liking and seasonal availability.
- Store leftovers refrigerated up to 3 days; reheat gently before serving.
- Substitute white basmati rice with other quick-cooking grains like quinoa or amaranth if preferred.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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