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Brown Rice Mung Bean Kitchari – Mung Bean Stew in an Instant Pot pressure cooker. Easy Khichdi. Vegan Gluten-free Soy-free Nut-free Indian Recipe.

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Brown Rice Mung Bean Kitchari - Mung Bean Stew | Vegan Richa #vegan #glutenfree #nutfree #soyfree #mungbean #kitchari

Kitchari/khichdi is a one pot rice and lentil meal with many variations and the ways it is served. Often is it a light cleansing food made for days you want to rest your digestion, or just a one pot dish for a quick meal. Depending on the region, it can be an elaborate preparation, comfort food or a gourmet meal as well. Khichdi means a mess and thats what the dish generally is. A well cooked mess or mixed up rice and lentils (and vegetables if using)

The lighter version of khichdi with mung dal (split mung bean) and basmati rice can be found in my book. That version has been in the family for generations, and takes just a few minutes in the pressure cooker.

For the version today I use whole green mung beans and brown basmati rice. You can cook it just till the beans and rice are tender  for a stew or longer for a creamier kitchari.

Do you use a pressure cooker? If not, why not? Pressure cooking has been used for Indian food for ages with the basic stove top pressure cookers. Pressure Cookers these days are safer and easier to use, programmable and versatile with functions to use as slow-cooker, making yogurt etc.

Brown Rice Mung Bean Kitchari - Mung Bean Stew | Vegan Richa #vegan #glutenfree #nutfree #soyfree

More one pot stews/meals from the blog

Steps: 

I used an Instant Pot IP-DUO60 7-in-1 Pressure Cooker (IP) for this recipe.  See notes for cooking in stove top pressure cooker or in a saucepan.
Soak the beans and rice for atleast 15 minutes. Blend the onions, tomato, garlic, ginger, spices with a few tbsp of water until puree and keep aside.

Brown Rice Mung Bean Kitchari - Healing Mung Bean Stew | Vegan Richa #vegan #glutenfree #nutfree #soyfree
Start the IP on saute at normal heat.
When hot, add oil to the IP insert, let the oil heat up for a few seconds, then add cumin seeds. Roast the seeds for half a minute or until fragrant.

Brown Rice Mung Bean Kitchari - Mung Bean Stew | Vegan Richa

Add the tomato onion puree carefully, stir and cook until the puree thickens and smells roasted. 5- 7 minutes.

Brown Rice Mung Bean Kitchari - Mung Bean Stew | Vegan Richa

Switch the saute to off.

Brown Rice Mung Bean Kitchari - Mung Bean Stew | Vegan Richa

Drain the beans and rice and add to the IP. Add water, salt, lemon juice. Mix.
Close the lid. Press Manual and adjust time for 10 minutes.
The IP will start, and show “On” and then count down from 10 minutes when the pressure has reached.

Brown Rice Mung Bean Kitchari - Mung Bean Stew in Instant Pot | Vegan Richa

Once done, let the pressure release naturally. Or if you are in a hurry. Try the quick release after 5 to 7  minutes. Taste and adjust salt and spice. The kitchari is soupy when just done and it continues to thicken as it cools. If you end up with soupier kitchari everytime, use less water (3.5 cups)and the grains and beans can absorb liquid differently for several reasons.

Brown Rice Mung Bean Kitchari - Mung Bean Stew | Vegan Richa

Serve hot with crackers or toasted bread.

Brown Rice Mung Bean Kitchari - Mung Bean Stew | Vegan Richa

Brown Rice Mung Bean Kitchari - Mung Bean Stew

4.96 from 21 votes
By: Vegan Richa
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 4
Course: Main
Cuisine: Indian
Brown Rice Mung Bean Kitchari - Mung Bean Stew in an Instant Pot pressure cooker. Easy Khichdi. Vegan Gluten-free Soy-free Nut-free Indian Recipe.
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Ingredients 
 

  • 1/2 cup mung beans, dry whole green mung beans
  • 1/2 cup brown basmati rice
  • 1/2 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 cup chopped red onion
  • 2 medium tomatoes
  • 5 cloves of garlic
  • 1 inch ginger
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/4 to 1/2 tsp cayenne
  • 1/4 tsp black pepper
  • 3 - 4 cups water, less for thicker and more for soupier
  • 1 tsp lemon juice
  • 3/4 to 1 1/4 tsp salt

Instructions 

  • Soak the beans and rice for atleast 15 minutes. Soak at this step as the next few steps take 15 to 20 minutes
  • Blend the onions, tomato, garlic, ginger, spices with a few tbsp of water to a smooth puree and keep aside.
  • Start the Instant Pot (IP) on saute at normal heat.
  • When hot, add oil, let the oil heat up for a few seconds, then add cumin seeds. Roast the seeds for half a minute or until fragrant.
  • Add the puree carefully, stir and cook until the puree thickens and smells roasted. 5-7 minutes. Switch the saute to off.
  • Drain the beans and rice and add to the IP. Add water, salt, lemon juice. Mix. Add chopped veggies if you like.
  • Close the lid. Press Manual and adjust time for 10 minutes. (or pressure cook for 10 minutes after the pressure has reached in stove top pressure cookers ). * Brown Basmati Rice soaked for 15 minutes will cook in the 10 minute time. You might need to cook longer depending on the rice used (15 to 20 mins).
  • The IP will start heating, and show "On" and then count down the minutes when the pressure has reached.
  • Once done, let the pressure release naturally. Or if you are are in a hurry. Try the quick release after 5 to 7 minutes. * If the rice or beans are not cooked to preference, you can cook them on saute until they are tender.
  • Taste and adjust salt and spice. Serve hot with crackers or toasted bread.

Notes

To make this without oil: Add the cumin seeds directly to the hot IP. Roast until they change color. Add the pureed tomato onion and continue with the steps.
To make this in a saucepan: follow all the steps in till Step 6 . Add 4.5 cups of water, Cover the saucepan and cook over medium heat for 20 minutes then reduce to medium low and cook for 20 minutes. Stir once in between. Add more water if needed and cook longer if needed.
To make this in a stove top Pressure cooker: Cook all the steps in a pressure cooker over medium heat through step 6. Add the beans, rice and water, close the lid, Pressure cook for 10 minutes once the pressure has reached.(or 1 whistle on high and 8 minutes on medium low heat)..
Nutritional values based on one serving

Nutrition

Calories: 209kcal, Carbohydrates: 41g, Protein: 9g, Fat: 1g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 614mg, Potassium: 564mg, Fiber: 6g, Sugar: 4g, Vitamin A: 600IU, Vitamin C: 13mg, Calcium: 76mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.96 from 21 votes (2 ratings without comment)

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98 Comments

  1. zuzannah says:

    Hello, great recipe! Can you clarify the time on saute’ing the tomato puree? The instructions with pictures say 15-17 min but the recipe part says 5-7 min. Mine came out soupy and tasted watery. Also I forgot to drain the previously frozen spinach so maybe that was the problem.
    Love your site & recipes! Thanks!

    1. Richa says:

      It’s 5-7 mins. I’ll update it. I think rice brand and the extra moisture might have caused it

  2. Wait says:

    5 stars
    Made this last night. Very good. Next time I’ll wait for a little longer to release pressure. I added thinly sliced pepper to my serving bowl. Otherwise, a perfect, delicious, simple recipe.

    1. Vegan Richa Support says:

      Yummy!

  3. Judy says:

    5 stars
    Making this tonight for the second time and doubling it. This was delicious and Mung beans rarely get star billing but they are awesome, and give the recipe depth and texture.

    1. Vegan Richa Support says:

      poor mung beans – not this time!

  4. Deona says:

    5 stars
    I recently made this, and it was so good! I had the leftovers for lunch also.
    Thank you!

    1. Richa says:

      Awesome
      D

  5. Alice says:

    If using canned tomatoes instead, how much should I use, and should I adjust anything else? Thanks!

    1. Richa says:

      1 1/4 cup canned. And no changes

  6. Ashlesha says:

    5 stars
    Love this. It’s my go to Khichdi recipe. Have experimented with red rice, instead of brown, which has also turned out great. I also add some sambhar powder for additional flavour.

    1. Vegan Richa Support says:

      good idea. thank you

  7. Andi says:

    5 stars
    Richa, not sure my comment was posted from yesterday so sending again…not exactly same. What an incredibly delicious recipe! Had to make adjustments because of ingredients I had on hand, but still turned out fantastic (yellow vs red onions, diced tomatoes (approx 10 oz)). Servings correct? Size of individual serving? I made 8, but ended up with what looks like 16. Made in a pot on stove; pot too small and could only fit in 9 cups water and became a porridge. Irresistibly delicious. Will it still be good if leave out tomatoes completely? Is there a good substitute? Can’t wait to try more of your recipes. — Also appreciate all you do to make your recipes so easy to use. Adjustable servings; different methods of cooking (IP, traditional), visual and written step-by-step; your deep knowledge about different grains, foods, cooking; and keeping in touch with us. You are a gem; keep up the excellent work!

  8. Ann says:

    5 stars
    Richa, what an incredibly delicious dish which resisted even the changes I had to make because of ingredients I had available! Servings info accurate? Not sure size of indiidual serving, but quadrupled, and ended up with a very large pot full of stew; only able to add 1/2 of water (9 cups). Looks like about 16 servings. Made on stove in a saucepot without any problems. Wonderful recipe and nutrition for winter. Will also try jar version!

    1. Vegan Richa Support says:

      yes, quadrupling will yield a lot!! Thanks for the awesome rating & feedback