Learn how to make Kitchari in your Instant Pot – a traditional Indian recipe for basmati rice with red lentils or Mung Dal that is easy to digest, packed with fiber and warming spices! Perfect for the cold season. Jump to Recipe
Meet Kitchari, the ultimate Indian comfort food! Think of it as the Chicken Noodle Soup of India.
Kitchari (pronounced kich-uh-ree) is a delicious, warming and super nourishing combination of split mung beans or quick-cooking lentils and white basmati rice with plenty of spices. It’s the perfect soul-hugging food for rainy days when you’re a bit under the weather.
The unique blend of spices used in kitchari not only adds flavor but is also wonderfully warming and balancing – perfect for fall and winter and just delicious. Kitchari can be made many different ways and has references dating back thousands of years. But despite its complex flavor, it’s so easy to make!
You start by sauteeing the spices along with some onions, chili, ginger, and garlic to boost their fragrance and enhance their flavor! Then you add in your rice and dal, veggies, and some liquid. Cook it for 3 minutes in the Instant pot, let the steam release and you’re good to go.
Kitchari is dal and rice risotto like preparation that usually is very lightly spiced and served as light meal when you are sick or just to give the tummy a break with a simple nourishing meal. The basic version is slightly bland with just 1 or 2 spices and kept so to be a light meal. You can add different spices, some vegetables, tomato etc to make it a hearty meal. This recipe is adapted from my book version. Also see my hearty green moong and brown rice version on the blog. Khichdi is generally overcooked to be more of a mash for easy digestion. I cook it for less time for the grains and lentils to retain shape (as seen in the pictured on this post) and a few minutes longer for a mash, when wanting it more porridge style.
Instant Pot Kitchari
Ingredients
- 1/2 cup (92.5 g) long grain white basmati rice
- 1/2 cup (96 g) 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 (7 g) 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 (473.18 ml) 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
- 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.
Nutrition
Ingredients:
- The unique blend of spices used in kitchari is there to not only add flavor but also wonderfully warming, balancing and anti-inflammatory spices, and the blend is just delicious.
- Along with the tempered spices, onion, ginger, chili and garlic form the base of this kitchari recipe
- rice – basmati rice is the best choice here. Like the split mung beans, white basmati rice has been hulled and so it is pretty easy to digest.
- Use red or golden lentils – any quick-cooking lentils or split mung beans dal
Tips & Variations:
- 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 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.
How to make Instant Pot Kitchari
Wash the lentils and rice then soak in warm water for 15 minutes.
Heat the Instant Pot on saute. Add oil and let it heat up. Start by adding cumin or mustard seeds to the oil and cook for half a minute.
Add the onion, chile, garlic, and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins. Then, add ginger and spices and mix in. Finally, add tomato and cook for 3 mins. Mash the larger pieces and let Add 2 tbsp water to deglaze midway.
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 over high for 5 mins for porridge like and Low pressure for 3 minutes for more spiced rice kind of dish. Once the cooking cycle is done, quick release the pressure after 5 mins. Stir in cilantro and lemon. Taste and adjust salt and flavor.
And best of all, kitchari is great for meal prep or freezing. You can make a big batch of this lentil rice dish, keep it in the fridge for days and just heat it up whenever you’re ready to eat it!
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Anita @Amzchef Slow Juicer says
September 8, 2020 at 7:57 amI loved kitchari while growing up. But, somehow stopped making it for the last few years. Just last week was thinking about making it. And wanted a recipe to make like how my mom used to make and found yours.
Lori says
September 8, 2020 at 10:18 amThis looks really good, but can you make it on the stove? Are there alternate directions for that? I use your cookbooks often!!
Richa says
September 8, 2020 at 10:53 amYes I added that in the notes! I thought I already had but it seems like Inot:) i usually add saucepan instructions in notes
Kitty says
September 8, 2020 at 1:18 pmDelicious, simple, and quick! I wanted to make a larger batch but only had 1/2 cup of dal so I doubled the rice, added whatever veg I had in the fridge, and adjusted the liquid to the consistency I wanted. So homey and warm. Thank you Richa!
Vegan Richa Support says
September 9, 2020 at 8:24 pmperfect – mission accomplished
D. says
September 8, 2020 at 6:53 pmOh my goodness, soul food!! Thank you.! I will be making this very soon as I have everything for it.
Stephanie says
September 8, 2020 at 7:48 pmMaking this now, thanks! But I didn’t see any chili in the ingredients, did I miss something?
Richa says
September 8, 2020 at 9:49 pmI forgot to add that to the ingredients. You can use half a serrano pepper chopped
Jack says
September 25, 2020 at 4:14 pmHey Richa! I’m trying to transition to veganism and your recipes have been a huge. You’re part of making the world a cleaner more sustainable place and I want you to know you’re appreciated!
Richa says
September 25, 2020 at 4:31 pmThank you !❤️❤️❤️❤️❤️
Donna Kennedy says
September 9, 2020 at 4:13 amLooks like there is some other ingredient. A pasta maybe, looks like broken pieces of spaghetti. Have never tried a kitchari, but the instant pot recipe sounds super easy. Also, the 3 minute cook time on low….. is the rice going to be done?
Vegan Richa Support says
September 9, 2020 at 1:05 pmit’s the rice. with the soak time it works out perfect.
Kat says
September 9, 2020 at 6:18 amLooks fantastic, I can’t wait to try it! Just one question: I accidentally bought sella basmati rice – what is the best cooking time for it in the IP? Will it work in this recipe? Thanks so much! 🙂
Vegan Richa Support says
September 13, 2020 at 6:50 pmno worries – same time with a sella
Peter says
September 9, 2020 at 7:46 amI love making your recipes. My first go to option when it comes to coooking vegan recipes.
Just tried this one and i loved it! 5stars is too little
Vegan Richa Support says
September 9, 2020 at 9:29 pmI’m flattered 😊
Beth says
September 9, 2020 at 3:22 pmFantastic! My only question….in the directions it says to add the chili. There is no chili listed in ingredients?
Richa says
September 9, 2020 at 7:36 pmUpdated. I missed adding it to the ingredient list 🙂
Joan says
September 9, 2020 at 9:29 pmFabulous! I made it for lunch today. It came together so quickly and was absolutely delicious and comforting. This will definitely be a regular meal for us. Your Instant Pot recipes are my favorite! Thank you!
LaTrice Mays says
September 10, 2020 at 1:32 pmHi Richa,
I’m excited to make this what is that soaking in the first photo? It states wash and soak the lentals first is that what those yellow grains are?
also what is Dal? I dont see it in the ingredient list
LaTrice Mays says
September 10, 2020 at 1:33 pmHi Richa,
TYPO: I’m excited to make this what is that soaking in the first photo? It states wash and soak the lentils and rice first is that what those yellow grains are?
also what is Dal? I don’t see it in the ingredient list
Richa says
September 10, 2020 at 10:19 pmDal is the generic Indian term for all lentils and legumes. In the ingredients I mention to use quick cooking lentils like split red lentils or split mung also called mung dal.
Kat says
September 11, 2020 at 5:37 amThe kitchdi came out perfect after just 3 minutes on low pressure! Delicious, can’t wait to make it again with a different combination of flavors ☺️
Vegan Richa Support says
September 11, 2020 at 9:43 amsounds like a plan. I’m pleased that you loved it!
Sam says
September 11, 2020 at 8:00 amTurned out great! I would recommend adding a little water during the saute step since the instant pot can get really hot and burn the spices. I added chopped spinach for the veggies – it adds a nice color to it too.
Overall, this was the perfect spice level for kitchari for me and my family. Will definitely add it to our meal rotation!
Lisa C says
September 11, 2020 at 11:19 pmWith all that’s going on in the country, I needed some “soul-hugging” food. Thank you! This was fast, easy, and delicious.
I added a quarter cup of coconut milk at the end and it was wonderful. Next time I’ll leave out the cayenne for my gf’s sake.
Vegan Richa Support says
September 13, 2020 at 6:33 pmyou can say that again. good comfort food for sure. nice that you spiced it down for her
Keren says
September 13, 2020 at 4:17 amThis looks amazing!
Can brown rice be used instead of white?
Vegan Richa Support says
September 13, 2020 at 6:27 pmi suggest you try this one instead https://www.veganricha.com/brown-rice-mung-bean-kitchari-mung-bean-stew/“>Brown Rice Mung Bean Kitchari – Mung Bean Stew
Josephine Campbell says
September 14, 2020 at 8:25 amHow much cilantro and lemon? Juice? I don’t see that info anywhere in the ingredients list.
Vegan Richa Support says
September 15, 2020 at 8:05 pm8. Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor. lemon – you oculd start with 1-2 tbsp. it’s person preference – like a finishing garnish.
Maneesha says
September 16, 2020 at 5:15 amSuch a great recipe, Richa! I love khichdi, and your recipe makes it so easy! I’m loving the new recipes on your blog!
Richa says
September 16, 2020 at 12:40 pmThank you Maneesha!
Alice says
September 16, 2020 at 8:30 pmare curry leaves not the better choice here? I have both! Thanks!
Richa says
September 16, 2020 at 9:06 pmYes they are, use them
Melissa says
September 17, 2020 at 8:32 pmEasy and so delicious!
Vegan Richa Support says
September 17, 2020 at 8:34 pmExcellent – Thanks Melissa!
Dawn says
September 18, 2020 at 11:57 amThis recipe looks delicious, and your rice looks so long! I think I’m going to swing by my local Indian grocery store to pick up some curry leaves, should I be looking for a special kind of basmati too?
Richa says
September 18, 2020 at 4:50 pmYes the authentic Indian basmati rice is looong! I get India gate or royal brand
Dawn says
September 19, 2020 at 12:32 pmJust got back from the store. They had India Gate but only in 10lb bags. I was so tempted but my little family of 3 only eats rice maybe 1x per week so that would take us forever to use up! I reined myself in and settled for the store brand (Star Bazaar). Ah well! Also they only had fresh curry leaves not dried. I can’t find anything online with exact subs – just that fresh ones are more flavorful (yay, happy accident!) so if you have dried you should use more. Any idea how many fresh ones I should use? (sorry for so many questions!)
Dawn says
September 22, 2020 at 11:32 amWell I ended up making it with 3 fresh curry leaves and it is great! I also made some rasam to go with it (totally defeating the non-spiciness of the kitchari lol) and wow my tummy is happy right now. Thanks for another great recipe!
Annie says
September 20, 2020 at 5:26 pmAh, this recipe is phenomenal. Just what was needed for the cooler weather rolling in. I probably added a a bit more spice than the recipe calls for, which is normal for me. I used brown rice and it turned out slightly watery, so i let the IP cook a little longer. I meal prepped this and the texture soaked up most of the water by night two. I’m sharing this with everyone I know. Thank you!
Vegan Richa Support says
September 20, 2020 at 10:11 pmwow. – thank you Annie!!! that would be great. I love your enthusiasm
GG says
September 29, 2020 at 5:41 pmThank you for this website and your recipes! I have made this in the Instapot 2X now. The flavors are to die for, and I love the dish. First time I Made this I added too much water. Tonight I added the lower amount – 2 cups. I was expecting the Rice to be fluffier, but the whole dish was still pretty wet. Is there any way to make the rice fluffier and the entire dish to be a bit less wet?
Richa says
September 29, 2020 at 6:48 pmTraditionally it’s a soft wet dish. Use 1.5 cups water for less wet.
GG says
September 29, 2020 at 8:16 pmThank you so much for the tip. I think you are an incredible recipe architect and cook! I’m also a fan of your lasagna soup. 💛 You have so many yummy-looking recipes on your site that I want to try.
Lauren says
October 12, 2020 at 6:49 pmReally yummy! I used mung dal, cumin seeds, jalapeño, curry leaves, and collard greens (the only veggie I had to add). So flavorful!
Arjun Chadha says
October 14, 2020 at 1:50 amLooks fantastic, I can’t wait to try it!
Thanks for sharing
Vegan Richa Support says
October 14, 2020 at 5:54 pmwow – thanks for your enthusiasm !
Charlotte says
October 15, 2020 at 11:16 amExcellent! I used mung dahl and cooked it on the stovetop, adding crimini mushrooms to cook and then frozen green peas right at the end. Delicious!Thank you for another perfect recipe!
Richa says
October 15, 2020 at 11:27 amYum