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Instant Pot Kitchari (Lightly Spiced Lentils and Rice)

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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

overhead shot of Instant Pot Kitchari

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.

overhead shot of basmati rice dal split mung beans and red lentils next to a bowl of water

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.

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5 from 32 votes

Instant Pot Kitchari

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. 
Prep Time5 mins
Cook Time10 mins
release pressure + pressure build up10 mins
Total Time25 mins
Course: Main, Side
Cuisine: Indian
Keyword: indian kitchari, Instant pot kitchari, khichdi recipe, kitchari recipe, vegan lentils and rice
Servings: 4
Calories: 207kcal

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

Nutrition Facts
Instant Pot Kitchari
Amount Per Serving
Calories 207 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 448mg19%
Potassium 455mg13%
Carbohydrates 39g13%
Fiber 9g38%
Sugar 4g4%
Protein 9g18%
Vitamin A 167IU3%
Vitamin C 12mg15%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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

red lentils and rice soaking in water

Wash the lentils and rice then soak in warm water for 15 minutes.

onions, garlic and spices being fried in an Instant Pot to make Kitchari
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.

soaked rice and lentils being added to Instant Pot to make Kitchari
Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.

Kitchari simmering in an Instant Pot

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.

fresh cilantro being sprinkled on top of kitchari

 

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!

a bowl of Instant Pot Kitchari with a spoon

 

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⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  3. 5 stars
    Delicious, 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!

    Reply

  6. Looks 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?

    Reply

  7. Looks 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! 🙂

    Reply

  8. 5 stars
    I 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

    Reply

  10. 5 stars
    Fabulous! 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!

    Reply

  11. 5 stars
    Hi 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

    Reply

    • 5 stars
      Hi 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

      Reply

      • Dal 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.

        Reply

  12. 5 stars
    The 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 ☺️

    Reply

  13. 5 stars
    Turned 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!

    Reply

  14. 5 stars
    With 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.

    Reply

    • 8. 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.

      Reply

  17. 5 stars
    Such a great recipe, Richa! I love khichdi, and your recipe makes it so easy! I’m loving the new recipes on your blog!

    Reply

  20. This 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?

    Reply

      • Just 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!)

        Reply

        • Well 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!

          Reply

  21. 5 stars
    Ah, 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!

    Reply

  22. 5 stars
    Thank 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?

    Reply

  23. 5 stars
    Really yummy! I used mung dal, cumin seeds, jalapeño, curry leaves, and collard greens (the only veggie I had to add). So flavorful!

    Reply

  25. 5 stars
    Excellent! 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!

    Reply

  26. 5 stars
    Another hit recipe, Richa! The stove top version of Kitchari is usually our go to dish for a hearty meal. This version is quick and really warms the heart and soul. Thank you so much!

    Reply

  27. 5 stars
    Magnificent !!!
    I love rice, it’s a nice way to taste it.
    I am in awe of your rice, here in France, we do not find rice of this quality in the trade! I’m going to Paris soon, where I hope to find such beautiful rice.
    I like your recipe very much, I have simple Basmati rice here, it won’t be perfect, but it will allow me to taste your Kichari. Thank you

    Reply

  29. 5 stars
    Hi, sounds sounds so good, but it’s almost impossible to find decent tomatoes in the stores. Do you think I could substitute for one tomato a half a can or a third of a can of tomatoes with the juice drained?

    Reply

  30. 5 stars
    I like the way you described kitchari. Its pronunciation and its benefits. It is a regular part of Indian kitchen and very health. still it hardly finds place in recipe list. thank you for sharing. I will wait for you other blogs over different forms of kitchari. And Images are looking so beautiful.

    Reply

  31. 5 stars
    SO GOOD! I have morning sickness and this is one of the few meals I crave at night when I’m able to eat. Wholesome and filling yet gentle!

    Reply

  32. 5 stars
    This is the first time I had kitchari, it was delicious! The spice level was just right, and I think I got the texture right, it was more well cooked than a rice and lentil pilaf. I’ll be making this many times.

    Reply

  33. 5 stars
    Quick follow up question: If I double the recipe, do I keep the cooking time the same? It was so good, I ate two servings!

    Reply

  34. Hi Richa,

    Can I sub quinoa or millet here for the rice? It’s all going to be cooked into a mush anyway, right? Would the cook times be the same? Also

    Reply

  36. 5 stars
    This was lovely and so easy to make. My only critique is that it is kind of bland, but as I understand it, that is the nature of the recipe.
    Richa, can you recommend an increase of any spices to make it more flavorful? I’m an amateur cook, and wouldn’t know where to begin in balancing the flavors. With my chemo, there are only a few foods that I can digest without feeling ill, and this is one of them! Thank you for helping me to add a little more variety into my diet- words are not enough.

    Reply

    • thank you so much. increase by 50%. and cayenne goes a long way. I glad that this is something that you can enjoy

      Reply

        • Great! If you have older spices that might be making it a bit more bland. There are enough in the recipe. You can easily double them up. Also add more salt as the right amount will bring out the flavors more. Lemon of course also helps with that

          Reply

  37. 5 stars
    Absolutely delicious! I used mustard seed and curry leaves and the flavor was amazing. My family loved it…will def make again.

    Reply

  38. 5 stars
    We had it for lunch today and loved it!
    I had to add quite some more salt, but probably because I had quite some more veggies.
    (1 big zucchini, 2 celery stalks, 1 carrot and some broccoli on the doubled recipe)
    Also I really didn’t get it done in 25 minutes – it was rather an hour total. It will definitely be quicker next time, but I’ll doubt I’ll ever get to the 25 minutes.
    It’s totally worth it though and if you stick with 1 cup pre-cut veggies it might be achievable.
    I’ll make it again soon and make even more to freeze and just use up any left over vegetables.

    Reply

  39. 5 stars
    Delicious! It’s the perfect recipe for a busy day. I used oat groats, actually, which I’d precooked for 15 minutes – my first non-porridge oat groats recipe – and they work beautifully in tandem with the lentils and veggies. My veggies – alongside the tomatoes – were carrot, black radishes and a bit of kale. I absolutely loved the bold seasonings and the wholesomeness of this dish, one to be made again and again. Brava, Richa

    Reply

  41. 5 stars
    Super yum, super easy-made a big batch!! Used canned tomatoes and omitted the water-perfect!
    Thankyou!!

    Reply

  42. I doubled the recipe and used sprouted green lentils and white basmati rice. Hoping that the sprouted factor will cook faster and match the rice. As read in other comments, I did not add extra time even tho I doubled everything. Hoping to have a delicious dinner in just a few more minutes. Fingers crossed!🤞🏼

    Reply

  43. 5 stars
    I made the recipe from your cookbook which is similar. It is sooo good. Love how simple and how I always have the ingredients on hand. Thank you for so many amazing recipes.

    Reply

  44. 5 stars
    This was amazing. Just so comforting and yet healthy and nourishing: I added cauliflower and peas as my vegetables. Love to find a vegan meal my whole family will happily eat!

    Reply

  45. 5 stars
    Very nice recipe Of Khichdi, Its one of the oldest recipe of indian cuisine with versatility over region to region , Even Italian Risotto can be said to be same family …..
    thanks for sharing recipe …

    Reply
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