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.
release pressure + pressure build up10mins
Course: Main, Side
Keyword: indian kitchari, Instant pot kitchari, khichdi recipe, kitchari recipe, vegan lentils and rice
1/2cuplong grain white basmati rice
1/2cupquick cooking lentils such as split Red lentils(masoor dal) or (petite yellow lentils)Mung Dal or both
1/3tspcumin seeds or 1/2 tsp mustard seeds
2clovesof garlicfinely chopped
1green Chili, chopped serrano or birds eye, or use half a jalapeño
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.
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.