How to Make Kitchari with the InstantPot

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil reduces saturated fat while maintaining flavor.

split mung beans

🥗Healthier: red lentils

💰Cheaper: yellow split peas

Red lentils cook faster and are more affordable.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Using water is cost-effective and allows for flavor control.

seasonal vegetables

🥗Healthier: frozen vegetables

💰Cheaper: canned vegetables

Frozen vegetables are nutritious and convenient.

Start by cutting the vegetables, using broccoli and carrots, and wash them beforehand.

Peel the carrots if desired, but it's not necessary.

Cut ginger into small pieces, using about an inch of ginger, though the amount can vary based on preference.

Turn on the Instant Pot and select the sauté function to heat it up.

Add about 1 tablespoon of homemade ghee to the pot and let it melt.

Add cumin seeds, coriander seeds, and fennel seeds to the melted ghee.

Stir in the chopped ginger and sauté until fragrant.

Add turmeric to the mixture and stir well.

Add the rice and split mung beans directly to the pot, stirring to coat them with the spices.

Pour in enough water to cover the rice and mung beans, and add salt to taste.

Close the lid of the Instant Pot and set it to pressure cook for 10 minutes.

Once the cooking time is complete, let the pressure release naturally for about 10 minutes before opening the lid.

Stir in the chopped vegetables and let them steam in the residual heat for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens