Instant Pot Kitchari
  1. Rinse both the soaked mung dal and rice very well and set aside.

  2. Turn Instant Pot onto SAUTE mode and add ghee or coconut oil. When oil is hot, add mustard seeds and cumin powder and stir continually for about 1 minute until spices are fragrant. Be sure to not let them burn.

  3. Pour in water or broth plus lentils, rice, fresh ginger, turmeric, ginger powder, and cardamom. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 6 minutes. Allow to slow release for 10 minutes then release the pressure fully.

  4. Add salt to taste. Stir in more water or broth if you prefer a soupier consistency. Serve immediately garnished with fresh cilantro and a dollop of ghee or coconut oil on top.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍽️Main Dish

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Loading...