Easy Kitchari (Instant Pot Friendly!) by Minimalist Baker

Delicious, easy, Ayurvedic-inspired kitchari that’s Instant Pot friendly! Comforting, nourishing, and infused with warming spices. Just 1 pot and 30 minutes required!

Original recipe

View on Minimalist Baker

Time

Prep: 10mins Cook: 20mins Total: 30mins

Nutrition

Calories
259 kcal
Carbohydrate content
45 g
Fat content
5 g
Fiber content
3.3 g
Protein content
11.2 g
Saturated fat content
2.9 g
Serving size
1 serving
Sodium content
469 mg
Sugar content
3.1 g
Unsaturated fat content
0.8 g

Ingredients

Instructions

    INSTANT POT

    1. In a 6-quart (or larger) Instant Pot, turn the SAUTÉ function to LOW (on the Duo Nova model, do this by pressing the sauté button a couple of times or until the screen reads “low”). Once hot, add coconut or avocado oil (or coconut milk if oil-free), press “CANCEL”, and then add cumin seeds and mustard seeds and stir until toasted and fragrant (the residual heat after pressing “CANCEL” will toast them without burning).
    2. Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine.
    3. Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 4 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally for 10 minutes, then manually release any remaining pressure. If in a hurry, you can carefully quick release.
    4. Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for overall flavor, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
    5. We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
    6. Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).

    STOVETOP

    1. SOAK MOONG DAL: Add moong dal to a large mixing bowl and cover with water by at least 2 inches. It will expand as it soaks. Soak for 12-24 hours, then drain and set aside.
    2. Heat a large rimmed skillet over medium heat. Once hot, add coconut or avocado oil (or coconut milk if oil-free) and whole cumin seeds and mustard seeds. Toast for ~30 seconds or until fragrant, being careful not to burn.
    3. Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes or until moong dal is tender.
    4. Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for saltiness, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
    5. We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
    6. Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).