I specialize in recipes that are enjoyed by all, no matter your eating style, so whether you follow a plant based diet or are just looking to work a few more vegetables into your diet, you’re sure to find something you love. From vegan dinners, to breakfast, lunch, meal prep, desserts, and snacks, I have a little something for everyone! So here we are again today with a new glorious vegan recipe named “Instant Pot Kitchari”, get in and let’s make it together:
- 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
- Step 1. Wash the lentils and rice then soak in hot water for 15 minutes.
- Step 2. Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute.
- Step 3. Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.
- Step 4. Add ginger and spices and mix in.
- Step 5. Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
- Step 6. Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.
- Step 7. 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.
- Step 8. 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.
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.