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I've been making kitchari for years, and this Instant Pot version is a game-changer. It's my go-to comfort meal when I'm feeling under the weather or need a quick, nourishing dish. The blend of basmati rice and mung beans creates a creamy texture, while the spices add warmth and depth. Best part? It's ready in no time, perfect for busy weeknights. Trust me, once you try this recipe, you'll be hooked on its simplicity and flavor. Let's dive into making this soul-soothing Indian classic!
Ingredients for Instant Pot Kitchari
- Basmati rice: Fragrant long-grain rice adds a delicate texture and subtle flavor to the dish, essential for traditional kitchari.
- Split yellow mung beans: Provide a good source of plant-based protein and fiber, adding a creamy texture and nutty flavor to the kitchari.
- Ghee or oil: Adds richness and depth of flavor to the dish, enhancing the overall taste and authenticity of the kitchari.
- Cumin seeds: Impart a warm, earthy aroma and a slightly nutty flavor, crucial for seasoning and adding depth to the kitchari.
- Mustard seeds: Bring a mild heat and a pop of flavor to the dish, providing a unique taste and texture to the kitchari.
- Turmeric: Lends a vibrant color and earthy flavor to the kitchari, also known for its anti-inflammatory properties and health benefits.
- Ground coriander: Adds a citrusy and slightly sweet flavor, complementing the other spices and enhancing the overall taste of the kitchari.
- Ground cumin: Offers a warm and aromatic flavor, essential for seasoning and adding depth to the kitchari.
- Ginger: Provides a zesty and pungent flavor, adding a subtle heat and freshness to the kitchari, enhancing its overall taste.
- Water: Essential for cooking the rice and mung beans, helps to create the desired consistency and texture of the kitchari.
- Fresh cilantro: Adds a burst of freshness and a pop of color to the dish, garnishing the kitchari with a bright and herbaceous flavor.
Tools & Equipment Needed
- Instant Pot: Speeds up cooking process by pressure cooking rice and mung beans efficiently.
- Spatula: Helps to stir ingredients and prevent sticking during sautéing and cooking in the Instant Pot.
Instant Pot Kitchari Recipe: Simple & Nutritious
This Instant Pot Kitchari recipe is a simple and nutritious dish made with basmati rice and split yellow mung beans, flavored with aromatic spices.
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Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 cup basmati rice
- 0.5 cup split yellow mung beans
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ginger, minced
- 4 cups water
- to taste Salt
- Fresh cilantro for garnish
Instructions:
- Rinse the rice and mung beans under running water until the water runs clear.
- Turn on the Instant Pot to sauté mode and heat the ghee or oil.
- Add cumin seeds, mustard seeds, turmeric, ground coriander, ground cumin, and minced ginger. Sauté for 1-2 minutes.
- Add the rinsed rice and mung beans, water, and salt. Stir well.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes.
- Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure.
- Stir the kitchari well, adjust salt if needed, and serve hot garnished with fresh cilantro.
Notes:
Kitchari is a traditional Ayurvedic dish known for its detoxifying properties.
Nutrition value:
Calories: 300kcalCarbohydrates: 60gProtein: 10gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 500mgPotassium: 400mgFiber: 8gSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Hot Pot Recipe: Simple Steps
Can You Make Kitchari Ahead of Time?
Make Ahead Instructions
- Prepare the kitchari as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- When ready to eat, reheat on the stovetop or in the microwave, adding a splash of water if needed.
Freezing Instructions
- Allow the kitchari to cool completely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Adding a pinch of asafoetida while cooking kitchari can aid in digestion and reduce bloating.
Frequently Asked Questions
FAQ:
Is kitchari difficult to make in an Instant Pot?
Kitchari is actually quite easy to make in an Instant Pot. It's a one-pot dish that comes together quickly.
Can I use different types of rice for this kitchari recipe?
While basmati rice is commonly used, you can also use other types of rice like jasmine rice or even brown rice for a different flavor and texture.
Is mung beans essential for kitchari?
Yes, mung beans are a key ingredient in traditional kitchari recipes. They add a nice texture and flavor to the dish.
Can I customize the spices in this kitchari recipe?
Absolutely! Feel free to adjust the spices to suit your taste preferences. You can add more or less of any spice to make it just right for you.
How can I store leftover kitchari?
Leftover kitchari can be stored in an airtight container in the refrigerator for up to 3-4 days. Just reheat it in the microwave or on the stovetop before serving.
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