This post contains affiliate links. Please see our disclosure policy.
Brown Rice Mung Bean Kitchari – Mung Bean Stew in an Instant Pot pressure cooker. Easy Khichdi. Vegan Gluten-free Soy-free Nut-free Indian Recipe.
Kitchari/khichdi is a one pot rice and lentil meal with many variations and the ways it is served. Often is it a light cleansing food made for days you want to rest your digestion, or just a one pot dish for a quick meal. Depending on the region, it can be an elaborate preparation, comfort food or a gourmet meal as well. Khichdi means a mess and thats what the dish generally is. A well cooked mess or mixed up rice and lentils (and vegetables if using)
The lighter version of khichdi with mung dal (split mung bean) and basmati rice can be found in my book. That version has been in the family for generations, and takes just a few minutes in the pressure cooker.
For the version today I use whole green mung beans and brown basmati rice. You can cook it just till the beans and rice are tender for a stew or longer for a creamier kitchari.
Do you use a pressure cooker? If not, why not? Pressure cooking has been used for Indian food for ages with the basic stove top pressure cookers. Pressure Cookers these days are safer and easier to use, programmable and versatile with functions to use as slow-cooker, making yogurt etc.
More one pot stews/meals from the blog
- Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup
- Pressure Cooker Curried Chickpea stuffed Acorn Squash and…
- Curried Chickpea Rice Pulao – One Pot Pilaf
Steps:
I used an Instant Pot IP-DUO60 7-in-1 
Soak the beans and rice for atleast 15 minutes. Blend the onions, tomato, garlic, ginger, spices with a few tbsp of water until puree and keep aside.
Start the IP on saute at normal heat.
When hot, add oil to the IP insert, let the oil heat up for a few seconds, then add cumin seeds. Roast the seeds for half a minute or until fragrant.
Add the tomato onion puree carefully, stir and cook until the puree thickens and smells roasted. 5- 7 minutes.
Switch the saute to off.
Drain the beans and rice and add to the IP. Add water, salt, lemon juice. Mix.
Close the lid. Press Manual and adjust time for 10 minutes.
The IP will start, and show “On” and then count down from 10 minutes when the pressure has reached.
Once done, let the pressure release naturally. Or if you are in a hurry. Try the quick release after 5 to 7 minutes. Taste and adjust salt and spice. The kitchari is soupy when just done and it continues to thicken as it cools. If you end up with soupier kitchari everytime, use less water (3.5 cups)and the grains and beans can absorb liquid differently for several reasons.
Serve hot with crackers or toasted bread.
Brown Rice Mung Bean Kitchari - Mung Bean Stew
Ingredients
- 1/2 cup mung beans, dry whole green mung beans
- 1/2 cup brown basmati rice
- 1/2 tsp oil
- 1/2 tsp cumin seeds
- 1/2 cup chopped red onion
- 1 medium tomato
- 5 cloves of garlic
- 1 inch ginger
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/4 to 1/2 tsp cayenne
- 1/4 tsp black pepper
- 3 - 4 cups water, less for thicker and more for soupier
- 1 tsp lemon juice
- 3/4 to 1 tsp salt
Instructions
- Soak the beans and rice for atleast 15 minutes. Soak at this step as the next few steps take 15 to 20 minutes
- Blend the onions, tomato, garlic, ginger, spices with a few tbsp of water to a smooth puree and keep aside. Or chop the onion garlic ginger and tomato
- Start the Instant Pot (IP) on saute at normal heat.
- When hot, add oil, let the oil heat up for a few seconds, then add cumin seeds. Roast the seeds for half a minute or until fragrant.
- Add the puree carefully, stir and cook until the puree thickens and smells roasted. 5-7 minutes. Switch the saute to off.(Alternatively, add onion garlic and ginger and cook for 4 minutes then add chopped tomato and cook for 3-4 minutes. Mash larger tomato pieces. Deglaze with stock as needed)
- Drain the beans and rice and add to the IP. Add water, salt, lemon juice. Mix. Add chopped veggies if you like.
- Close the lid. Press pressure cook and adjust time for 14 minutes. (or pressure cook for 14 minutes after the pressure has reached in stove top pressure cookers ). * Brown Basmati Rice soaked for 15 minutes will cook in the 10-14 minute time for a just cooked texture. You might need to cook longer depending on the rice used (15 to 20 mins) as well as the preferred texture. Traditional kitchari usually has slightly overdone rice and lentils as it should be lighter on the digestion
- The IP will start heating, and show "On" and then count down the minutes when the pressure has reached.
- Once done, let the pressure release naturally. Or if you are are in a hurry. Try the quick release after 5 to 7 minutes. * If the rice or beans are not cooked to preference, you can cook them on saute until they are tender.
- Taste and adjust salt and spice. Serve hot with some chutneys or yogurt, crackers or toasted bread.
Notes
To make this in a saucepan: follow all the steps in till Step 6 . Add 4.5 cups of water, Cover the saucepan and cook over medium heat for 20 minutes then reduce to medium low and cook for 20 minutes. Stir once in between. Add more water if needed and cook longer if needed.
To make this in a stove top Pressure cooker: Cook all the steps in a pressure cooker over medium heat through step 6. Add the beans, rice and water, close the lid, Pressure cook for 10 minutes once the pressure has reached.(or 1 whistle on high and 8 minutes on medium low heat).. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I live in the middle of nowhere and it’s hard to find fun ingredients. Can I substitute plain red lentils for the mung beans?
brown lentils would work better for the cooking time. Red lentils will get overcooked.
This recipe looks to die for! I can’t wait to make it. I am going to do it with the chickpea flour pancakes of yours. I think they will go super together. I make chickpea flour pancakes all the time. I’m excited to use my pressure cooker – which I usually only use to cook beans. Thanks!
This was the first recipe I made with my new instapot and it worked wonderfully. Super yummy. First time having kitchari and I will be making again. Thanks so much for all of the amazing vegan recipes!
Girl! Really, I have been looking through blog recipes for years. I had totally bored of the recipes and hadn’t tried a new one in some time … until now. Your site has totally revived the blog recipe world for me !I must be in the dark … or you are one of a kind and a highly skilled, highly creative co-creator and chef! Your future is so bright! I love that you are a brown woman doing it so way big! Keep going VeganRicha! You are here with deep intention and have a blessed message to share with the world! massive LOVE!! (I wrote this on another post but I wasn’t sure if it linked. I got an error message telling me I was posting too fast … I wanted you to see it 🙂
Thanks! got both messages. So glad you like what I cook up.
I cook kitchari in my InstaPot on ‘Porridge’ mode and give it a tadka just before serving. Thanks for suggesting this other way too.
Yummy stew! I love the spices!
Yes! I’ve been looking for a brown rice kitchari recipe. I had the most amazing pumpkin kitchari in Bali served with tempeh and a side of tomato chutney. I’ve been trying to recreate it ever since! This recipe may have to serve as the base for pumpkin experimentation. Plus, love that you’re making it in the pressure cooker — I make practically everything in mine. Thanks for all the great recipes!
Awesome! you can add chopped pumpkin with the beans and everything will cook together in the time.
thanks for the tip! what kind of pumpkin do you recommend? i’ve only ever used canned
use any orange pumpkin or winter squash like butternut. you can also use indian squash or gourd like oppo squash (lauki), winter melon etc.
I made this last night in the oil-free version. It was very good and my husband also liked it. I added a cup of frozen small peas near the end to make a colorful one-dish meal although I’m sure greens would have been better had I had any.
A question – Is this supposed to be a soup or thicker? Perhaps I somehow added too much water.
Thank you for providing the oil-free option and I love that your recipes so often are for two.
it will be soupy right when done and it thickens considerably as it cools and continue to thicken by the next day. The rice and beans sometimes always absorb differently so you can reduce the water to 3.5 cups. you an also continue to simmer the stew uncovered so some of the water will evaporate.
How do I do this with out an instant pot, just over the stove?
see instructions in the notes about cooking in saucepan.
This looks delicious! Love the addition of the mung beans!