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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.
Any modifications for omitting all alliums?
add some asafetida (hing) with the cumin and 1 tsp dried fenugreek leaves or 1/4 tsp powder with the tomatoes. you can use also use some zucchini instead of onion
Thank you!
Love you!
Can’t wait.
Love your recipes.
Can I use white or red rice instead?
red rice should work
I just made this, and noticed I had Kale in the fridge…..cut up half a bundle of Kale, and pressure cooked in your recipe for 2 minutes….YUM!! I love your books.
I have your book and tried to look up the simple version of this recipe and could not find it in the book. 🙁
its on pg 131 in my first book
Sorry, I posted this on another recipe, but the question is meant for this one. Do you mince the garlic and ginger or add them whole?
yes minced. i will update the recipe.
actually they get blended, so you dont need to chop them
This is the first recipe I tried from your website. It was great! I doubled it, but kept the water at 6 1/2 cups instead of fully doubling the water. The heat level was a bit high for my wife. I used 1/2 tsp of cayenne. Personally I enjoyed the warmth of the cayenne. My wife who is a very picky eater liked this recipe as well. She said she would give it four stars. I will say that the puree smelled a bit weird as I was cooking so I was pretty nervous, however, once I hit the release valve on the pressure cooker, the smell was great. I should also note that the cooking time was perfect. I let it naturally release for about 10 minutes before just letting the rest of the steam out. Lots of leftovers and I am looking forward to it. I ate it was some crackers which was good, and a toasted pita, which was also good.
Awesome! Use less of the cayenne as you can add some to individual servings later. Add in some other spice blends like berbere, baharat, curry powder when you reheat for flavor variations!
Awesome suggestions. I will grab some of those spices. I ate my leftovers 3 days in a row and it was delicious every time.
I have not cooked this yet, I plan to tomorrow. Whatever I have ever made has always been delicious! I will make as soon as I get tomatoes.
I just want to say Joseph’s wife is a very lucky girl.
I shall return. Thank you so much.
Hi Richa!
Love this recipe. I have made it multiple times now with my InstaPot. The only problem I come across is when I add in the blended puree in to sauté…your recipe says to
Add the puree carefully, stir and cook until the puree thickens and smells roasted. 15 to 17 minutes.
However, when i do this, just after 3minutes it’s stars popping and splattering all over my kitchen, so now I cover the pot, and then after just 10minutes, the puree seems over cooked and gets stuck to the bottom of the pan and i have to scrape it off.
Am I supposed to turn the sauté button off once i put the puree in? What am I doing wrong here?
Thank you
Pk
Oh it’s supposed to be 5 mins. Not sure how it became 15. Changed it. Depending on moisture content it will take anywhere from 5 to 8/10 mins. Yes cover with a lid if it’s splattering too much. Once it thickens a bit , add the beans
How would one modify this recipe or your book one to use quinoa or amaranth? I love both recipes but I’m gonna make a couple of double batches of both, as well as variations with different grains and I’m not sure how it’ll turn out. Would love to hear your thoughts! Your book kitchari recipe is top notch and I make it all the time!
amaranth would mostly need similar time as basmati rice. Quinoa will need a bit less time. If you use quinoa, soak the mung dal for atleast an hour, so that they both cook in the time, or use red lentils.
We had this for dinner last night and it was delicious! Everyone gobbled it up and then lamented that there was so little for leftovers. Yummy! Can’t wait til lunch!
Awesome!
I always have mung beans in my kitchen. I buy them in bulk, because I always have sprouts going. We’ve been visiting relatives for the last week, so there’s very little fresh food in the house upon our return. I went in search of a recipe that didn’t require me to go to the store after a 16 hour drive yesterday, and I found this.
This is the first time I have ever tried cooked mung beans. I turns out, I really like them! This recipe was amazing. Thank you! Soooo good.
Thats amazing. i love moong beans, They have a different flavor and are just the right amout of beany without an overpowering flavor and bean texture.