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Learn how to make Kitchari in your Instant Pot – a traditional Indian recipe for basmati rice with red lentils or Mung Dal that is easy to digest, packed with fiber and warming spices! Perfect for the cold season. Jump to Recipe
Meet Kitchari, the ultimate Indian comfort food! Think of it as the Chicken Noodle Soup of India.
Kitchari (pronounced kich-uh-ree) is a delicious, warming and super nourishing combination of split mung beans or quick-cooking lentils and white basmati rice with plenty of spices. It’s the perfect soul-hugging food for rainy days when you’re a bit under the weather.
The unique blend of spices used in kitchari not only adds flavor but is also wonderfully warming and balancing – perfect for fall and winter and just delicious. Kitchari can be made many different ways and has references dating back thousands of years. But despite its complex flavor, it’s so easy to make!
You start by sauteeing the spices along with some onions, chili, ginger, and garlic to boost their fragrance and enhance their flavor! Then you add in your rice and dal, veggies, and some liquid. Cook it for 3 minutes in the Instant pot, let the steam release and you’re good to go.
Kitchari is dal and rice risotto like preparation that usually is very lightly spiced and served as light meal when you are sick or just to give the tummy a break with a simple nourishing meal. The basic version is slightly bland with just 1 or 2 spices and kept so to be a light meal. You can add different spices, some vegetables, tomato etc to make it a hearty meal. This recipe is adapted from my book version. Also see my hearty green moong and brown rice version on the blog. Khichdi is generally overcooked to be more of a mash for easy digestion. I cook it for less time for the grains and lentils to retain shape (as seen in the pictured on this post) and a few minutes longer for a mash, when wanting it more porridge style.
Instant Pot Kitchari
Ingredients
- 1/2 cup long grain white basmati rice
- 1/2 cup 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 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 water, 2.5 for saucier
Instructions
- Wash the lentils and rice then soak in hot water for 15 minutes.
- Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute.
- Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.
- Add ginger and spices and mix in.
- Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
- Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.
- 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.
- 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. For brown rice kitchari, try this.
Video
Notes
- 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.
- For a Baked casserole kitchari see here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- The unique blend of spices used in kitchari is there to not only add flavor but also wonderfully warming, balancing and anti-inflammatory spices, and the blend is just delicious.
- Along with the tempered spices, onion, ginger, chili and garlic form the base of this kitchari recipe
- rice – basmati rice is the best choice here. Like the split mung beans, white basmati rice has been hulled and so it is pretty easy to digest.
- Use red or golden lentils – any quick-cooking lentils or split mung beans dal
Tips & Variations:
- 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 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.
How to make Instant Pot Kitchari
Wash the lentils and rice then soak in warm water for 15 minutes.
Heat the Instant Pot on saute. Add oil and let it heat up. Start by adding cumin or mustard seeds to the oil and cook for half a minute.
Add the onion, chile, garlic, and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins. Then, add ginger and spices and mix in. Finally, add tomato and cook for 3 mins. Mash the larger pieces and let Add 2 tbsp water to deglaze midway.
Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.
Close the lid and pressure cook over high for 5 mins for porridge like and Low pressure for 3 minutes for more spiced rice kind of dish. Once the cooking cycle is done, quick release the pressure after 5 mins. Stir in cilantro and lemon. Taste and adjust salt and flavor.
And best of all, kitchari is great for meal prep or freezing. You can make a big batch of this lentil rice dish, keep it in the fridge for days and just heat it up whenever you’re ready to eat it!
MORE WARMING VEGAN MAINS FROM THE BLOG
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- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Mushroom Matar Masala
- Bombay Potato and Peas
- Tofu Pasanda
- Tofu in Spinach Curry – palak Tofu paneer
This recipe looks delicious, and your rice looks so long! I think I’m going to swing by my local Indian grocery store to pick up some curry leaves, should I be looking for a special kind of basmati too?
Yes the authentic Indian basmati rice is looong! I get India gate or royal brand
Just got back from the store. They had India Gate but only in 10lb bags. I was so tempted but my little family of 3 only eats rice maybe 1x per week so that would take us forever to use up! I reined myself in and settled for the store brand (Star Bazaar). Ah well! Also they only had fresh curry leaves not dried. I can’t find anything online with exact subs – just that fresh ones are more flavorful (yay, happy accident!) so if you have dried you should use more. Any idea how many fresh ones I should use? (sorry for so many questions!)
Well I ended up making it with 3 fresh curry leaves and it is great! I also made some rasam to go with it (totally defeating the non-spiciness of the kitchari lol) and wow my tummy is happy right now. Thanks for another great recipe!
Easy and so delicious!
Excellent – Thanks Melissa!
are curry leaves not the better choice here? I have both! Thanks!
Yes they are, use them
Such a great recipe, Richa! I love khichdi, and your recipe makes it so easy! I’m loving the new recipes on your blog!
Thank you Maneesha!
How much cilantro and lemon? Juice? I don’t see that info anywhere in the ingredients list.
8. Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor. lemon – you oculd start with 1-2 tbsp. it’s person preference – like a finishing garnish.
This looks amazing!
Can brown rice be used instead of white?
i suggest you try this one instead https://fettabbau-trim.today/brown-rice-mung-bean-kitchari-mung-bean-stew/%3C/a%3E%E2%80%9C%3EBrown Rice Mung Bean Kitchari – Mung Bean Stew
With all that’s going on in the country, I needed some “soul-hugging” food. Thank you! This was fast, easy, and delicious.
I added a quarter cup of coconut milk at the end and it was wonderful. Next time I’ll leave out the cayenne for my gf’s sake.
you can say that again. good comfort food for sure. nice that you spiced it down for her
Turned out great! I would recommend adding a little water during the saute step since the instant pot can get really hot and burn the spices. I added chopped spinach for the veggies – it adds a nice color to it too.
Overall, this was the perfect spice level for kitchari for me and my family. Will definitely add it to our meal rotation!
The kitchdi came out perfect after just 3 minutes on low pressure! Delicious, can’t wait to make it again with a different combination of flavors ☺️
sounds like a plan. I’m pleased that you loved it!
Hi Richa,
I’m excited to make this what is that soaking in the first photo? It states wash and soak the lentals first is that what those yellow grains are?
also what is Dal? I dont see it in the ingredient list
Hi Richa,
TYPO: I’m excited to make this what is that soaking in the first photo? It states wash and soak the lentils and rice first is that what those yellow grains are?
also what is Dal? I don’t see it in the ingredient list
Dal is the generic Indian term for all lentils and legumes. In the ingredients I mention to use quick cooking lentils like split red lentils or split mung also called mung dal.