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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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- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
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How long do I need to cook it if I use brown rice?
I suggest that you try this one instead: https://fettabbau-trim.today/brown-rice-mung-bean-kitchari-mung-bean-stew/%3C/a%3E%3C/p%3E
Delicious! It’s the perfect recipe for a busy day. I used oat groats, actually, which I’d precooked for 15 minutes – my first non-porridge oat groats recipe – and they work beautifully in tandem with the lentils and veggies. My veggies – alongside the tomatoes – were carrot, black radishes and a bit of kale. I absolutely loved the bold seasonings and the wholesomeness of this dish, one to be made again and again. Brava, Richa
We had it for lunch today and loved it!
I had to add quite some more salt, but probably because I had quite some more veggies.
(1 big zucchini, 2 celery stalks, 1 carrot and some broccoli on the doubled recipe)
Also I really didn’t get it done in 25 minutes – it was rather an hour total. It will definitely be quicker next time, but I’ll doubt I’ll ever get to the 25 minutes.
It’s totally worth it though and if you stick with 1 cup pre-cut veggies it might be achievable.
I’ll make it again soon and make even more to freeze and just use up any left over vegetables.
good idea
Absolutely delicious! I used mustard seed and curry leaves and the flavor was amazing. My family loved it…will def make again.
This was lovely and so easy to make. My only critique is that it is kind of bland, but as I understand it, that is the nature of the recipe.
Richa, can you recommend an increase of any spices to make it more flavorful? I’m an amateur cook, and wouldn’t know where to begin in balancing the flavors. With my chemo, there are only a few foods that I can digest without feeling ill, and this is one of them! Thank you for helping me to add a little more variety into my diet- words are not enough.
thank you so much. increase by 50%. and cayenne goes a long way. I glad that this is something that you can enjoy
Wanted to report back and say that this did the trick! I also added some lemon zest upon serving
Great! If you have older spices that might be making it a bit more bland. There are enough in the recipe. You can easily double them up. Also add more salt as the right amount will bring out the flavors more. Lemon of course also helps with that
Hi Richa,
If using brown basmati rice, does cooking time/water quantity change?
Yes see the brown rice kitchari linked on the post. I already have a separate recipe
i suggest you try this one instead https://fettabbau-trim.today/brown-rice-mung-bean-kitchari-mung-bean-stew/%E2%80%9C%3C/a%3E%3EBrown Rice Mung Bean Kitchari – Mung Bean Stew
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
Hi Richa,
Can I sub quinoa or millet here for the rice? It’s all going to be cooked into a mush anyway, right? Would the cook times be the same? Also
Yes you can!
Quick follow up question: If I double the recipe, do I keep the cooking time the same? It was so good, I ate two servings!
Yes cooking time remains the same
This is the first time I had kitchari, it was delicious! The spice level was just right, and I think I got the texture right, it was more well cooked than a rice and lentil pilaf. I’ll be making this many times.
Awesome! Yes I keep changing times for the texture i want that day!
SO GOOD! I have morning sickness and this is one of the few meals I crave at night when I’m able to eat. Wholesome and filling yet gentle!
awwwwww that’s so nice to know. thank you. I hope that it helps.