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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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- 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
I love everything I’ve ever made from this blog, but this is my new favorite. Thank you, Richa!!
Awesome!! Do leave a ratings too if you’re so inclined !
Wonderful 😊
thank you 😊
True this is perfect for the cold season. Must try this recipe soon.
let me know how it turns out for you
What kind of oil would you suggest? I have previously used olive oil, but I think it does not behave as intended when mixed with cumin. Would sesame oil work?
Yes sesame has a yummy flavour and would work well
Wow this is soul food. My stomach was feeling less than great and I knew kitchari would help. Leave it to Vegan Richa to have the perfect recipe. There is an Ideal blend of spices, enough that I could sweat out whatever was going on in my body, but not overwhelm my senses. I used a bunch of spinach and yellow squash. I also used brown rice and just cooked it a minute or two more. I will be making this to reset whenever I need it. Thank you!!
Very nice recipe Of Khichdi, Its one of the oldest recipe of indian cuisine with versatility over region to region , Even Italian Risotto can be said to be same family …..
thanks for sharing recipe …
This was amazing. Just so comforting and yet healthy and nourishing: I added cauliflower and peas as my vegetables. Love to find a vegan meal my whole family will happily eat!
Awesome
I made the recipe from your cookbook which is similar. It is sooo good. Love how simple and how I always have the ingredients on hand. Thank you for so many amazing recipes.
thank you for taking the time to write and for your continued support and enthusiasm
I doubled the recipe and used sprouted green lentils and white basmati rice. Hoping that the sprouted factor will cook faster and match the rice. As read in other comments, I did not add extra time even tho I doubled everything. Hoping to have a delicious dinner in just a few more minutes. Fingers crossed!🤞🏼
Excellent ! let me know how it turns out
Super yum, super easy-made a big batch!! Used canned tomatoes and omitted the water-perfect!
Thankyou!!