A comforting Indian one-pot meal made with rice, moong dal, and aromatic spices. This nourishing kitchari can be made in an Instant Pot or on the stovetop and is perfect for a wholesome, easy dinner.
indian
Nutrition
A balanced meal with moderate calories, rich in fiber and plant-based protein, low in fat and cholesterol.
| Calories | 200 kcal |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Cholesterol | 0 mg |
| Sodium | 375 mg |
| Total Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugars | 1 g |
| Protein | 6 g |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnervegetarianmeal prepmain courseone potfamily friendlypressure cookerstovetoprice dishes
Easy Kitchari (Instant Pot Friendly!)
Minimalist Baker (Minimalist Baker)
4
servings
0
per serve
0
minutes
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
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Ingredients
or sub coconut milk for oil-free
or sub half as much ground cumin
or sub half as much mustard powder
finely chopped
halved lengthwise, thinly sliced
or sub red lentils, but kitchari is typically made with mung beans
plus more to taste
plus more to taste
optional // for creaminess, richness // sub more water if omitting
optional // for depth of flavor
FOR SERVING Optional
or other steamed or roasted vegetables
or gluten-free
Equipment
Instant Pot
Rimmed Skillet
Instructions
1
INSTANT POT
2
In a 6-quart (or larger) Instant Pot, turn the SAUTÉ function to LOW (on the Duo Nova model, do this by pressing the sauté button a couple of times or until the screen reads “low”). Once hot, add coconut or avocado oil (or coconut milk if oil-free), press “CANCEL”, and then add cumin seeds and mustard seeds and stir until toasted and fragrant (the residual heat after pressing “CANCEL” will toast them without burning).
1 Tbsp Coconut Or Avocado Oil or sub coconut milk for oil-free2 tsp Whole Cumin Seeds or sub half as much ground cumin1 tsp Whole Mustard Seeds or sub half as much mustard powder
3
Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine.
2.5 Tbsp Fresh Ginger finely chopped1 medium Carrot halved lengthwise, thinly sliced0.5 cup Basmati White Rice 0.75 cup Split Yellow Moong Dal or sub red lentils, but kitchari is typically made with mung beans0.5 tsp Ground Cardamom 0.5 tsp Garam Masala 1 tsp Ground Cumin 1 tsp Ground Turmeric plus more to taste0.75 tsp Sea Salt plus more to taste3.5 cups Water 0.5 cup Light Coconut Milk optional // for creaminess, richness // sub more water if omitting
4
Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 4 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally for 10 minutes, then manually release any remaining pressure. If in a hurry, you can carefully quick release.
5
Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for overall flavor, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
1 - 2 Tbsp Coconut Aminos optional // for depth of flavor0.75 tsp Sea Salt plus more to taste1 tsp Ground Cumin 0.5 tsp Garam Masala
6
We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
Cilantro Lemon Or Lime Juice Steamed Kale or other steamed or roasted vegetablesRoasted Sweet Potatoes Naan or gluten-freeGreen Curry Paste
7
Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).
8
STOVETOP
9
SOAK MOONG DAL: Add moong dal to a large mixing bowl and cover with water by at least 2 inches. It will expand as it soaks. Soak for 12-24 hours, then drain and set aside.
0.75 cup Split Yellow Moong Dal or sub red lentils, but kitchari is typically made with mung beans
10
Heat a large rimmed skillet over medium heat. Once hot, add coconut or avocado oil (or coconut milk if oil-free) and whole cumin seeds and mustard seeds. Toast for ~30 seconds or until fragrant, being careful not to burn.
1 Tbsp Coconut Or Avocado Oil or sub coconut milk for oil-free2 tsp Whole Cumin Seeds or sub half as much ground cumin1 tsp Whole Mustard Seeds or sub half as much mustard powder
11
Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes or until moong dal is tender.
2.5 Tbsp Fresh Ginger finely chopped1 medium Carrot halved lengthwise, thinly sliced0.5 cup Basmati White Rice 0.75 cup Split Yellow Moong Dal or sub red lentils, but kitchari is typically made with mung beans0.5 tsp Ground Cardamom 0.5 tsp Garam Masala 1 tsp Ground Cumin 1 tsp Ground Turmeric plus more to taste0.75 tsp Sea Salt plus more to taste3.5 cups Water 0.5 cup Light Coconut Milk optional // for creaminess, richness // sub more water if omitting
12
Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for saltiness, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
1 - 2 Tbsp Coconut Aminos optional // for depth of flavor0.75 tsp Sea Salt plus more to taste1 tsp Ground Cumin 0.5 tsp Garam Masala
13
We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
Cilantro Lemon Or Lime Juice Steamed Kale or other steamed or roasted vegetablesRoasted Sweet Potatoes Naan or gluten-freeGreen Curry Paste
14
Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).
Easy Kitchari (Instant Pot Friendly!)
Minimalist Baker (Minimalist Baker)
4
servings
0
per serve
0
minutes
A comforting Indian one-pot meal made with rice, moong dal, and aromatic spices. This nourishing kitchari can be made in an Instant Pot or on the stovetop and is perfect for a wholesome, easy dinner.
indian
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
or sub coconut milk for oil-free
or sub half as much ground cumin
or sub half as much mustard powder
finely chopped
halved lengthwise, thinly sliced
or sub red lentils, but kitchari is typically made with mung beans
plus more to taste
plus more to taste
optional // for creaminess, richness // sub more water if omitting
optional // for depth of flavor
FOR SERVING Optional
or other steamed or roasted vegetables
or gluten-free
Equipment
Instant Pot
Rimmed Skillet
Instructions
1
INSTANT POT
2
In a 6-quart (or larger) Instant Pot, turn the SAUTÉ function to LOW (on the Duo Nova model, do this by pressing the sauté button a couple of times or until the screen reads “low”). Once hot, add coconut or avocado oil (or coconut milk if oil-free), press “CANCEL”, and then add cumin seeds and mustard seeds and stir until toasted and fragrant (the residual heat after pressing “CANCEL” will toast them without burning).
1 Tbsp Coconut Or Avocado Oil or sub coconut milk for oil-free2 tsp Whole Cumin Seeds or sub half as much ground cumin1 tsp Whole Mustard Seeds or sub half as much mustard powder
3
Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine.
2.5 Tbsp Fresh Ginger finely chopped1 medium Carrot halved lengthwise, thinly sliced0.5 cup Basmati White Rice 0.75 cup Split Yellow Moong Dal or sub red lentils, but kitchari is typically made with mung beans0.5 tsp Ground Cardamom 0.5 tsp Garam Masala 1 tsp Ground Cumin 1 tsp Ground Turmeric plus more to taste0.75 tsp Sea Salt plus more to taste3.5 cups Water 0.5 cup Light Coconut Milk optional // for creaminess, richness // sub more water if omitting
4
Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 4 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally for 10 minutes, then manually release any remaining pressure. If in a hurry, you can carefully quick release.
5
Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for overall flavor, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
1 - 2 Tbsp Coconut Aminos optional // for depth of flavor0.75 tsp Sea Salt plus more to taste1 tsp Ground Cumin 0.5 tsp Garam Masala
6
We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
Cilantro Lemon Or Lime Juice Steamed Kale or other steamed or roasted vegetablesRoasted Sweet Potatoes Naan or gluten-freeGreen Curry Paste
7
Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).
8
STOVETOP
9
SOAK MOONG DAL: Add moong dal to a large mixing bowl and cover with water by at least 2 inches. It will expand as it soaks. Soak for 12-24 hours, then drain and set aside.
0.75 cup Split Yellow Moong Dal or sub red lentils, but kitchari is typically made with mung beans
10
Heat a large rimmed skillet over medium heat. Once hot, add coconut or avocado oil (or coconut milk if oil-free) and whole cumin seeds and mustard seeds. Toast for ~30 seconds or until fragrant, being careful not to burn.
1 Tbsp Coconut Or Avocado Oil or sub coconut milk for oil-free2 tsp Whole Cumin Seeds or sub half as much ground cumin1 tsp Whole Mustard Seeds or sub half as much mustard powder
11
Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes or until moong dal is tender.
2.5 Tbsp Fresh Ginger finely chopped1 medium Carrot halved lengthwise, thinly sliced0.5 cup Basmati White Rice 0.75 cup Split Yellow Moong Dal or sub red lentils, but kitchari is typically made with mung beans0.5 tsp Ground Cardamom 0.5 tsp Garam Masala 1 tsp Ground Cumin 1 tsp Ground Turmeric plus more to taste0.75 tsp Sea Salt plus more to taste3.5 cups Water 0.5 cup Light Coconut Milk optional // for creaminess, richness // sub more water if omitting
12
Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for saltiness, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
1 - 2 Tbsp Coconut Aminos optional // for depth of flavor0.75 tsp Sea Salt plus more to taste1 tsp Ground Cumin 0.5 tsp Garam Masala
13
We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
Cilantro Lemon Or Lime Juice Steamed Kale or other steamed or roasted vegetablesRoasted Sweet Potatoes Naan or gluten-freeGreen Curry Paste
14
Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).
dinnervegetarianmeal prepmain courseone potfamily friendlypressure cookerstovetoprice dishes
Nutrition
A balanced meal with moderate calories, rich in fiber and plant-based protein, low in fat and cholesterol.
| Calories | 200 kcal |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Cholesterol | 0 mg |
| Sodium | 375 mg |
| Total Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugars | 1 g |
| Protein | 6 g |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
