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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 heartygreen 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.
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5 from 56 votes
Instant Pot Kitchari
Learn how to make Kitchari in your Instant Pot - a traditional ayurvedic recipe for basmati rice with red lentils that is easy to digest, packed with fiber and warming spices! Perfect for the cold season.Stove top option. Vegan kitchari
Prep Time5 minutes mins
Cook Time10 minutes mins
release pressure + pressure build up10 minutes mins
Total Time25 minutes mins
Course: Main, Side
Cuisine: Indian
Keyword: indian kitchari, Instant pot kitchari, khichdi recipe, vegan kitchari
Servings: 4
Calories: 207kcal
Ingredients
- 1/2 cup (92.5 g) long grain white basmati rice
- 1/2 cup (96 g) 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 (7 g) 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 (473.18 ml) 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 Facts
Instant Pot Kitchari
Amount Per Serving
Calories 207Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 448mg19%
Potassium 455mg13%
Carbohydrates 39g13%
Fiber 9g38%
Sugar 4g4%
Protein 9g18%
Vitamin A 167IU3%
Vitamin C 12mg15%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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!
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Reader Interactions
Comments
Kim V
This recipe was delicious. I made it with brown jasmine rice and red lentils. Pressure-cooked it for 10 minutes with natural release. Came out great.I hope you consider moving the “save this recipe” part, as it shows up at the top of the print page, making some 2-page recipes become 3 pages with the recipe’s title further down the page.
Reply
Richa
Oh no. It shouldn’t show under print. Let me get it fixed. Thank you for letting me know!
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Jill
This recipe is so delicious and comforting. My whole family absolutely loved it and it was so easy. Great weeknight meal.Reply
Vegan Richa Support
I love it when the whole family loves it!
Reply
Joelle Jones
This was such an easy recipe and delicious.Reply
Natalie
Love this and so easy! I’ve had is several times and cannot get enough! Thank you!Reply
Vegan Richa Support
yay! glad you enjoyed
Reply
Tori
Love this recipe! Do you think it would freeze well since it has rice cooked in with it?Reply
Richa
Yes!
Reply
Arnisa
This recipe is getting me through college. I can’t thank you enough. Takes me 30 minutes to put together for dinner, it is so wholesome and nourishing and reminds me of mom’s cooking. The balance of spices and flavors is perfect.Reply
Vegan Richa Support
thank you so much! this is so kind
Reply
Arnisa
This recipe is getting me through college. I can’t thank you enough. Takes me 30 minutes to put together for dinner, it is so wholesome and nourishing and reminds me of mom’s cooking. The balance of spices and flavors is perfect.
Reply
Jen
Another great recipe – thank you SO much! I also found it to be a bit bland but a little bit of lemon juice and a small amount of vegan butter added at the end made it very flavourful. I added canned faba beans after it had cooked to increase the protein. It’s been my delicious breakfast all week!Reply
Richa
Awesome! Prob needed some extra salt
To your taste which you got from
The butterReply
Amy Hough
This is going to be a staple in our home! I used split moong dal, leftover zucchini and mushrooms, and cooked on high pressure for the more “porridge” consistency. Easy and tasty! Excited to have a customizable recipe and easy way to use up extra veggies.Reply
Vegan Richa Support
yay!
Reply
Mags
I made this for lunch and it’s amazing! Super simple (though it took me a lot longer than 5 minutes to prep because of all the chopping!) and quick. I used cauliflower, spinach, and carrots for my vegetables and subbed 2 cups of vegan chick’n broth for the water. Delicious!Thanks so much for the recipe, Richa!
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Richa
Yay
Reply
Reena
Omg! This is the bomb! It’s so awesome. I was hesitant to try it, but it is simple & tastes great! Thank you so so much for this healthy & tasty recipe.Reply
Vegan Richa Support
Hooray! Very happy you enjoy the recipe. 🙂
Reply
JoAnne
If I have regular whole Mung Beans (they were sent to me by mistake), can I use them in this recipe and just cook longer? I’m trying to find ways to use them without sprouting them.
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Vegan Richa Support
Soaking the mung beans as you would lentils for 15 minutes in hot water will do the trick. They shouldn’t need any extra pre-soaking or cooking.
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Francisco Pereira
Hello! I just bought the Vegan Instant Pot Cookbook and gave it a try to this recipe. Since I normally cook a whole 1lb bag of mung dal, I had to use the website since the servings can be increased. The only issue I had is that the cooking times didn’t change. I believe my dish didn’t turn out as good since I used the cooking times for the normal 4 serving recipe. Is there a way to figure out the cooking times when the servings change? My dish ended up being a soup lol.
Reply
Richa
Cooking time stays the same. The increased volume means it will take more time to come to pressure. The liquid content to be used is slightly less than double. Everytime you double or triple or increase, use a bit less liquid. That may be the reason it was soupy
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JR
I’m sorry to say it but this recipe was an absolute disaster. We followed each step carefully and we ended up with a soggy, under-seasoned disg with undercooked, crunchy split peas. We even opted for the longer-timed recipe as it didn’t sound like these could cook this quickly. Dissapointed here.
Reply
Richa
I am sorry it didn’t work out for you. I can tell you why
– the recipe is written for quick cooking lentils. Split peas need atleast 3 times the cooking time
– it will get soggy at longer time. Which is the expected result. The recipe says that if you want rice like consistency, then use 3 mins , if you want a porridge, use the higher cook times. Kitchari is often a porridge
– kitchari is supposed to be under seasoned. It’s a break for the digestion. You can double or triple the spices to preference. Also if your spices are old, flavor payoff can be anywhere from 1/4 to 1/8 of the expected flavorReply
Julia
I am such a big fan of your recipes and love your books. The Instant Pot one is the 3rd one I own and today I made this recipe and it was so amazing, I Just had to leave a review! Wow! It’s super easy to make, the spice blend and texture are comfort food deluxe and it’s a great opportunity to use up those leftover veggies. This will become a weekly staple now!Reply
Vegan Richa Support
wow! thank you so much
Reply
Anu
This looks simple and delicious. I have a bag of diced frozen veg in the fridge that needs using up. Is it possible to use that in place of fresh vegetables in this recipe? If so, are any adjustments required to cooking time?
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Vegan Richa Support
sure, since frozen veg is already cooked, go with 1.5 min on low. enjoy!
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Christine Lemieux
Great recipe. I do it on top of the stove, very easy and delicious!Reply
Vegan Richa Support
perfect
Reply
Vivian
This Looks Great!!!
I don’t have an Instant Pot.
What size should I get?
What size should I use for your recipes?Thank you so much,
VivReply
Richa
I use the 6qt duo
Reply
Bryan
I made this for dinner tonight with the Gobi Manchurian and both turned out great! Thank you!Reply
Sofia Kheraj
Amazing!Reply
Vegan Richa Support
Yay 😁
Reply
Priyanka
Hi Richa, what would you serve with this recipe for a full meal?
Reply
Richa
Roasted veggies or any veggie subzi on the side. Add some roasted nuts for additional protein
Reply
Alyssa
Hey,
I’ve had my instapot for almost one year, when I first used it I had no problem cooking curry. Every time I have cooked curry in it since when I put on the pressure cook on, before it has even fully heated up the burn notification comes on and my curry is burnt to the bottom of the pot. Any suggestions on how to stop this? I want to be able to make more curries and this one is on my list 🙂
Thanks 🙂
Reply
Richa
Maybe the heating element has something stuck to it. Clean that. Or buy a new inner pot. Maybe the inner pot is uneven. New steel or ceramic pots are easily available
Reply
Janian Thurman
I love all your recipes, but this one has become a weekly staple! I love the versatility. I make sure to add immunity-boosting veggies as a compliment to the immunity-boosting spice blend. I saw another comment where the person said this was bland. In no way is it bland. I use whatever pepper I have in my home so sometimes the heat level varies. We eat it with siracha too! It’s simply fabulous. Thank you!Reply
Richa
❤️❤️
Reply
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