Instant Pot Kitchari

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

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)

Directions

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.

Nutrition

• Calories: 207 kcal
• Total Fat: 2 g
• Sodium: 448 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 9 g
• Total Sugars: 4 g
• Protein: 9 g