Instant Pot Kitchari

11 Dec

A gentle, comforting meal for all constitutions

Kitchari is one of the most soothing dishes in the Ayurvedic kitchen. It is simple to digest, stabilising for the nervous system and ideal when you want a meal that brings your whole body back into balance. The combination of basmati rice and split mung creates a light, complete protein that supports strength and steady energy. It is often the food of choice during seasonal resets or anytime digestion needs a little kindness.

You can cook it on the stovetop or in an electric pressure cooker. A pressure cooker makes the process effortless and usually results in a softer, more porridge like texture. It also breaks down the legumes beautifully so they are even easier for your belly to handle. But a saucepan works just as well.

Kitchari

Ingredients

1 cup split yellow mung beans (about 100 to 110 g), soaked a few hours if possible
1 cup basmati rice (about 180 to 200 g)
2 tablespoons ghee or coconut oil
1/2 teaspoon ajwain seeds, lightly crushed
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
A pinch of cayenne, to taste
•1/3 teaspoon salt, or to taste
350 to 400 ml water, more if you like a softer, porridge like consistency
Fresh coriander for topping or a simple coriander pesto

Directions

If using an electric pressure cooker

Switch on the sauté function and warm the ghee or coconut oil.
Add the spices and salt. Let them bloom for about 30 seconds until fragrant.
Add the soaked mung beans and stir for 1 to 2 minutes so they absorb the spice infused oil.
Add the rice and sauté for another minute.
Pour in the water (or broth). Use more water if you prefer it soft and creamy.
Seal the lid and cook on high pressure for 15 to 20 minutes.
Release the pressure naturally or manually. Stir gently before serving.

If cooking on the stovetop

Warm the ghee in a medium saucepan over gentle heat.
Add the spices and cook for about a minute until aromatic.
Add the mung beans and rice and stir to coat them well.
Pour in the water or broth and bring to a steady boil.
Reduce the heat, cover partially and cook on low for 25 to 30 minutes, until soft and creamy. Add more water if needed.

While it cooks

• Lightly sauté seasonal vegetables or greens.

• Make a quick coriander pesto.

• Or simply chop herbs to finish the bowl.

To serve

Spoon the warm kitchari into a bowl, top with your veggies and fresh herbs, and enjoy slowly.

An Ayurvedic Reset

Aligning your nourishment with the season is a simple but powerful way to boost vitality, support digestion, and stay emotionally balanced. These foods can help you make a conscious, nutritious shift as the season changes.

Want a deeper reset? Join my 10 Day Ayurvedic Reset - designed specifically for autumn. It includes: