Instant Pot Kichari
A vegan version of traditional Ayurvedic kichari
Equipment
- Instant Pot
Ingredients
- ¾ cup split peeled mung dal
- ¾ cup basmati rice
- 2 cups vegetables (ex. root veggies, greens, squash, tomatoes)
- 2 tsp oil (ex. avocado, olive, coconut, sesame)
- 1 -2 tsp dry whole spices (ex. cumin seed, mustard seeds, fennel seeds, chilies)
- 1 tsp turmeric
- 1 tsp powdered spices (ex. coriander, garam masala)
- 2 tsp ginger, minced/grated
- 1 tsp salt or to taste
- 5 cups water
Instructions
- Plug in Instant Pot and press "Saute". Add oil and saute whole spices and ginger.
- Add rice and mix until all grains are covered in oil.
- Add dal, turmeric, powdered spices and water. Add hard vegetables like winter squash or root vegetables. Add tomatoes if using.
- Place Instant Pot Lid and seal. Press "Pressure Cook" and put in 5 minutes on High.
- Release after the 5 minutes of pressure cooking is done. You'll hear a beep!
- Add the soft veggies like zucchini and any greens like kale, swiss chard, bok choy, and place lid back on to cook for 1-3 minutes.
- Mix gently. Serve with garnishes: cilantro, lemon or lime, Indian pickle, vegan yogurt
Notes
You can also try making this with red lentils (masoor dal) as they are sometimes more readily available. Quinoa is a great substitute for basmati rice.
You can also make this in a regular pot for those of you without an Instant Pot. Boil 5 cups of water and add washed rice and dal. Also add turmeric, coriander powder, and ginger. Bring to a boil and then lower to a simmer. Place a lid and simmer for about 20 minutes. Check water level and doneness of dal. If the dal is still floating or still hard and intact, cook longer. Add another cup of water and the hard vegetables and salt. Stir once and simmer for another 10 minutes. Add the soft veggies or greens on top and cook until done. In a small pot, heat the oil and spices until they pop. Add these tempered spices to the kichari and serve with garnishes.
You can also make this in a regular pot for those of you without an Instant Pot. Boil 5 cups of water and add washed rice and dal. Also add turmeric, coriander powder, and ginger. Bring to a boil and then lower to a simmer. Place a lid and simmer for about 20 minutes. Check water level and doneness of dal. If the dal is still floating or still hard and intact, cook longer. Add another cup of water and the hard vegetables and salt. Stir once and simmer for another 10 minutes. Add the soft veggies or greens on top and cook until done. In a small pot, heat the oil and spices until they pop. Add these tempered spices to the kichari and serve with garnishes.