Empty My Fridge
Instant Pot Kitchari
Ingredients
- Rice½ cups
- Red lentil½ cups
- Oil1 tsp
- Mustard seed⅓ tsp
- Onion½
- Garlic2 cloves
- Ginger1 inch
- Chili pepper · chopped1
- Bay leaf1
- Coriander seed · powder1 tsp
- Cumin · ground½ tsp
- Garam masala½ tsp
- Turmeric½ tsp
- Cayenne pepper¼ tsp
- Tomato · chopped1
- Salt½ tsp
Instructions
- Wash the lentils and rice, then soak them in hot water for 15 minutes.
- Set the Instant Pot to saute. Add the oil and heat it, then add the cumin or mustard seeds and cook for 30 seconds.
- Add the onion, chili, garlic, ginger, a pinch of salt and the bay or curry leaves if using. Cook for 2 minutes.
- Stir in the spices. Add the tomato and cook for 3 minutes, mashing the larger pieces. Halfway through, add 2 tbsp water to deglaze.
- Drain the lentils and rice and add them to the pot with the water, salt and vegetables. Mix well, scraping up any stuck bits.
- Close the lid and pressure cook: low pressure for 3 minutes for the pictured version, or high pressure for 3 to 6 minutes for a porridge or if using mung dal.
- When the cooking cycle ends, quick release the pressure after 5 minutes.
- Fold in a few tbsp of chopped cilantro and lemon juice to taste, fluff, then adjust salt and seasoning. Store refrigerated for up to 3 days.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionTomatoGingerRiceLentilRed lentil
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.