Can I make this kitchari without an Instant Pot?

Yes. Sauté spices and aromatics as directed, add dal, rice, and broth, then simmer covered for 20–25 minutes on the stovetop until rice and dal are tender.

What's the difference between split yellow moong dal and red lentils?

Moong dal is traditional for kitchari and cooks to a creamier texture; red lentils cook faster and break down more, yielding a softer consistency. Both work.

Can I use ground cumin and mustard instead of whole seeds?

Yes. Use half the amount of ground spices (1 tsp ground cumin, ½ tsp mustard powder) and add them later to avoid bitterness; they don't need toasting like whole seeds.

Is this recipe oil-free?

Not as written, but you can substitute coconut milk for the oil for an oil-free version.

How do I scale this recipe?

Keep the ratio of 1 part dal to 1 part rice, scale all other ingredients proportionally, and adjust liquid as needed—kitchari should be porridge-like, not soupy.

Easy Kitchari (Instant Pot Friendly)

Name: Easy Kitchari (Instant Pot Friendly)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Gluten-Free
Ingredients: 1 Tbsp coconut or avocado oil ((or sub coconut milk for oil-free)); 2 tsp whole cumin seeds ((or sub half as much ground cumin)); 1 tsp whole mustard seeds ((or sub half as much mustard powder)); 2 ½ Tbsp finely chopped fresh ginger; 1 medium carrot, halved lengthwise, thinly sliced; 1/2 cup basmati white rice; 3/4 cup split yellow moong dal ((or sub red lentils, but kitchari is typically made with mung beans)); 1/2 tsp ground cardamom; 1/2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground turmeric ((plus more to taste)); 3/4 tsp sea salt ((plus more to taste)); 3 ½ cups water; 1/2 cup light coconut milk ((optional // for creaminess, richness // sub more water if omitting)); 1-2 Tbsp coconut aminos ((optional // for depth of flavor)); Cilantro; Lemon or lime juice; Steamed kale ((or other steamed or roasted vegetables)); Roasted sweet potatoes; Naan ((or gluten-free)); Green curry paste

CookOSBeta

Easy Kitchari (Instant Pot Friendly) | CookOS

Ingredients

1 Tbsp coconut or avocado oil ((or sub coconut milk for oil-free))
2 tsp whole cumin seeds ((or sub half as much ground cumin))
1 tsp whole mustard seeds ((or sub half as much mustard powder))
2 ½ Tbsp finely chopped fresh ginger
1 medium carrot, halved lengthwise, thinly sliced
1/2 cup basmati white rice
3/4 cup split yellow moong dal ((or sub red lentils, but kitchari is typically made with mung beans))
1/2 tsp ground cardamom
1/2 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric ((plus more to taste))
3/4 tsp sea salt ((plus more to taste))
3 ½ cups water
1/2 cup light coconut milk ((optional // for creaminess, richness // sub more water if omitting))optional
1-2 Tbsp coconut aminos ((optional // for depth of flavor))optional
Cilantro
Lemon or lime juice
Steamed kale ((or other steamed or roasted vegetables))
Roasted sweet potatoes
Naan ((or gluten-free))
Green curry paste

21 Ingredients

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Instructions

1
In a 6-quart (or larger) Instant Pot, turn the SAUTÉ function to LOW (on the Duo Nova model, do this by pressing the sauté button a couple of times or until the screen reads “low”). Once hot, add coconut or avocado oil (or coconut milk if oil-free), press “CANCEL”, and then add cumin seeds and mustard seeds and stir until toasted and fragrant (the residual heat after pressing “CANCEL” will toast them without burning).
2
Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine.
3
Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 4 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally for 10 minutes, then manually release any remaining pressure. If in a hurry, you can carefully quick release.
4
Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for overall flavor, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
5
We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
6
Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).
7
SOAK MOONG DAL: Add moong dal to a large mixing bowl and cover with water by at least 2 inches. It will expand as it soaks. Soak for 12-24 hours, then drain and set aside.
8
Heat a large rimmed skillet over medium heat. Once hot, add coconut or avocado oil (or coconut milk if oil-free) and whole cumin seeds and mustard seeds. Toast for ~30 seconds or until fragrant, being careful not to burn.
9
Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes or until moong dal is tender.
10
Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for saltiness, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.
11
We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.
12
Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).