If you’ve ever wanted a meal that’s as healing as it is comforting, kitchari is it. This traditional Ayurvedic dish of mung beans, lentils, and rice is designed to nourish your body, calm digestion, and restore balance.
Often used during Ayurvedic cleanses or “mono-fasts,” kitchari is simple, soothing, and packed with medicinal healing spices like turmeric, cumin, and ginger. The best part? With an Instant Pot, you can have it ready with minimal effort — no hovering over the stove required.
Whether you’re looking for a gentle detox, a reset for your digestion, or just a bowl of cozy comfort food, this easy Instant Pot kitchari recipe will become a go-to.
(Serves 4–6)
1 cup split mung beans (moong dal)
½ cup masoor dal (red/orange lentils) (optional)
1 cup basmati rice (white or Brown, long-grain)
5–6 cups water (more for soupy texture, less for thicker)
1–2 tbsp fresh ginger, grated (skin on is fine)
1 tsp turmeric powder
1-1 ½ tsp ground cumin (black cumin if available)
1- 1 ½ tsp coriander powder
½-1 tsp black pepper (essential with turmeric)
2-4 green or black cardamom pods, lightly crushed (optional)
¼ tsp asafoetida (hing) — optional, aids digestion
½-1 tsp garam masala (add half while cooking, half at the end)
½–1 tsp chili powder or fresh chili (optional; avoid if prone to excess heat/pitta)
1–2 tsp Celtic sea salt or Himalayan salt, to taste
1–2 tbsp ghee or coconut oil (stir in at the end for flavor + absorption)
A squeeze of Lemon, chopped tomato, and coconut milk are delicious add-ons (and make it pretty!). Feel free to add vegetables like sweet potato or green beans to make it heartier.
1. Rinse & Soak
Rinse rice and lentils until the water runs clear. Soak for at least 30 minutes (or overnight for maximum digestibility). Then, drain.
2. Load the Instant Pot
Add soaked rice and lentils to the pot. Pour in 5–6 cups of water (more for soup-like kitchari). Stir in ginger, turmeric, coriander, cumin seeds, black pepper, cardamom, hing, and salt.
Add half the garam masala now; save the rest for later.
3. Cook
Secure the lid and set the Instant Pot to Bean/Chili mode (30 minutes).
4. Finish
Once done, stir in ghee or coconut oil and remaining garam masala. Adjust seasoning to taste.
5. Serve
Spoon into bowls, drizzle with extra ghee if desired, and finish with fresh lemon juice.
