Ayurvedic Kitchari Recipe (Instant Pot)

Ingredients for making Kitchari

Wash the rice and split mung beans thoroughly in running water 2 to 3 times. Drain all the water and soak it in fresh water for 5-10 minutes (step 1). Set the Instant Pot to saute mode and add the ghee. Once it heats, add mustard seeds and let them splutter. Next, add cumin seeds, fennel seeds, hing, and ginger root. Saute for a few seconds (steps 2 and 3). Drain all the water from the rice and dal. Add it to Instant Pot along with turmeric powder and salt (step 4).

Add 7 cups of water and give it a good mix. Secure the lid and pressure cook for 6 minutes. Do a natural pressure release (steps 5 and 6). Open the lid and add cilantro. Mix well and serve warm.

Instant Pot kitchari is ready to be served.

Serve the Kitchari hot, topped with ghee, lime juice or lemon juice.