Kitchari is a little bit magical to me. I learned about it in my Ayurveda studies and my interpretation is that it’s like chicken soup in spirit, but hits me like my favorite comfort foods. It’s easy to make, easy to digest, and there are a seemingly endless list of variations. This easy version is my favorite – because who doesn’t love easy?
Ingredients
1 cup red or yellow lentils (yellow lentils are also called mung dal), Beans can soak for 30 minutes first, I just throw them in the pot with the liquid while I prep the veggies and that seems to work.
1 cup basmati (or other long grain) rice
2 cups root veggies (I use parsnips, sweet potatoes are also good)
4 cups broth of choice
1 tsp salt
1 tsp turmeric
1 tsp ground cumin
Directions
Add everything above to the pot and stir it all up, close and seal your pot following manufacturer directions for pressure cooking.
Set your instant pot to “pressure cook” on high for 15 minutes.
When it finishes, let it sit without releasing the pressure for 20 minutes. Release any remaining steam, stir it all up, and it’s ready to eat.
I usually top it with Ghee and chopped Cilantro (as pictured), but you do you!