Learn how to make Kitchari in your Instant Pot – a traditional Ayurvedic recipe for easy-to-digest Coral Lentil Basmati Rice, high in fiber and warming spices! Perfect for the cold season. 

Ingredients

  • 1 /2 cup (92.5 g) Riz Basmati blanc Ă  grains long
  • 1 /2 cup (96 g) Lentilles Ă  cuisson rapide comme les lentilles rouges fendues (masoor dal) or (petites lentilles jaunes)Mung Dal or les deux
  • 1 TL huile
  • 1 /3 cĂ c Graines de Cumin or 1/2 cc de moutarde graines
  • 1 /2 oignon finement hachĂ©
  • 2 girofle d’ail finement hachĂ©
  • 1 Pouce (7 g) gingembre Finement HachĂ©
  • 1 Piment vert, hachĂ© serrano ou Ɠil d’oiseau, or use a demi-jalapeño
  • 1 Feuille de Laurier or 6 Feuilles de Curry , faculty
  • 1 TL Coriandre poudre
  • 1 /2 cĂ c Cumin Moulu
  • 1 /2 cĂ c garam masala , facultatif
  • 1 /2 cĂ c curcuma
  • 1 /4 cĂ c < /span> cayenne pepper< /span> facultatif
  • 1 tomato hachĂ©e
  • 1 Ă  2 cups Legumes hachĂ©s
  • 1 /2 cĂ c sel
  • 2 < span class="wprm-recipe-ingredient-unit">cups ( 473.18 ml) < span class="wprm- recipe-ingredient-name">eau 2,5 pour sauce

    • Preparation

  • Wash the lentils and rice, then soak in hot water for 15 minutes. < /span>
  • Heat the Instant Pot while you sautĂ©. Add the oil and let it heat up. Add cumin or mustard seeds and cook for half a minute.
  • Add onion, chili, garlic, ginger and a pinch of salt (and bay or curry leaves) and cook for 2 minutes.
  • Add ginger and spices and mix.
  • Add the tomato and cook for 3 minutes. Chop up the larger pieces. Add 2 tablespoons of water to reduce by half.
  • Empty and add lentils and rice. Add the water, salt and greens and stir well to remove any stuck pieces. 
  • Close the lid and pressure cook one of the following times. Low pressure for 3 minutes for the version shown. High pressure for 3-6 minutes for porridge and when using mung dal. When the cooking is complete, quickly release the pressure after 5 minutes.
  • Stir in a few tablespoons of chopped cilantro and lemon juice to flavor and swell. Taste and adjust salt and flavor. 

    Keep refrigerated for up to 3 days. For brown rice Kitchari try here.

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