There’s a lot to love about kitchari, the cozy Ayurvedic porridge made with rice and lentils. It’s comforting, nourishing, infused with warming spices, and incredibly customizable. Our inspired take is Instant Pot friendly, making it a 1-pot and 30-minute dish! Let us show you how it’s done.
What is Kitchari?
Kitchari (also known as khichuri, khichri, or khichdi) is a dish with ancient roots in India. As early as 300 BC, an Indian philosopher and statesman named Chanukya wrote about a balanced meal made from rice, lentils, salt, and ghee or oil (source).
Kitchari means “mixture” and the dish is known for containing two main ingredients: rice and lentils (often moong dal). And it commonly includes spices such as turmeric, ginger, and more. In Ayurvedic medicine, kitchari is known for aiding detoxification and balancing the three doshas.
Recipes differ in regard to the spices used and can be modified to balance your doshas. If you want to learn more about kitchari, Ayurveda, and doshas, take a deeper dive here.
How to Make Kitchari
This recipe starts with toasting cumin seeds and mustard seeds in coconut or avocado oil to infuse the oil with flavor and give the seeds more nuttiness.
Next we add ginger, cardamom, and garam masala for warmth, turmeric for vibrancy, and carrots for a sweet spring addition. For the liquids, we use both water (which is more traditional) and light coconut milk (to add a creamy element).
White basmati rice and moong dal soak up the flavors and cook in the Instant Pot in just 4 minutes (no soaking required!). The Instant Pot is a weeknight cook’s best friend.
But if you don’t have an Instant Pot, that’s okay, too! You can soak the moong dal overnight and use our stovetop instructions.
After the Instant Pot does its magic, it’s ready for taste testing. Though not a traditional addition to kitchari, we enjoy adding coconut aminos here for depth of flavor.
We hope you LOVE this kitchari! It’s:
Comforting
Flavorful
Gingery
Creamy
Quick & easy
& SO delicious!
It’s especially perfect for meal prep because it reheats well. And it feels incredibly nourishing any time you’re feeling under the weather. We love garnishing with fresh cilantro, coconut milk, and lemon or lime to take it up a notch. Pair with your favorite seasonal vegetables (we suggest kale and sweet potatoes!) for an easy and balanced meal. And for a serious flavor explosion, try pairing with our DIY green curry paste.
More Ayurvedic-Inspired Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Kitchari (Instant Pot Friendly!)
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)
FOR SERVING optional
- Cilantro
- Lemon or lime juice
- Steamed kale (or other steamed or roasted vegetables)
- Roasted sweet potatoes
- Naan (or gluten-free)
- Green curry paste
Instructions
INSTANT POT
- 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).
- 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.
- 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.
- 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.
- 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.
- 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).
STOVETOP
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from our 1-Pot Cauliflower Rice Kitchari and Piping Pot Curry’s Moon Dal Fry/Split Yellow Lentils Soup.
Aissa Lopez says
Hi! Currently still cooking this! Tasting and smelling amazzzzzing, but I used brown basmati rice and I’m cooking it in my stove. An hour in and the rice still isn’t done. So making a comment in case someone else is tempted to use brown rice, I would definitely par-boil your rice before adding it.
Serving it with broccoli and cavolo nero with fried garlic and spring onions… whenever it finishes cooking! Eep !
O I added a few cloves of garlic and up the cumin a smidge because I love cumin!
Jasmine says
I was craving Kitchri so bad. I’m so glad I stumbled upon ur website. I made it exactly as you said it. Except for carrots. (Cos I made a 3days-6servings for breakfast)
It came out DELICIOUS! I can’t wait to try your other recipes. *I’ve never tried this kind of kitchri with coconut milk.
The only thing I use coconut milk for is vegetable curry.
So yeah THANK YOU SO MUCH. From a person born in tasteful India, who lives in the bland land of America now.
*it’s not so bad. I can’t eat spicy anymore. It’s been only two years since I came here. But my taste buds have died. I still crave Indian food though.
We’re so glad you enjoyed the recipe, Jasmine! Welcome to our site and thank you for the lovely review! xo
Lori says
I made this exactly as stated, with the exception of adding extra carrots. This is OUTSTANDING! We could eat this for breakfast or dinner every single day. THANK YOU for posting this delicious recipe!
Whoop! We’re so glad you love it, Lori. Thank you for the amazing review! xo
Dawn L says
This turned out very nice and the perfect blend of spices. I wish I had some mango chutney for it, as I think it would taste really good. Mine was not soupy, it was almost like a casserole.
Ooo yes, mango chutney would be such a delicious addition! Thank you for sharing, Dawn! Feel free to add more coconut milk/water to make it more soupy.
Lauren says
Wanted to share my tweak since I decided to use the instant pot but still soaked my lentils and rice. I think it soaked for 4ish hours? Soaked up quite a bit so I didn’t want to use as much liquid and turn it into a stew/soup. Used coconut butter instead of oil as well. But I used a 13oz can of coconut milk, no water. Everything else the same. Came out perfect and SO freaking delicious. For reheating I think I’ll have to add some liquid, but fresh out the pot I can’t stop eating it lol
Amazing! Thanks so much for sharing, Lauren! xo
Annie says
This looks great. How much should I reduce the cooking time by if I use pre-soaked moong dahl and rice in the instant pot version? Concerned about phytic acid.
Hi Annie, maybe cook for 2-3 minutes?
Rose says
Super easy and delicious! Honestly felt like my tummy was getting a big hug 🥰
Followed the instant pot recipe with a few modifications:
– didn’t have cumin seeds or mustard seeds so just used ground cumin for the first step
– upped the carrots (used 4)
– used red lentils as I had those on hand
– used full fat coconut milk, and increased the ratio to 1 cup coconut milk + 3 cups water
– let the steam naturally release for 18 min instead of 10 min
Thank you for another great recipe!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Rose! We’re so glad you enjoyed it!
Tuxedocat says
Hi! Just wanted to confirm the ratios/amounts of liquid to rice/beans for the stovetop version. I made it as instructed with 1/2 cup rice, 3/4 cup yellow split peas soaked overnight and 4 cups liquid total (water and coconut milk). It’s a soup! I tried to reduce the liquid up to 40 min but now the rice is mush. Not sure what went wrong.
Hi, Sorry to hear it’s not the right consistency. Are you using split yellow moong dal? That’s not the same thing as yellow split peas, which may be the issue!
Nicole F. says
This is SUCH a great and easy recipe! I need to double , temple, or quadruple it lol! So my question is, if I do that in the instant pot, in assuming I’d need to increase the cook time? And if so, what’s the formula for how much to increase the time based on how much you are increasing the recipe?
Hi Nicole, you can actually keep the cook time the same (yay, Instant Pot!). You’ll just use more of all the ingredients, making sure the total amount you use doesn’t go past the 1/2 line (that’s the line you don’t want to pass when using foods that expand). Hope that helps!
Elyssa says
Made this today, I was so excited for such a quick easy recipe that was clearly going to very insanely flavorful but it didn’t turn out at all. I followed the recipe to a T as I have mad soooo many of your recipes and they are always so reliable but the lentils, used split yellow, were still hard and there was a ton of leftover liquid. I am currently attempting to cook it longer to rescue it but I am not sure if the rice is going to be complete mush now due to the added cook time.
Hi Elyssa, we’re so sorry that was your experience! Are you certain you’re using split moong dal and not yellow split peas or another legume? Or is it possible the lid didn’t seal properly? This recipe is a reader favorite and we’ve made it many times, so we’re thinking something went wrong!
Angela says
Do I need to cover the pan when cooking Kitchari on the stove top?
Hi Angela, to avoid the kitchari splashing you could place the lid on it slightly askew to allow stem to escape. Hope this helps!
Alison says
This is amazing! Roasted sweet potatoes and beets for toppings, toasted almonds, cilantro – total YUM!
Ooo sounds delish! Thanks for the great review, Alison!
Anna says
I have green mung beans I’d like to use and they don’t look split, so I’m wondering if the cooking time might be different? I’ve tried many of your excellent recipes and looking forward to trying this one!
Thanks!
Hi Anna, With green mung beans, you’ll need to cook a little longer which may leave the rice too mushy. Let us know if you try it!
Cami says
Hello! Can you make this with ground spices instead of whole? My partner doesn’t like it when he randomly finds a whole spice in something I make :p
Cami says
Wait nevermind I literally just read this part, sorry!!
Hope you love it, Cami! xo
Aileen says
Thank you for another reliable and delicious recipe!… I must admit that I did add some onion and garlic because my initial introduction to kitchari, (years ago) included both.
The garnishing of this dish always takes it to the next level! Thanks again!
Thanks for the lovely review and for sharing your modifications, Aileen! So glad you enjoyed!
Jenny says
This was absolutely delicious! The only modification was in ratios of mung dal/rice/water, and only because I’d already had my grains measured and soaking when I decided to try your recipe. I’ve been on an Ayurvedic cleanse for the past week, eating pretty much only kitchari. I have to say, though, your recipe blew the other out of the water. I’m not sure if the coconut milk was cleanse-worthy, but boy, did it ever enhance the flavor, as did the cardamom, garam masala and fresh ginger that weren’t included in the basic cleanse recipe. (I added the drizzle of coconut milk on top, too, along with lime, cilantro, a fresh ginger & currant chutney and an apple & cilantro chutney. DEEEEE-LISH!! Thank you for this! Namaste.
We’re so glad you enjoyed the recipe, Jenny! Thank you for the lovely review! xo
teresa says
Hi. Will you please share the link or where I can find the info to the Ayurvedic cleanse you are doing?
Margaret says
I have made stovetop kitcheree before but could not find a recipe for instantpot kitcheree. I know, weird right? Every recipe I tried just never came out right. It was so frustrating! I was hopeful to try this recipe and so glad I did. This recipe was easy to follow and the comments throughout were so helpful. The end result was exactly what I was looking for!
Woohoo! So glad to hear it. Thanks so much for the lovely review, Margaret!
MM says
I had never had Kitchari before, but found this recipe when looking at ways to use our new instant pot.
I’ve made it twice and both times it’s turned out perfectly. The flavour is so nice in the colder months, and it’s surprisingly filling.
I had a hard time finding moong dal but ended up finding it in a Korean grocery store. We had everything else on-hand so it was simple to make. Took me about 10 mins to assemble everything into the instant pot. About 20 mins later (heat-up time, 4 mins under pressure, then 10 mins to natural release) out came a really delicious dish I plan to make regularly.
My advice – follow the recipe, don’t modify on the first run and then do what you want once you have tasted the original version. You probably won’t have a need to modify after tasting it!
Thanks so much for the wonderful review, so glad you enjoyed!
Kiki says
I felt the dish to be very nourishing and delicious. So easy to put together 😍
Woohoo! We love to hear this. Thanks so much, Kiki!
Kate says
Could you swap the rice for quinoa instead?
Hi Kate, the quinoa will get a little mushy, but if that doesn’t bother you, it would be fine!
Jessica says
This was REALLY good and comforting!
We’re so glad you enjoyed it, Jessica! Thank you for sharing! xo
Evalyn says
Thanks 🙏 for your version! Sooooo good! I made it exactly as written except for subbing red lentils. Delish! Can it be doubled for leftovers the next day or does it not hold up?
We’re so glad you enjoyed it, Evalyn! It reheats well!
Claire says
I cant find moong dal, do you think yellow split peas could work as a substitute?
Hi Claire, we do think they could work, but split peas will take longer to cook, so the rice might get more mushy. We typically get moong dal online.
Claire says
Thanks so much. I did use yellow split peas and just increased the IP time to 25 mins.
It turned out super delicious! A huge hit with the family, although I made it for an Ayurvedic detox 😂
So glad to hear everyone enjoyed it! xo
AMA says
Love this recipe! Ended up using fresh turmeric and was very delicious. A new go-to for us! Love the minimalist baker.
Any ideas for how to double the recipe?
We’re so glad you enjoy it! We think it should work to double the amounts, but keep the cook time the same. It will just take longer for the Instant Pot to pressurize and release pressure. Hope that helps!
Odette says
My first time making something like this – delicious. I used my instant pot.
Yay! So glad you enjoyed it, Odette. Thank you for sharing! xo
Vera says
Delicious
We’re so glad you enjoyed it, Vera! xoxo
some oane says
I usually eat khichidi with karhi.
Sounds lovely! Thanks for sharing!
Nina says
I loooove this recipe!! I had been planning on making kitchari forever and never quite got to it. Then I stumbled upon your recipe at random and decided to make it because I had everything for it at home. It was so delicious! I am cooking as we speak and making it a second time – one of my favorite meals! The best part: It can be heated up super easily and still tastes great the next day. Highly recommended!
We’re so glad you enjoy it, Nina! Thank you so much for sharing! xoxo
Amy S says
Made this tonight using the stove top method and it was absolutely delicious! So flavourful and comforting and love that it was one pot! Added some spinach and served it with the roasted sweet potatoes – perfect!
Aw, yay! We’re so glad you enjoyed it, Amy. Thank you for sharing! xo
Becca says
Hiya! I’m planning on making this on the stovetop for my flat tonight and had trouble finding moong daal so I’ll be using red lentils – was just wondering if I need to soak them before cooking? Thanks!
Hi Becca, no need to soak the red lentils. Let us know how it goes!
Luci says
This is so delicious and easy to make!
I think this would be great for a friend of mine that I am currently cooking for, but I’m wondering if it can be frozen? I usually cook a batch of something and then divide into individual servings and freeze to better stock up on a variety of meals without having to cook so often. And could she re-heat in the microwave?
Thanks so much! :)
We’re so glad you enjoy it, Luci! Thank you for the lovely review! It can definitely be frozen and reheated in the microwave. xo
Allyson says
10/10!! This recipe is so easy and delicious that I’ve made it three times in the last week and have recommended it to my friends and family. My kids who are the pickiest eaters also love it.
Woohoo! We’re so glad to hear you and your family enjoy it, Allyson. Thanks so much for sharing! xo
Katja says
I never heard of Kitchari before but this looked so good, so I tried it today.
It’s really easy and delicious and flavourful.
We will surely make this again 😍
Yay! We’re so glad you gave it a try and enjoyed it, Katja. Thanks for sharing! xo
Tina says
Ultimate comfort food! Yumm!
Thank you for referencing the culture it originated from in your description.
Never had it with coconut aminos, interesting! Will give it a try next time.
:)
xoxo! Let us know if you try it!
Kristen says
hi! I don’t have an instant pot but I have a rice cooker. Can I still make it on there?
Hi Kristen, we don’t think it would work, but admittedly haven’t tried it. Let us know if you try it!
Anne-Marie Parent says
This recipe was a weeknight winner! It was so easy to make, and super flavourful. It is also very kid-friendly. I made it using an instant pot. It was easy just to place the ingredients in there go away for 10-15 minutes and come back. The texture of the rice and split yellow moong dal was pure comfort food! I will be making this one again for sure!
Yay! We’re so glad you enjoyed it, Anne-Marie. Thanks so much for sharing! xo
Renee Therriault says
I have whole mung beans in my cupboard.. do you think they would work?
Hi Renee, With green mung beans, you’ll need to cook a little longer which may leave the rice too mushy. Let us know if you try it!
Robin says
I have IP mini (3qt). Would you half the recipe? Or do you think it would work as is in the mini?
We think it would work as written, but not certain! It might be worth trying a half batch just in case. Let us know how it goes!
Kathy says
I made the full recipe in my 3 quart IP, and it turned out fine.
Great! Thanks for sharing, Kathy!
Robin says
Thanks for sharing Kathy!
Avia says
So yummy, comforting & delicious! I used brown basmati & pressure cooked for 20 mins, there was some liquid when done but is stirred through to create a lovely consistency almost like porridge. Will definitely be making this again!
We’re so glad you enjoyed it, Avia! Thanks for sharing!
Kari says
Is mung bean the same as split yellow moong dal?
Hi Kari, mung beans are green. Moong dal is yellow and made from whole mung beans that are hulled and split.
Antesa says
Any chance it would be possible to make this with quinoa instead of rice? I don’t have an instant pot so it would be on the stovetop. Any tips?
Hmm, perhaps try cooking it separately and adding toward the end?
Carla Lopez says
This recipe is delicious! Quick and easy. We added broccoli the second time we made it, soooo good!
Yum! Thanks for the kind review, Carla! xo
Neha says
So delicious, I used full fat coconut milk as thats what I had which came out great. I’d like to try this with green split moong dal as well. Any tips on the best way to mince ginger? I find it hard to chop small as its quite tough
We’re so glad you enjoyed it, Neha! For fresh ginger, we’d suggest peeling, using a sharp chef’s knife, and cutting it in half and placing the flat surfaces on the cutting board for a more steady chop. Hope that helps!
Luci says
Hi Neha, we use a zester for grating fresh ginger, much quicker and easier than chopping/dicing/mincing. We buy the larger pieces and peel them, then keep it in the freezer in a ziplock baggie until needed, then just zest as much as you need per recipe, so easy and less messy when it’s frozen! Hope this helps. :)
Jenny says
I second what the author says about peeling ginger with a small paring knife. But I’ll add that I recently discovered a great hack for mincing the ginger. If you have one, the little spring-loaded, cylindrical chopper tool (mine is Pampered Chef) chops the ginger up beautifully!
Kitkat says
Made this the other day and it was ok. It definitely is best on the same day (as mentioned in recipe), since the following day it was mega paste like thick. I diluted with some coconut milk and had with besan chilla so it was fine. I definitely see this being very easy on the stomach on days when you need something simple and gentle. With that being said, your blog provides something for everyone! Thank you!
Thanks for sharing! It’s common for kitchari to thicken up on day 2. I like to thin with a little more water, coconut milk, and add more salt or a little coconut aminos to maintain some flavor.
Minaal says
This is such a staple in our house. Thank you for sharing! Have you heard of vaghareli roti? It is another great Indian comfort food (but specifically from the Gujarat state). I’d love to see your take on it!
We haven’t! Thanks for the suggestion!
Amy says
This sounds amazing! It would be my first time using mung beans/moong dal. Do they need to be the “yellow split” variety for this dish or can they be whole? It seems the split, skinless variety may be what makes the dish what it is?
Thanks for your advice!
Hi Amy, we prefer yellow split here. With green mung beans, you’ll need to cook a little longer which may leave the rice too mushy.
Amy says
Perfect, thanks for the quick follow up and introduction to the world of moong <3
Lyndsey says
If I’m subbing red lentils cooking stovetop, do I need to soak them? I’ve only used red lentils in the slow cooker up to now.
Red lentils should work well without soaking.
Mo says
This was really good — easy and comforting on a tough night here in Minneapolis. I used a whole can of full fat coconut milk, and 2 cups of water. Came out creamy and delicious.
Thanks so much for the lovely review, Mo. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Ed says
Just reading about high levels of glysophates in moong dal. Is that a concern here in the US?
Interesting! We haven’t heard that. But you can buy organic to reduce that.
Laura says
I just made this for lunch and it turned out perfect! Simple, light yet filling and tummy warming. I’ll definitely be having this for dinner with some naan and a kale salad.
Yay! We’re so glad to hear it, Laura. Thanks for the lovely review! xo
Ruj says
Your ingredients list doesn’t match the photo. In the photo, I see cardamom pods, fresh turmeric, etc.
Hi Ruj, the whole pods/fresh turmeric are prettier for photos, but we use the ingredients listed in the recipe. Sorry for the confusion!
Kath says
Delicious. I want to eat it all day. So comforting.
Woohoo! Thank you, Kath. We’re so glad you enjoyed! xo
E says
can you use brown rice? and how the timing for the IP would modify?
also for red lentils, is it the same time?
Hi, Yes, red lentils would be the same time. We haven’t tried it with brown rice because we think its longer cook time might cause everything to get mushy. But if you try it, we’d suggest 20-25 minutes high pressure. Let us know if you do some experimenting!
Caro says
If I wanted to make this with brown rice, what would I have to change? Thanks!
Hi, we haven’t tried it with brown rice because we think its longer cook time might cause everything to get mushy. But if you try it, we’d suggest 20-25 minutes high pressure. Let us know if you do some experimenting!
Jenny says
Please advise what liquid ratios and IP cooking time you would suggest for brown basmati rice.
Hi, we haven’t tried it with brown rice because we think its longer cook time might cause everything to get mushy. But if you try it, we’d suggest 20-25 minutes high pressure. Let us know if you do some experimenting!
Chana says
This looks so good but I only use/have brown basmati. Can it be adjusted? How please?
Hi, we haven’t tried it with brown rice because we think its longer cook time might cause everything to get mushy. But if you try it, we’d suggest 20-25 minutes high pressure. Let us know if you do some experimenting!