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  • Rachel


When I first tried this recipe, I had my doubts. But it turned out SO well and makes me feel so healthy and nourished afterwards. Usually I serve it up with a side salad and I always wish I'd doubled the recipe. The pictures really don't do it justice, but just trust me on this one!


  • 1/2 cup long grain white basmati rice

  • 1/2 cup quick cooking lentils such as split Red lentils (masoor dal) or (petite yellow lentils)Mung Dal or both

  • 1 tsp oil

  • 1/3 tsp cumin seeds or 1/2 tsp mustard seeds

  • 1/2 onion finely chopped

  • 2 cloves of garlic finely chopped

  • 1 inch ginger finely chopped

  • 1 green Chili, chopped serrano or birds eye, or use half a jalapeño

  • 1 bay leaf or 6 curry leaves, optional

  • 1 tsp coriander powder

  • 1/2 tsp ground cumin

  • 1/2 tsp garam masala, optional

  • 1/2 tsp turmeric

  • 1/4 tsp cayenne optional

  • 1 tomato chopped

  • 1 to 2 cups chopped vegetables

  • 1/2 tsp salt

  • 2 cups water (2.5 cups for saucier)


  1. Wash the lentils and rice then soak in hot water for 15 minutes.

  2. Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute.

  3. Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.

  4. Add ginger and spices and mix in.

  5. Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.

  6. Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.

  7. Close the lid and pressure cook one of the following times. Low pressure for 3 mins for pictured version (see original recipe linked below). High pressure for 3 to 6 minutes for a porridge and if using mung dal. Once the cooking cycle is done, quick release the pressure after 5 mins.

  8. Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor.

  9. Store refrigerated for up to 3 days.


  • To make it in a saucepan: follow steps 1 to 5 in a saucepan over medium heat. Add the lentils and rice and 3 cups water. Bring to a boil then reduce heat to low-medium and continue to cook for 15-20 minutes or until desired consistency.

  • You can add any blend of veggies! Think carrots, zucchini, cauliflower, and spinach. Use any blend you like.

  • Make sure not to burn the spices or your kitchari will be bitter.

  • White basmati rice can be substituted for other quick cooking whole grains such as quinoa, and amaranth.

  • Feel free to play around with the spices and vegetables, according to what you enjoy and what’s in season.

I don't create these recipes. For original recipe click link below ⬇️

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