Kitchari Jars

kitchari jars recipe for the instant pot

Kitchari Jars for the Instant Pot recipe
makes 1 jar which makes 3-4 servings cooked
Multiply for however many jars you'd like to make

Kitchari is an Indian home staple recipe and one of the foundational foods in Ayurveda.  It's nutritious and easy to digest and typically seasoned very lightly.  I often call it "Indian congee" to help people picture the desired consistency (like a thick porridge) as well as ways to customize it.  Kitchari is the perfect dish to make in your Instant Pot because pressure cooking really reduces the cooking time and makes it even more digestible.  These jars are a way to cut down prep even more; measure your ingredients all in one go and then have these jars in the pantry for months so you have a quick Instant Pot meal ready to assemble. These are the mason jars I buy on Amazon* as well as the mini plastic bags

for each jar:
3/4 cup white basmati rice
1/2 cup red lentils (masoor malka dal, link here)
1/2 cup mung dal (split yellow lentils, link here)

for each spice packet:
1 bay leaf
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon hing powder (also called asofoetida but can substitute granulated garlic)
1/2 teaspoon Himalayan sea salt (you can season to taste as well)

To make jars:

Fill mason jar with rice, red lentils, and mung dal.  Take a small plastic bag and fill with spice mixture.  Roll or fold the bag to fit in the top of the jar and then secure the lid.  

To cook:

1 Kitchari Jar
2 tablespoons ghee, grapeseed oil, or coconut oil (I prefer ghee)
2 cups chopped vegetables like zucchini, spinach, tomato, onion, cauliflower, etc (this is optional)
5 cups water
juice from 1 lemon
1/2 cup chopped cilantro (optional)

1. Open jar and remove spice packet and set aside.  Pour other contents of jar into a fine mesh strainer and rice thoroughly in cold water until the water runs clear.  

2. Turn on Instant Pot to Saute mode and heat ghee or oil.  Add spice packet and stir vigorously for 30 seconds.  You want to bloom the spices but you don't want them to burn.  Immediately add the chopped vegetables, if using, and then add the water and rinsed rice, lentils, and mung beans.  

3. Hit cancel to turn off Saute mode and secure lid (sealing).  Hit Manual to turn on High Pressure mode and set the timer for 10 minutes.  When timer goes off, let it natural pressure release for 15 minutes, then quick release until the pressure comes down.  Give the pot a little shake (to pop any trapped bubbles) then open lid.  

4. Season with lemon juice and additional salt if necessary.  Garnish with cilantro.  

Stovetop Method:

1. Heat ghee in a large pot. Add spice packet and stir vigorously for 30 seconds.  Immediately add the chopped vegetables if using and then add the water and rinsed rice, lentils, and mung beans.  Add 2 extra cups of water (for evaporation).

2. Simmer on low for 30-40 minutes or until lentils and rice fully cooked and kind of mushy.  If you have more delicate veggies like spinach, you can add them about half way through cooking.

3. Season with lemon juice and additional salt if necessary.  Garnish with cilantro.

FYI here's a pic of the final product:

kitchari instant pot recipe

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