By Crista Reid
Crista's Kitchari
6 steps
Prep:15minCook:45min
Nourishing, healing, and gut healthy, this kitchari is adapted from the recipe given to me by my Ayurveda teacher, Dr. Scott Blossom. Whenever possible, use whole spices and grind them fresh in a spice grinder. I personally prefer olive oil but cooking this with ghee would be more traditional. This recipe is designed for Instapot cooking.
Updated at: Tue, 19 Mar 2024 20:26:38 GMT
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Ingredients
6 servings
¼ cupolive oil
or ghee
1 tspground coriander seed
1 tspground cumin seed
1 tspground mustard seed
1 tspground fennel seed
1 tspground cinnamon
1 tspground black pepper
1 tspsea salt
1bay leaf
1 Tbsturmeric root
diced
1 Tbsginger root
diced
1 cupcarrot
diced
1 cupcelery
diced, or broccoli, or other vegetable
½ cuplentils
or mung beans
½ cuprice
6 cupswater
Toppings (optional)
Instructions
Step 1
Add the oil or ghee to your Instant Pot and turn it on to start heating up for a 8 minute pressure cook cycle.
Step 2
Add prepared spices, ginger, and turmeric to pot and saute for 3-5 minutes, or until fragrant.
Step 3
Add chopped carrots and celery and saute for another few minutes
Step 4
Rinse lentils and rice, then add to pot and stir in, sauting for an additional minute or two.
Step 5
Top with 6 cups of water and close the lid. If you like a thicker soup, use 4 or 5 cups. I prefer mine with more water.
Step 6
Cook on high pressure for 8 minutes, with natural release. Do not skip the natural release! Then your kitchari is ready for yummy toppings and nourishing delight!
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