Crista's Kitchari

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.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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!