Kitchari

Name: Kitchari
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 2 tsp coconut oil; 🥬1 red onion, chopped fine (I used my food processor grater, lazy); 🥬1/3 lb shiitake mushroom, chopped fine (also grated with the food processor); 🥬1 Tblsp curry powder; 🥬1 tsp turmeric; 🥬4 garlics, minced; 🥬1 bunch rainbow chard, sliced thin (including ribs!); 🥬2 carrots sliced thin; 🥬1 cup split yellow mung bean OR lentils (soaked overnight, rinsed & drained); 🥬1 1/2 cups water

5 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 13:28:44 GMT

Nutrition balance score

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Ingredients

3 servings

2 tspcoconut oil

1red onion

chopped fine, I used my food processor grater, lazy

0.33 lbshiitake mushroom

chopped fine, also grated with the food processor

1 Tblspcurry powder

1 tspturmeric

4garlics

minced

1 bunchrainbow chard

sliced thin, including ribs

2carrots

sliced thin

1 cupyellow mung bean

split, OR lentils, soaked overnight, rinsed & drained

1 ½ cupswater

Instructions

Step 1

With the Instant Pot on medium heat / sauté, melt 2 tsp coco oil, adding onions & mushrooms. Cook until onions are cooked down and transparent 5-7 minutes

Step 2

🍲Add garlic & curry/turmeric for an additional 2 minutes, careful not to burn garlic. Turn off sauté function

Step 3

🍲Add lentils, carrots, chard and water, stir to combine

Step 4

🍲Set IP to manual, 13 minutes on high pressure. Allow pressure to release naturally (or not, if you’re in a hurry 😂)

Step 5

🍲Serve with cauli rice, braised kale & garnish with EVOO, cilantro/mint + seedy chutney!

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