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Kitchari is an Indian Ayurvedic dish that is used primarily during healing fasts and during and after illness, but can be eaten anytime. It is very easy to digest, comforting and most of all, flavorful. This recipe is spiced with ginger, healing turmeric, cumin, and coriander, but the hidden star of the spice mixture is fenugreek! If you can get it, you should definitely try it!

Instant Pot Green Kitchari [Vegan, Gluten-Free]

$2.99
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Cooking Time

35

Ingredients You Need for Instant Pot Green Kitchari [Vegan, Gluten-Free]

  • 1 cup dry split peas
  • 1/2 cup dry white rice
  • 1/2 cup coconut oil
  • 1 Tablespoons grated ginger
  • 2 teaspoons cumin
  • 1 teaspoons coriander
  • 1 teaspoon fenugreek seeds
  • 1 teaspoons fennel seeds
  • 1 teaspoons salt
  • 1 teaspoons turmeric powder
  • 5 cups water
  • 2 cups baby kale, well packed
  • Lemon, chopped cilantro, carrots, and shredded cabbage for garnish (optional)

How to Prepare Instant Pot Green Kitchari [Vegan, Gluten-Free]

  1. Rinse the split peas and rice until water runs clear.
  2. Heat the oil to medium and saute ginger for 1 minutes.

To Make in the Instant Pot:

  1. If using an InstantPot, set your pot to saute with the lid off. Saute the ginger for 1 minute.
  2. Add the spices and salt and cook another 30 seconds.
  3. Add the split peas, rice, and water.
  4. Put on the pressure cooker lid and set to "Rice" and cook until done. Allow pressure to vent at the end of cooking time.

To Make on the Stovetop:

  1. Add the spices and salt and cook another 30 seconds.
  2. Add the split peas, rice, and water and bring to a boil.
  3. Turn down the heat and bring to a simmer. Cook for 30-45 minutes on low until the split peas and rice are cooked and the stew is very thick.
  4. Add the kale at the end right before serving.
  5. Garnish with lemon wedges, chopped cilantro, chopped carrot and shredded cabbage.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1,825 | Carbs: 189 g | Fat: 111 g | Protein: 56 g | Sodium: 168 mg | Sugar: 7 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rachel Carr

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Rachel Carr has been a vegan and vegetarian chef for over ten years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plant Craft. She gets inspired by seasonal produce and cuisines from all over the world!

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