Ingredients

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Ingredients

• 1/2 cup split mung beans
• 1/2 cup basmati rice
• 2 tbsp ghee
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/4 tsp red chili powder
• big pinch of hing
• 1/2 tsp garam masala
• 1/4 tsp turmeric
• 1/2 tsp cumin seeds
• 1/4 tsp ajwain seeds
• 4 1/4 cup water

Instant Pot

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Instructions

Directions

1. Rinse the mung beans and rice to remove extra starch. Set aside.
2. Set your instant pot to sauté mode and add the ghee. Heat the ghee and add all of the spices. Sauté until the spices become fragrant. Add the rinsed rice and lentils to the pot and stir to toast and combine with the spices for one minute, the turn off sauté mode. Add the water and stir.
3. Add the top to the instant pot and seal. Turn on high pressure cook mode, and set timer to 8 minutes. Cook and then release pressure according to instant pot directions.
4. Serve kitchari warm with melted ghee and toppings of choice.