Instant Pot Kitchari
If you're feeling overwhelmed with work or life in general and you just want a healthy, nutritious meal that can be prepped in 5 minutes, then here's the meal for you. This Indian lentil and rice dish is made all in one pot and tastes as delicious as a slow-cooked curry.
This is all made in the Instant Pot, but of course you can make this without one - you'll just have to soak the dals for at least 30 minutes prior to making the dish, and increase the cook timing to about 30 minutes. You can just about throw any veggie into this dish and it will be amazing. Keep that in mind when looking at the ingredients.
1 tablespoon olive oil or vegan butter
1 teaspoon cumin seeds
2-3 green chilis, chopped
1" piece ginger, grated
1/2 teaspoon red chili powder
1/4 teaspoon turmeric
1 pinch hing/ asafetida
1 cup fresh/frozen cauliflower
1 cup basmati rice
1/3 cup channa dal
1/3 cup moong dal
1/3 cup masoor dal
1 sweet potato, diced
1 tomato, diced
1 cup fresh/frozen spinach
1 tsp salt, or to taste
1 bunch cilantro, to garnish
4-6 cups water, depending on your preference
* I used a mix of channa, moong, and masoor but you may add whatever lentils you have on hand
With your Instant Pot on sauté mode, drizzle in olive oil or melt in some vegan butter. Sprinkle in some cumin seeds and let them sizzle for a few seconds.
Add in the green chilis, ginger, red chili powder, turmeric, and hing. Mix and add in your cauliflower, rice, and dals. Add in other veggies like sweet potatoes, tomatoes, and spinach. Sprinkle in some salt to season.
Add in water (I like about 6 cups, but if you prefer it to be on the dry side, you can use 4 or 5 cups instead). Cover with the lid and cook on the rice setting, which is 12 minutes on low pressure. Let it release naturally. Garnish with cilantro and devour!
This is great with some Indian pickle or my vegan dahi. If you want to be fancy, you can top it off with some extra vegan butter.
That's it for now, I hope you enjoy this recipe.
Stay safe, friends!