Brown Rice Mung Bean Kitchari – Mung Bean Stew in an Instant Pot pressure cooker. Easy Khichdi. Vegan Gluten-free Soy-free Nut-free Indian Recipe.

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Kitchari/khichdi is a one pot rice and lentil meal with many variations and the ways it is served. Often is it a light cleansing food made for days you want to rest your digestion, or just a one pot dish for a quick meal. Depending on the region, it can be an elaborate preparation, comfort food or a gourmet meal as well. Khichdi means a mess and thats what the dish generally is. A well cooked mess or mixed up rice and lentils (and vegetables if using)

The lighter version of khichdi with mung dal (split mung bean) and basmati rice can be found in my book. That version has been in the family for generations, and takes just a few minutes in the pressure cooker.

For the version today I use whole green mung beans and brown basmati rice. You can cook it just till the beans and rice are tender for a stew or longer for a creamier kitchari.

Do you use a pressure cooker? If not, why not? Pressure cooking has been used for Indian food for ages with the basic stove top pressure cookers. Pressure Cookers these days are safer and easier to use, programmable and versatile with functions to use as slow-cooker, making yogurt etc.

More one pot stews/meals from the blog

Steps:

I used an Instant Pot IP-DUO60 7-in-1 Pressure Cooker (IP) for this recipe. See notes for cooking in stove top pressure cooker or in a saucepan.

Soak the beans and rice for atleast 15 minutes. Blend the onions, tomato, garlic, ginger, spices with a few tbsp of water until puree and keep aside.



Start the IP on saute at normal heat.

When hot, add oil to the IP insert, let the oil heat up for a few seconds, then add cumin seeds. Roast the seeds for half a minute or until fragrant.

Add the tomato onion puree carefully, stir and cook until the puree thickens and smells roasted. 15 to 17 minutes.

Switch the saute to off.

Drain the beans and rice and add to the IP. Add water, salt, lemon juice. Mix.

Close the lid. Press Manual and adjust time for 10 minutes.

The IP will start, and show “On” and then count down from 10 minutes when the pressure has reached.

Once done, let the pressure release naturally. Or if you are in a hurry. Try the quick release after 5 to 7 minutes. Taste and adjust salt and spice. The kitchari is soupy when just done and it continues to thicken as it cools. If you end up with soupier kitchari everytime, use less water (3.5 cups)and the grains and beans can absorb liquid differently for several reasons.

Serve hot with crackers or toasted bread.