Kitchari Recipe (Instant Pot, Ayurvedic)

Looking for a quick, nourishing kitchari recipe? This easy Instant Pot version is made with rice, split mung lentils, and gut-friendly spices for a traditional Ayurvedic meal that’s soothing, wholesome, and ready in under 30 minutes. Great for a gentle cleanse or just a cozy dinner.

A kitchari cleanse is something I look forward to after every trip. It’s the comfort food I come home to every time. Or really, on any day when I want something soothing, healthy, and easy to digest. My kitchari recipe has a flavor profile similar to my buttered rice with yellow lentil soup. Delicious!

What I love about it is that it’s made the traditional Ayurvedic way. And what makes it extra special for me is how effortlessly it comes together in the Instant Pot. I love that I can throw everything in, walk away, and come back to a warm and nourishing meal without having to stir or watch over it.

Heads up: I’m here to share helpful info, not medical advice. Always double-check ingredient labels—products can vary, and allergens can sneak in. If you have food allergies, make sure everything you use works for you.

What is Kitchari?

Kitchari is a one pot Indian detox meal mentioned in ancient Ayurvedic texts.

The base of kitchari is rice and split mung (yellow lentils), cooked to an oatmeal-like consistency and flavored with spices like ginger, cumin, and asafoetida sautéed in ghee. While kitchari may seem carb-heavy, the balance of lentils and spices makes it incredibly easy to digest, soothes the gut, and supports digestive health.

There are many variations of kitchari out there—some with vegetables and more spices than I’ve used here (see the section below if you’d like to add extras). But a traditional kitchari recipe doesn’t call for any vegetables or a long list of ingredients!

Ghee is an essential part of Ayurvedic kitchari. That said, you can easily make a vegan version by swapping the ghee for coconut oil or any plant-based oil you prefer.

Ingredients You'll Need

For the complete list of ingredients, their exact quantities, and the full instructions, scroll down to the recipe card below.

Mung lentils: Known as mung dal in India, these are split mung beans. They’re yellow and often referred to as yellow lentils.

Rice: I use regular white Basmati, but you can use any rice you like. Just keep in mind that the cooking time will vary depending on the type.

Spices: Pantry staples like cumin seeds, ground cumin, black pepper, turmeric, ginger, and salt. I recommend not skipping the asafoetida, as it’s known for its gut-healing properties. Just make sure yours is gluten-free.

Ghee: It gives the kitchari a lovely flavor and creaminess. Ghee is also valued in Ayurveda for its healing properties. Don’t skip it unless you absolutely can’t have it. If needed, coconut oil is a good substitute.

Optional garnish: Some more ghee and ground cumin or bhuna jeera for an extra depth of flavor.

How To Make Kitchari

Here's a step-by-step guide to making Instant Pot kitchari. Also, see the video at the end of the recipe card below.

Before you start making this recipe, make a coarse paste of the ginger and black pepper.

Step 1: Sauté and rinse the rice and lentils

Set the Instant Pot to sauté mode and over medium heat, stir the rice and lentils until they release a lovely aroma.

Tip them into a bowl and rinse until the water runs clear. Drain and set aside.

Lightly sautéing the rice and lentils lifts the overall aroma of the kitchari and gives the dish a deeper color.

Step 2: Sauté the spices

Set the Instant Pot to sauté mode and fry the whole cumin and the ginger-pepper paste in ghee.

Add the rinsed Basmati and lentils. Pour in the measured quantity of water and the remaining spices. Mix well.

Tip: For faster cooking, add hot water.

Step 3: Cook the kitchari

Close the lid of the Instant Pot and cook on high pressure for 3 minutes. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure. When the pressure is released, carefully open the lid.

Hint: The water should be fully absorbed, and the kitchari should be perfectly soft.

Step 4: Adjust the consistency

Turn sauté mode back on for a couple of minutes. Add more hot water to bring the kitchari to your preferred consistency, and add more ghee. Mix well and turn the Instant Pot off.

Padma's top tip: Mung dal kitchari tastes best when it has a porridge-like consistency.

Garnish, if you like, with more ghee and ground cumin. Serve hot.

Recipe Notes

Ratio of rice to lentils: I usually go with a 1:1 ratio of rice to lentils. It gives the kitchari a good balance of carbs and protein. If you’re looking to switch things up, try using 1 part rice to ½ part lentils. Just remember that you'll need a little less water if you go with that ratio.

Type of rice: I like using Basmati rice because it has a lovely aroma and cooks fast. That said, you can use any kind of rice you prefer—long grain, short grain, or medium. Just keep in mind that the cooking time might change depending on the type you use.

Water quantity:  I like my kitchari soft and porridge-like. If you prefer it thicker, you can stick with the initial 3 cups of water or adjust the amount to get the consistency you like.

Using a pressure cooker: You can make this recipe in a stovetop pressure cooker, too. Just follow the same instructions.

Easy Variations

My kitchari recipe is a simple base that you can jazz up however you like, depending on the vibe of your day.

• Spicy: Crush some green chili along with the ginger and black pepper for extra heat, or stir in a teaspoon of garam masala toward the end of cooking.
• Deluxe: Add vegetables like potato, carrot, green beans, spinach, or peas. Cut them into evenly sized cubes and add them along with the rice and lentils. You don’t need to add extra water, but you might need a little more salt.
• Make it vegan: Ghee is an essential part of traditional Ayurvedic kitchari, but you can easily swap it with coconut oil or any other plant-based oil you prefer.
• Add onion and garlic: This is a naturally allium-free recipe. You can, if you like, add onions and garlic. Chop them finely and sauté them along with the spices.
• Use whole mung beans instead: You can make this kitchari with whole mung beans instead of split lentils. Just soak the beans for at least 5 hours. Start with 4 cups of water instead of 3. The rest of the process stays the same.
  

Storage, Reheating, And Serving

Kitchari tastes best when it’s fresh and piping hot. That said, if you have any leftovers, you can store them in the fridge or freeze them for later.

How long can I store cooked kitchari? You can store cooked kitchari in the fridge for up to 3 days or in the freezer for up to 2 months.

Reheating: Kitchari tends to thicken and clump as it cools, thanks to the moong dal. To bring it back to its best texture after storing, thaw it first if frozen, then place it in a heavy-bottomed pan. Add a splash of water and warm it gently, stirring as you go, until it loosens into a thick, soup-like consistency. It should be soft and spoonable, like my lentil carrot soup.

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