A sweet spin on a traditional Ayurvedic Kitchari.
1 cup basmati rice (soaked overnight)
½ cup split mung beans (soaked overnight)
5 cups water (add an additional cup if you like your kitchari soupy)
1 apple, cored and chopped into 1 inch cubes
2 Tbsp Vanilla Maple Chai Ghee (code Lillian15 for 15% off at the FarmTrue store)*
1 tsp cinnamon
1 tsp cardamom
2 inch piece grated fresh ginger root
¼ tsp nutmeg (optional)
¼ tsp clove (optional)
- Heat the ghee in a large saucepan over medium heat. Add the spices, and sauté for about 1 minute.
- Add the mung beans, rice and cubed apple to the pot. Toss in the ghee/spice mixture until well coated.
- Add water and bring to a boil. Reduce heat to low, cover and simmer for about 25 minutes. If still watery after 25 minutes let cook for an additional 5 minutes.
- Remove from heat. Can serve with additional ghee and a sprinkle of cinnamon for extra flavor.
Instant Pot Variation:
- Turn the instant pot onto the saute function. Add the ghee and let it melt. Once melted add in all the spices and saute for about 1 minute.
- Turn the saute function off (the pot will remain hot) and add the mung beans, rice and cubed apple. Toss until well coated with the ghee and spices.
- Add the water, seal the lid and turn on to manual high for 15 minutes.
- Once done manually release the pressure. Can serve with additional ghee and a sprinkle of cinnamon for extra flavor.
* The Vanilla Maple Chai Ghee can be subbed out for unflavored ghee or coconut oil.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: instant pot
- Cuisine: Ayurvedic
Keywords: Ayurvedic Cooking, Kitchari, Instant Pot