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Sweet Breakfast Kitchari

  • Author: Lillian Jacobs
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian


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)



  1. Heat the ghee in a large saucepan over medium heat. Add the spices, and sauté for about 1 minute. 
  2. Add the mung beans, rice and cubed apple to the pot. Toss in the ghee/spice mixture until well coated. 
  3. 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.
  4. Remove from heat. Can serve with additional ghee and a sprinkle of cinnamon for extra flavor. 

Instant Pot Variation: 

  1. 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. 
  2. 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. 
  3. Add the water, seal the lid and turn on to manual high for 15 minutes. 
  4. 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