For the past ten years or so for a couple times a year, I have enjoyed cleansing my body through mono-diet fasts. I especially do this during seasonal changes to detoxify. During a mono-diet, one would eat only one single (“mono”) type of food allowing the body’s digestive system to rest. This rest allows the healing and rejuvenation of our cells.
While studying to be an Ayurvedic Nutrition Therapist, I learned about the benefits of Mung Dal Kitchari. Not only is it a complete nourishing food in terms of protein combination, Kitchari balances all types of constitutions and is very easy for the body to digest.
This week, for my fast, I decided to use my new Instant Pot. I simply dumped all the ingredients into the pot, programmed it on Porridge for 15 minutes, and forgot about it for a while.
Easy Instant Pot Tridoshic Mung Dal Kitchari
Soak for a few hours:
- 1 c white basmati rice
- 1 c whole mung beans
Drain and rinse. Add to the Instant Pot with other ingredients:
- 1/2 t turmeric powder
- 1/2 T sea salt
- 2″ ginger, grated or chopped
- 3 T dessicated or shredded coconut
- bunch of cilantro, chopped
- 1# your choice of vegetables, chopped to bite size (I used cremini mushrooms, a tamasic vegetable (in Ayurveda, this class of food is not the healthiest), but I love mushrooms and it is what I had in the fridge.)
- 6 – 8 c water, depending on the consistency you want – 6 c for thicker (like in the photos) or 8 c for thinner kitchari
Place lid on Instant Pot. Lock into place. Press the Porridge button and adjust time to 15 minutes. Allow pressure to release naturally. Serve.
It has been a while since I ate Kitchari and I truly enjoyed and savoured every sweet spoonful. In my opinion, this makes a more satisfying meal than Plain Rice Congee.