Easy and Nourishing Instant Pot Tridoshic Mung Dal Kitchari

23 Jul

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.

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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.

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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.

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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.

 

 

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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.

 

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