Kitchari with Cumin Seeds Pressure Cooker Recipe

Recipe Category: Rice


Kitchari With Cumin Seeds Pressure Cooker Recipe


SERVES 4 – Cooker: 6- to 8-quart – Time: 15 minutes at HIGH pressure

Serve it with a dollop of plain Greek yogurt on top or a pat of butter or ghee swirled in, sprinkled with chopped cilantro if you happen to have some, and/or lemon or lime wedges and warm chapati or flour tortillas.

  • 2 to 3 tablespoons ghee or neutral-tasting oil
  • 1 heaping teaspoon white cumin seeds
  • 1 cup split moong dal, rinsed and picked over for stones and debris
  • 1 cup basmati rice, rinsed until the water runs clear
  • 7 cups water
  • few pinches salt, plus more to taste.
  • about 2 to 3 cups mixed vegetables, cut into small, even-sized chunks, such as carrot and red potato (a favorite); or cauliflower, green beans, and peas; or zucchini and green bell pepper
  • 1 bunch fresh spinach, rinsed well, leaves separated, thick stems discarded, and leaves cut across into thick ribbons


  1. In a 6- to 8-quart pressure cooker, heat the ghee over medium-high heat until very hot
  2. Add the cumin seeds and cook just until they start to pop and sputter; let sizzle for a few seconds
  3. Add the rice and dal into the pot, stirring to coat with the ghee
  4. Add the water and salt
  5. Bring to a boil
  6. Stir and skim off any froth with a large spoon
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 15 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 15 minutes
  13. At time, if the pressure is not all released, open the valve
  14. Be careful of the steam as you remove the lid
  15. If the kitchari is too thick, add about 1 cup boiling water to thin
  16. The porridge should be like thin oatmeal in consistency
  17. Add the vegetables and spinach and stir
  18. Simmer, uncovered, over low heat until the vegetables are tender, but not mushy, about 10 minutes
  19. The smaller you chop the vegetables, the faster they will cook
  20. Taste for salt
  21. Stir once
  22. Serve in deep bowls

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