Mung Bean Kitchari

Mung Bean Kitchari

  • Servings: 4-6
  • Difficulty: Moderate
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This is an amazing comfort food that can be eaten for any meal

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  • 1 Cup Mung Beans (Moong Dahl), hulled and split, rinsed and soaked 2-8 hours. If you don’t have time to soak mung beans, red lentils can be used instead without soaking.
  • ½ Cup Basmati Rice, rinsed
  • 4½ Cup Water
  • ½ – 1 Tsp Turmeric
  • ½ Tsp Ajwain
  • 1 Tsp Ground Coriander
  • 1 Tsp Fresh Ginger, minced
  • 1 Cup Sliced Carrots
  • 2-3 Cups of Chopped Lacinato Kale


  1. Place Mung, rice, water, tumeric, ajwain, coriander, ginger and carrots into Instapot. Cook 9 minutes on high pressure.
  2. Release pressure, allow to rest 5 minutes, remove cover and add kale on top of kitchari mixture (do not stir), cover pot and let sit for 5 more minutes (or until kale is limp).
  3. Stir kale into mixture – salt and pepper to taste.
  4. Serve garnished with lemon juice and chopped cilantro (optional)