not quite kitchari in an InstantPot

January 15, 2019 Adi McCasland

Last year, a friend of mine went to this Ayurvedic workshop led by a brilliant duo of local yoga teachers who are well-versed in the Ayurvedic lifestyle. A firm believer in eastern medicine, she walked in hoping for deeper knowledge on how to care for her body in a more natural, less pill-popping way. I both identify and love this about her. (side note: To be clear, even as someone who refuses to take ibuprofen for a sprained knee/displaced SI joint/asshole sciatic nerve/shithead hamstring, I believe that Western medicine definitely has its place and does far more good than harm.) She walked out a more knowledgeable, firmer believer in this way of living, but more on point with this story, she walked out a relentless kitchari fan. And though it seems natural to use the word “relentless” to describe her fandom with great effect, I can assure you that it’s an accurate adjective. For a solid two weeks after that workshop, she was making and eating it.

A small time hop backward to three years ago, when I found myself in an Ayurvedic workshop because, again, it was one of those things that I felt like I should be into as a yogi, I discovered that I had little interest in it. I had this idea that I’d leave with something big, but it didn’t really stick, if you will, and nothing drew me back to reclaim what I left in that room. Maybe I wasn’t in a space to absorb that information or maybe I just didn’t find it appealing at the time. Who knows, really? The one thing I do remember, though, is that kitchari seemed to be the foundational dish of the dietary side, and when I made it, well, let’s just say it wasn’t something that I was terribly excited to make again. So I didn’t. Not until two years later when my friend looked at me as though I grew a literal third eye when I confessed that I thought it was a dull dish. “No way, Adi! This one I’ve got has SO much flavor to it.” “I suppose I need to try this again, then, it seems,” I say. And because she’s the friend that will ask me later if I tried it again, I knew I locked myself in.
I did, and now I’m feeling a bit relentless, as I’ve since made it countless times for myself and others. And with the caveat of it being not kitchari in its traditional form as my plant-based lifestyle prevents that (and it’s made in my beloved InstantPot, as well as for probably seven other reasons), you can create a delicious new addiction for yourself, too! Just like in day one of the series, don’t be intimidated by the long list of ingredients. It’s mostly herbs and spice and everything nice. Just kidding. Seriously, though, it’s a lot of seasoning and a healthy amount of veggies, but the hands-on time is pretty minimal. If you make it, I’d love to hear about your experience! And if you adapt it to be true to the Ayurvedic lifestyle, I invite you to chime in, as well!

2) Drain mung bean mixture and pour into your InstantPot along with 1 1/2 cups veggie broth. Pressure cook on high for 20 minutes. Let the pressure naturally release
3) While the mung bean mixture is cooking, in large pot, dry toast the cumin seed, fennel seed, fenugreek, black mustard seed, and fellow mustard seed over medium heat (stirring constantly) until they begin to pop (about 2-3 minutes).

4) Add 1/2 cup veggie broth to the seeds and stir in the coriander, turmeric, fresh ginger, and onion. Stirring frequently, sauté over medium heat for 4-5 minutes, or until the onion softens.
5) Add the remaining veggie mix ingredients, cover, and reduce heat to medium-low. Simmer covered for 35-40 minutes, stirring occasionally to prevent scorching and adding extra water, if necessary.
6) To serve, scoop the mung bean mixture into bowls and pour the veggie mixture on top. Taste, and adjust for seasoning.

not quite kitchari in an InstantPot
serves 6-8

for the base
1/2 cup mung beans
1/2 cup brown jasmine rice
2 cups water
1 1/2 cup veggie broth

for the veggie mix
1 Tbs cumin seed
1 Tbs fennel seed
1/2 Tbs fenugreek
1/2 tsp black mustard seed
1/2 tsp yellow mustard seed
1 Tbs ground coriander
1/2 tsp ground turmeric
1 Tbs fresh grated ginger
1/2 medium sweet yellow onion, diced
1/2 small eggplant chopped
1 zucchini chopped
1 yellow squash chopped
1 red bell pepper chopped
1 cup veggie broth divided
1 stick combo
sea salt & black pepper, to taste

1) Place the mung beans and jasmine rice in a large bowl with two cups of water, cover, and soak for 8 hours or overnight.
2) Drain mung bean mixture and pour into your InstantPot along with 1 1/2 cups veggie broth. Pressure cook on high for 20 minutes. Let the pressure naturally release
3) While the mung bean mixture is cooking, in large pot, dry toast the cumin seed, fennel seed, fenugreek, black mustard seed, and fellow mustard seed over medium heat (stirring constantly) until they begin to pop (about 2-3 minutes).
4) Add 1/2 cup veggie broth to the seeds and stir in the coriander, turmeric, fresh ginger, and onion. Stirring frequently, sauté over medium heat for 4-5 minutes, or until the onion softens.
5) Add the remaining veggie mix ingredients, cover, and reduce heat to medium-low. Simmer covered for 35-40 minutes, stirring occasionally to prevent scorching and adding extra water, if necessary.
6) To serve, scoop the mung bean mixture into bowls and pour the veggie mixture on top. Taste, and adjust for seasoning.