Categories: ayurveda, instant pot

Ingredients

• 1/2 cup rice
• 1/2 cup yellow split moong daal
• 1 tablespoon ghee (may use coconut oil)
• 2 tablespoons kitchari spice
• 1 or 2 bay leaves
• 2-3 cups water (see notes)
• Vegetables cut into pieces
• Shredded greens like kale, spinach, cilantro
• salt, to taste

Directions

1. Set instant pot to saute setting.

2. Add ghee into the pot and once it starts to melt, add kitchari spice.

3. Fry spice for few minutes until fragrant. Add bay leaves.

4. Add rice and lentil and mix everything together.

5. Add water to the pot

6. Add vegetables and greens to pot

7. Mix everything and close the lid.

8. Change from saute setting to rice (for 12 minutes). Make sure the vent is in sealing position.

9. Allow it to naturally release the pressure (NPR) then open the lid.

10. Give it a good stir before serving.

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