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| Servings |
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Ingredients
- 2/3 cup bajra pearl millet soaked
- 1/3 cup moong daal
- 2 TBSP Ghee
- 1 tsp cumin seeds
- 1 TBSP kitchari spice mix
- 1/2 tsp asafoetida (hing) optional
- 1/2 tsp Himalayan pink salt
- 4 cups filtered water
Ingredients
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Instructions
- Rinse and soak bajra overnight, for at least 12 hours.
- Rinse the moong daal and drain the bajra.
- In the Instant Pot, heat ghee on saute setting, and add cumin seeds. Cook until they pop or become very aromatic. About 2 minutes.
- Add bajra, moong dal, spices, and water in the Instant Pot, and set to pressure cook on HIGH for 30 minutes. If you want to add vegetables, such as potatoes and carrots, to your kitchari, chop in 2cm chunks, and add at this time.
- After pressure is released, remove lid and stir. If kitchari has too much liquid still, turn on saute setting and simmer for a few minutes, stirring continuously, until liquid is reduced and kitchari is thick like a porridge.
- Serve hot and garnish with one or more of the following: a spoonful of ghee, yogurt, lime, cilantro, and/or fenugreek leaves. Serve with avocado, tomato, and/or cucumber, if desired.
