| OWL Venice
Kitchari is a classic Ayurvedic cleansing recipe that has become one of my favorite meals. Kitchari is a soupy blend of mung beans and rice that is very easy on the digestive tract and supports your bodies’ natural detoxification processes. I find myself reaching for kitchari whenever I’m feeling run down, have over-indulged on sugar, gluten or alcohol as well as before/after the OWL reset.
The instant pot is my favorite way to cook kitchari. It’s quick, easy and makes the consistency perfect every time! One of the great things about kitchari is that you can get creative with the spices and veggie add-ins. So feel free to play with spices, herbs and veggies to find your favorite combo!
Instant Pot Kitchari
- 1 cup basmati rice (preferably rinsed & soaked)
- ½ cup split mung beans (preferably soaked beforehand)
- 5-6 cups of OWL beef bone broth elixir or water (6 cups will create a soupy consistency)
- 2 tbsps ghee or coconut oil
- 1 tsp cumin seeds
- 1 tsp fresh grated ginger
- 1 tsp fennel seeds
- ½ tsp himalayan sea salt
- ½ tsp turmeric powder
- 1 tsp coriander seeds
- Pinch of black pepper
- sweet potatoes, green beans, brussels sprouts, zucchini, broccoli, carrots, mustard seeds
- lime, cilantro, avocado, steamed leafy greens, (kale, chard, dandelion, spinach, etc)
- Set the instant pot to sauté, add ghee and allow it to melt. Once melted add the fresh ginger, cumin seeds, coriander seeds and fennel seeds. Stir constantly until you can smell the spices (about 1-2 minutes).
- Add the bone broth, mung beans, rice, turmeric powder and any optional add in vegetables. Stir well then set the instant pot on manual high pressure for 15 minutes. Allow the pressure to release naturally.
- Top with fresh lime, cilantro, salt and pepper to taste.
I hope you enjoy this recipe! I encourage you to get creative with it and play with different grain/legume/spice combinations. If you find a new combo you love, reach out and let me know!