27 Feb Kitchari (Indian Comfort Food)
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| Prep Time | 10 minutes |
| Cook Time | 11 minutes |
| Passive Time | 3 hours (soaking) |
| Servings |
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Ingredients
- 1 cup split moong
- 1 cup white basmati rice
- 7 cups water + extra for soaking
- 2 Tbsp extra virgin olive oil
- 2 tsp Celtic sea salt
- 1 tsp turmeric
Ingredients
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Instructions
- Pick through the split moong to remove any rocks or sticks. Transfer to the cooking pot.
- Add the rice to the cooking pot.
- Wash the rice and split moong until the water runs clear.
- Soak the mixture for at least three hours in enough water to cover by an inch.
- Drain the water from the mixture, and rinse once with fresh water. Drain the water.
- Add 7 cups of fresh water, olive oil, salt, and turmeric to the cooking pot, and stir.
- Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
- Set the multi-cooker to beans and cook on normal for 11 minutes.
- Let the cooker depressurize naturally.
Recipe Notes
Notes:
This recipe was developed in a 6-quart Cosori Multi-Cooker. Moong dal can be found at the Indian grocery store or in the international aisle at the regular grocery store.
Serving Suggestions:
- Add fried ginger (ETP recipe) on top for a garnish that is also a gut soother.