SOS-Free | Vegan | Makes ~4 servings
Total Time: ~35 minutes
🧺 Ingredients:
1 cup kitchari mix (yellow split mung dal + basmati rice)
4½ to 5 cups filtered water
1 tbsp organic Berbere seasoning (adjust based on your spice tolerance)
1 tbsp sesame seeds (white or black, toasted if possible)
1 tsp grated fresh ginger
2 cloves garlic, minced (optional)
1 heaping cup chopped green cabbage
1 heaping cup broccoli florets
Juice of ½ lemon or lime
Fresh parsley or cilantro (optional garnish)
🔧 Instructions:
Rinse the Kitchari Mix:
Rinse the 1 cup mung dal + rice mix under cold water until it runs mostly clear.
Sauté Base Flavors:
Set Instant Pot to Sauté mode.
Add sesame seeds to the dry pot and toast for about 1 minute until they start to pop and smell nutty.
Add Berbere seasoning and stir for 10–15 seconds to bloom the spices.
Add ginger and optional garlic with a splash of water (2–3 tbsp) to prevent sticking.
Sauté for about 1 more minute.
Add Main Ingredients:
Add rinsed kitchari mix.
Pour in 4½ to 5 cups of water.
Stir in the chopped cabbage (save broccoli for later).
Mix well and deglaze the bottom of the pot (scrape if needed to avoid burn notice).
Pressure Cook:
Cancel Sauté.
Lock the lid and cook on High Pressure for 8 minutes.
Let it naturally release for 10 minutes, then release remaining pressure manually.
Add Broccoli (Post-Cook):
Open lid and stir.
Add broccoli florets and stir into hot kitchari.
Close lid without sealing, let sit for 5–7 minutes to gently steam broccoli with residual heat.
Finish & Serve:
Stir in lemon or lime juice.
Adjust consistency with hot water if needed.
Garnish with fresh cilantro or parsley, and sprinkle extra toasted sesame seeds on top if you like.
🔄 Optional Add-ins:
A small pinch of smoked paprika for added depth
A spoonful of ground flaxseed for added omega-3s