Brown Rice Mung Bean Kitchari – Mung Bean Stew in an Instant Pot pressure cooker. Easy Khichdi. Vegan Gluten-free Soy-free Nut-free Indian Recipe.
Kitchari/khichdi is a one pot rice and lentil meal with many variations and the ways it is served. Often is it a light cleansing food made for days you want to rest your digestion, or just a one pot dish for a quick meal. Depending on the region, it can be an elaborate preparation, comfort food or a gourmet meal as well. Khichdi means a mess and thats what the dish generally is. A well cooked mess or mixed up rice and lentils (and vegetables if using)
The lighter version of khichdi with mung dal (split mung bean) and basmati rice can be found in my book. That version has been in the family for generations, and takes just a few minutes in the pressure cooker.
For the version today I use whole green mung beans and brown basmati rice. You can cook it just till the beans and rice are tender for a stew or longer for a creamier kitchari.
Do you use a pressure cooker? If not, why not? Pressure cooking has been used for Indian food for ages with the basic stove top pressure cookers. Pressure Cookers these days are safer and easier to use, programmable and versatile with functions to use as slow-cooker, making yogurt etc.
More one pot stews/meals from the blog
- Bisi Bele Bath Pressure Cooker Split Pea Brown Rice Soup
- Pressure Cooker Curried Chickpea stuffed Acorn Squash and…
- Curried Chickpea Rice Pulao – One Pot Pilaf
Steps:
I used an Instant Pot IP-DUO60 7-in-1 
Pressure Cooker (IP) for this recipe. See notes for cooking in stove top pressure cooker or in a saucepan.
Soak the beans and rice for atleast 15 minutes. Blend the onions, tomato, garlic, ginger, spices with a few tbsp of water until puree and keep aside.
Start the IP on saute at normal heat.
When hot, add oil to the IP insert, let the oil heat up for a few seconds, then add cumin seeds. Roast the seeds for half a minute or until fragrant.
Add the tomato onion puree carefully, stir and cook until the puree thickens and smells roasted. 5- 7 minutes.
Switch the saute to off.
Drain the beans and rice and add to the IP. Add water, salt, lemon juice. Mix.
Close the lid. Press Manual and adjust time for 10 minutes.
The IP will start, and show “On” and then count down from 10 minutes when the pressure has reached.
Once done, let the pressure release naturally. Or if you are in a hurry. Try the quick release after 5 to 7 minutes. Taste and adjust salt and spice. The kitchari is soupy when just done and it continues to thicken as it cools. If you end up with soupier kitchari everytime, use less water (3.5 cups)and the grains and beans can absorb liquid differently for several reasons.
Serve hot with crackers or toasted bread.
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Brown Rice Mung Bean Kitchari - Mung Bean Stew
Ingredients
- ½ cup (103.5 g) mung beans dry whole green mung beans
- ½ cup (95 g) brown basmati rice
- ½ tsp (0.5 tsp) oil
- ½ tsp (0.5 tsp) cumin seeds
- ½ cup (75 g) chopped red onion
- 2 medium tomatoes
- 5 cloves of garlic
- 1 inch ginger
- ½ tsp turmeric
- 1 tsp ground coriander
- ½ tsp garam masala
- ¼ to ½ tsp cayenne
- ¼ tsp black pepper
- 3 - 4 cups (828.06 ml) water less for thicker and more for soupier
- 1 tsp lemon juice
- ¾ to 1 ¼ tsp salt
Instructions
- Soak the beans and rice for atleast 15 minutes. Soak at this step as the next few steps take 15 to 20 minutes
- Blend the onions, tomato, garlic, ginger, spices with a few tbsp of water to a smooth puree and keep aside.
- Start the Instant Pot (IP) on saute at normal heat.
- When hot, add oil, let the oil heat up for a few seconds, then add cumin seeds. Roast the seeds for half a minute or until fragrant.
- Add the puree carefully, stir and cook until the puree thickens and smells roasted. 5-7 minutes. Switch the saute to off.
- Drain the beans and rice and add to the IP. Add water, salt, lemon juice. Mix. Add chopped veggies if you like.
- Close the lid. Press Manual and adjust time for 10 minutes. (or pressure cook for 10 minutes after the pressure has reached in stove top pressure cookers ). * Brown Basmati Rice soaked for 15 minutes will cook in the 10 minute time. You might need to cook longer depending on the rice used (15 to 20 mins).
- The IP will start heating, and show "On" and then count down the minutes when the pressure has reached.
- Once done, let the pressure release naturally. Or if you are are in a hurry. Try the quick release after 5 to 7 minutes. * If the rice or beans are not cooked to preference, you can cook them on saute until they are tender.
- Taste and adjust salt and spice. Serve hot with crackers or toasted bread.
Notes
To make this in a saucepan: follow all the steps in till Step 6 . Add 4.5 cups of water, Cover the saucepan and cook over medium heat for 20 minutes then reduce to medium low and cook for 20 minutes. Stir once in between. Add more water if needed and cook longer if needed.
To make this in a stove top Pressure cooker: Cook all the steps in a pressure cooker over medium heat through step 6. Add the beans, rice and water, close the lid, Pressure cook for 10 minutes once the pressure has reached.(or 1 whistle on high and 8 minutes on medium low heat).. Nutritional values based on one serving
Nutrition
zuzannah
Hello, great recipe! Can you clarify the time on saute’ing the tomato puree? The instructions with pictures say 15-17 min but the recipe part says 5-7 min. Mine came out soupy and tasted watery. Also I forgot to drain the previously frozen spinach so maybe that was the problem.
Love your site & recipes! Thanks!
Richa
It’s 5-7 mins. I’ll update it. I think rice brand and the extra moisture might have caused it
Wait
Made this last night. Very good. Next time I’ll wait for a little longer to release pressure. I added thinly sliced pepper to my serving bowl. Otherwise, a perfect, delicious, simple recipe.
Vegan Richa Support
Yummy!
Judy
Making this tonight for the second time and doubling it. This was delicious and Mung beans rarely get star billing but they are awesome, and give the recipe depth and texture.
Vegan Richa Support
poor mung beans – not this time!
Deona
I recently made this, and it was so good! I had the leftovers for lunch also.
Thank you!
Richa
Awesome
D
Alice
If using canned tomatoes instead, how much should I use, and should I adjust anything else? Thanks!
Richa
1 1/4 cup canned. And no changes
Ashlesha
Love this. It’s my go to Khichdi recipe. Have experimented with red rice, instead of brown, which has also turned out great. I also add some sambhar powder for additional flavour.
Vegan Richa Support
good idea. thank you
Andi
Richa, not sure my comment was posted from yesterday so sending again…not exactly same. What an incredibly delicious recipe! Had to make adjustments because of ingredients I had on hand, but still turned out fantastic (yellow vs red onions, diced tomatoes (approx 10 oz)). Servings correct? Size of individual serving? I made 8, but ended up with what looks like 16. Made in a pot on stove; pot too small and could only fit in 9 cups water and became a porridge. Irresistibly delicious. Will it still be good if leave out tomatoes completely? Is there a good substitute? Can’t wait to try more of your recipes. — Also appreciate all you do to make your recipes so easy to use. Adjustable servings; different methods of cooking (IP, traditional), visual and written step-by-step; your deep knowledge about different grains, foods, cooking; and keeping in touch with us. You are a gem; keep up the excellent work!
Ann
Richa, what an incredibly delicious dish which resisted even the changes I had to make because of ingredients I had available! Servings info accurate? Not sure size of indiidual serving, but quadrupled, and ended up with a very large pot full of stew; only able to add 1/2 of water (9 cups). Looks like about 16 servings. Made on stove in a saucepot without any problems. Wonderful recipe and nutrition for winter. Will also try jar version!
Vegan Richa Support
yes, quadrupling will yield a lot!! Thanks for the awesome rating & feedback
Paree
Can i add sweet potatoes too?
Vegan Richa Support
great idea – just dice them on the smaller side
Heidi
I am looking forward to trying this recipe. Is it important to use fresh ginger or can I get away using powdered ginger?
Vegan Richa Support
sure just add it in with the cumin and use 1 1/4 tsp!
Keren
Delicious! First cold night in Connecticut; it was perfect!
Moo
Saw your recipe on this website with no credit for your efforts. https://recipesinstantpot.com/brown-rice-mung-bean-kitchari-mung-bean-stew-instant-pot/?unapproved=958&moderation-hash=c1bc30f76f90d811bb2d55bcb60a147d#comment-958
Richa
Thanks for letting me know!
shan
Just received a large bag of mung bean from instacart delivery (need to self isolate) and looking for ways to use it all. This recipe looks amazing. I don’t have any rice. Can I substitute quinoa or chickpea pasta maybe? I don’t mind a mushy stew.
Many thanks!
Richa
quinoa will work but will get mushy. use a heartier grain if you have it like wild rice, barley etc. or just add more mung beans instetad
Alice
Could you suggest other seasoning (maybe more kid-friendly) for a brown rice/mung beans kitchari? I made it today and, though I personally really loved it, the flavoring didn’t work for my kiddos. They did love the texture, just not the flavors. Would everything else remain the same if I changed the spices? Thank you so much.
Richa
yes change itt up. you can use some italian herbs and black pepper, add a bit more tomato, so its more like a minestrone flavor, or use cajun seasoning etc
Alice
Wonderful ideas! Could you please please suggest specific amounts of the spices? Thank you!!
Erin
Delicious recipe! I’d never cooked with mung beans before and will definitely be eating them more often now. I made it yesterday during “Stay at Home” orders due to COVID-19 and this was a perfect recipe to make using only pantry staples! I would have stirred in some frozen peas or other greens but I forgot. I served it with some sautéed bok choy and some frozen Aloo Paratha that had been hanging out for awhile. Thanks for an easy and tasty recipe! 🙂
James Brian
How would I make this with masoor dal?
Richa
try this recipe. https://www.veganricha.com/2017/12/khichdi-jar-mixed-vegetable-kitchari-mix-instant-pot.html
you cant use masoor dal with brown rice as the cooking times dont match. 17 mins for brown rice while masoor dal needs 2-3 mins under pressure.
Dewayne Perry
I am making your recipe now. Here I was thinking it’d be ok to substitute white rice for brown rice because I don’t really like brown rice. But after reading some comments I now realize that would screw up the cooking time of the rice because white rice cooks faster. Hopefully it turns out good even with soggy rice 🙂
Richa
oh no. You can always press cancel and start again with reduced time. The rice will be mush 🙂
try this one for white rice https://www.veganricha.com/2017/12/khichdi-jar-mixed-vegetable-kitchari-mix-instant-pot.html
Dewayne Perry
Dang, it’s entirely mush. The weird thing is that even the mung beans are mush too.
Richa
did you use mung beans? the green ones?
Heidi
I had high hopes for this especially as I’d never made anything with Mung Beans.. The color was more yellow that what your photos show and thicker. One child thought it was ok, the other asked that I not make it again. I’ll look for another one of your recipes to try.
Richa
hmm maybe you have the wrong beans? what did they look like?
the stew shouldnt be too yellow or thick, That might happenif you use split mung beans that cook quicker.
here is a picture listing of beans and lentils https://www.veganricha.com/indian-dals-names
try my lasagna soup or other ip recipes here https://www.veganricha.com/category/instant-pot
Joyce
Any modifications for omitting all alliums?
Richa
add some asafetida (hing) with the cumin and 1 tsp dried fenugreek leaves or 1/4 tsp powder with the tomatoes. you can use also use some zucchini instead of onion
Joyce
Thank you!
Love you!
Can’t wait.
me
Love your recipes.
Can I use white or red rice instead?
Richa
red rice should work
Susan Morse
I just made this, and noticed I had Kale in the fridge…..cut up half a bundle of Kale, and pressure cooked in your recipe for 2 minutes….YUM!! I love your books.
NK
I have your book and tried to look up the simple version of this recipe and could not find it in the book. 🙁
Richa
its on pg 131 in my first book
stephen
Sorry, I posted this on another recipe, but the question is meant for this one. Do you mince the garlic and ginger or add them whole?
Richa
yes minced. i will update the recipe.
Richa
actually they get blended, so you dont need to chop them
Joseph Andrew Stewart
This is the first recipe I tried from your website. It was great! I doubled it, but kept the water at 6 1/2 cups instead of fully doubling the water. The heat level was a bit high for my wife. I used 1/2 tsp of cayenne. Personally I enjoyed the warmth of the cayenne. My wife who is a very picky eater liked this recipe as well. She said she would give it four stars. I will say that the puree smelled a bit weird as I was cooking so I was pretty nervous, however, once I hit the release valve on the pressure cooker, the smell was great. I should also note that the cooking time was perfect. I let it naturally release for about 10 minutes before just letting the rest of the steam out. Lots of leftovers and I am looking forward to it. I ate it was some crackers which was good, and a toasted pita, which was also good.
Richa
Awesome! Use less of the cayenne as you can add some to individual servings later. Add in some other spice blends like berbere, baharat, curry powder when you reheat for flavor variations!
Joseph
Awesome suggestions. I will grab some of those spices. I ate my leftovers 3 days in a row and it was delicious every time.
Laura
I have not cooked this yet, I plan to tomorrow. Whatever I have ever made has always been delicious! I will make as soon as I get tomatoes.
I just want to say Joseph’s wife is a very lucky girl.
I shall return. Thank you so much.
Pam
Hi Richa!
Love this recipe. I have made it multiple times now with my InstaPot. The only problem I come across is when I add in the blended puree in to sauté…your recipe says to
Add the puree carefully, stir and cook until the puree thickens and smells roasted. 15 to 17 minutes.
However, when i do this, just after 3minutes it’s stars popping and splattering all over my kitchen, so now I cover the pot, and then after just 10minutes, the puree seems over cooked and gets stuck to the bottom of the pan and i have to scrape it off.
Am I supposed to turn the sauté button off once i put the puree in? What am I doing wrong here?
Thank you
Pk
Richa
Oh it’s supposed to be 5 mins. Not sure how it became 15. Changed it. Depending on moisture content it will take anywhere from 5 to 8/10 mins. Yes cover with a lid if it’s splattering too much. Once it thickens a bit , add the beans
Em
How would one modify this recipe or your book one to use quinoa or amaranth? I love both recipes but I’m gonna make a couple of double batches of both, as well as variations with different grains and I’m not sure how it’ll turn out. Would love to hear your thoughts! Your book kitchari recipe is top notch and I make it all the time!
Richa
amaranth would mostly need similar time as basmati rice. Quinoa will need a bit less time. If you use quinoa, soak the mung dal for atleast an hour, so that they both cook in the time, or use red lentils.
Sepeters
We had this for dinner last night and it was delicious! Everyone gobbled it up and then lamented that there was so little for leftovers. Yummy! Can’t wait til lunch!
Richa
Awesome!
Laura
I always have mung beans in my kitchen. I buy them in bulk, because I always have sprouts going. We’ve been visiting relatives for the last week, so there’s very little fresh food in the house upon our return. I went in search of a recipe that didn’t require me to go to the store after a 16 hour drive yesterday, and I found this.
This is the first time I have ever tried cooked mung beans. I turns out, I really like them! This recipe was amazing. Thank you! Soooo good.
Richa
Thats amazing. i love moong beans, They have a different flavor and are just the right amout of beany without an overpowering flavor and bean texture.
Ruby
Is it possible to use canned tomato in this recipe? I know I could buy fresh tomatoes, but they don’t taste as good out of season.
Richa
Sure. use diced canned.
Louisa
Thank you so much for replying so quickly. I’m about to make it for dinner tonight so the timing is perfect!
Louisa
So excited to try this as I love your recipes and am obsessed with my Instant Pot also! I do like to make large batches though, and wondering how I’d go in terms of the amount of liquid required when doubling or tripling this in the Instant Pot (I know that often you don’t require double or triple the liquid). Thanks also for providing an oil free option.
Richa
Yes you will need lesser liquid. For double, i would put about 1.5 times or slightly more.
Staci
Could split green mung beans be substituted into this recipe? I haven’t found whole but I’ve got split mung beans on hand. Thanks!
Richa
you would need to use white rice with the split mung beans as they cook quickly and cook the stew for 3 minutes in a pressure cooker/instant pot, or about 20 mins in a saucepan.
Susan
I made this last night. I used the split green mung beans and cauliflower rice instead of regular rice. This dish was amazing. Mung beans are now my favorite bean.
Régine Bohar
Thank you, Richa, for sharing this great recipe. I am not a fan of cinnamon or sugar, but I felt the recipe was begging for them, so I added some cinnamon powder, and a touch of maple syrup to balance the tartness of the tomatoes (I could have added jaggery). Delicious, and nourishing! I am looking forward to try your other recipes.
Richa
Awesome!
Cheffeelove
I did as well-really amazing meal.
Robin Fetter
I just had this for dinner and I must say…This is a very yummy variation of Kitchari! My family is in L-O-V-E with the kitchari recipe from your cookbook so it was nice to have another way to make it! Definitely more spiced than your cookbook version and having toasted bread with the meal is a MUST!!! Also, when you are an InstantPot addict like I am, this meal is a no-brainer! I will definitely be making this again!
Richa
Awesome!! Yes the kitchari in the book is the traditional kitchari which is supposed to be super light and not use too many spices for easier digestion for resting the tummy, and also appreciating the flavor of mung dal. with the whole mung and brown rice, it needs some extra spice 🙂 So glad you made this one!
Rachel
This looks amazing- if I were to double the recipe, would I also double the ginger/garlic/etc? Wasn’t sure if 2″ of ginger, 10 cloves of garlic, and 4 tomatoes would be too much.
Richa
You can use 1.5 inch ginger and 7-8 cloves of garlic and 3 tomatoes. Double would also work since the beans and rice will make a good quantity.
Rachel
Thank you! Making this today and hoping it helps me fight a cold. 🙂
Rachel
It turned out absolutely wonderfully. I made just the amount written here since it was my first try. Now it’s all gone and I want it again… So excited to discover your website! I’m trying to give it 5 stars below but it’s not working on my phone!
Yarrow
I live in the middle of nowhere and it’s hard to find fun ingredients. Can I substitute plain red lentils for the mung beans?
Richa
brown lentils would work better for the cooking time. Red lentils will get overcooked.
Gluten Free Babe
This recipe looks to die for! I can’t wait to make it. I am going to do it with the chickpea flour pancakes of yours. I think they will go super together. I make chickpea flour pancakes all the time. I’m excited to use my pressure cooker – which I usually only use to cook beans. Thanks!
Amira Fitzgerald
This was the first recipe I made with my new instapot and it worked wonderfully. Super yummy. First time having kitchari and I will be making again. Thanks so much for all of the amazing vegan recipes!
LaNita
Girl! Really, I have been looking through blog recipes for years. I had totally bored of the recipes and hadn’t tried a new one in some time … until now. Your site has totally revived the blog recipe world for me !I must be in the dark … or you are one of a kind and a highly skilled, highly creative co-creator and chef! Your future is so bright! I love that you are a brown woman doing it so way big! Keep going VeganRicha! You are here with deep intention and have a blessed message to share with the world! massive LOVE!! (I wrote this on another post but I wasn’t sure if it linked. I got an error message telling me I was posting too fast … I wanted you to see it 🙂
Richa
Thanks! got both messages. So glad you like what I cook up.
Priti
I cook kitchari in my InstaPot on ‘Porridge’ mode and give it a tadka just before serving. Thanks for suggesting this other way too.
Cassie
Yummy stew! I love the spices!
Jenna
Yes! I’ve been looking for a brown rice kitchari recipe. I had the most amazing pumpkin kitchari in Bali served with tempeh and a side of tomato chutney. I’ve been trying to recreate it ever since! This recipe may have to serve as the base for pumpkin experimentation. Plus, love that you’re making it in the pressure cooker — I make practically everything in mine. Thanks for all the great recipes!
Richa
Awesome! you can add chopped pumpkin with the beans and everything will cook together in the time.
Jenna
thanks for the tip! what kind of pumpkin do you recommend? i’ve only ever used canned
Richa
use any orange pumpkin or winter squash like butternut. you can also use indian squash or gourd like oppo squash (lauki), winter melon etc.
Kathryn
I made this last night in the oil-free version. It was very good and my husband also liked it. I added a cup of frozen small peas near the end to make a colorful one-dish meal although I’m sure greens would have been better had I had any.
A question – Is this supposed to be a soup or thicker? Perhaps I somehow added too much water.
Thank you for providing the oil-free option and I love that your recipes so often are for two.
Richa
it will be soupy right when done and it thickens considerably as it cools and continue to thicken by the next day. The rice and beans sometimes always absorb differently so you can reduce the water to 3.5 cups. you an also continue to simmer the stew uncovered so some of the water will evaporate.
ekstein11
How do I do this with out an instant pot, just over the stove?
Richa
see instructions in the notes about cooking in saucepan.
Samantha@ The Planted Vegan
This looks delicious! Love the addition of the mung beans!