- 1 tbsp coconut oil
- 2 tsp cumin seeds
- 1 ½ tsp coriander seeds or 1/2-1 tsp ground coriander
- 1 tsp fenugreek seeds
- ½ tsp mustard seeds
- 2 tsp fresh ginger grated
- 1 tsp ground turmeric
- 1 tsp sea salt
- Black pepper to taste
- 4 cups chopped vegetables of choice (e.h. zucchini, carrot, broccoli, spinach, etc.)
- ½ cup (100 g) dried jasmine rice or basmati rice
- 1 cup (215 g) moong dal (yellow split mung beans) rinsed, or use lentils
- 4 ½ cups vegetable broth
- ½ cup (120 ml) canned coconut milk
- Fresh herbs like cilantro leaves or parsley, to garnish
- Veggies used: 1 cup chopped carrot (120 grams), 1 cup chopped zucchini (180 grams), 1 heaped cup broccoli (100 g), 1 heaping cup of spinach (40 grams), but you can substitute with any vegetables you prefer. For Instant Pot preparation, sauté the spices in oil first, then add all ingredients and cook on high pressure for 7-8 minutes. Release pressure naturally for softer kitchari or manually for firmer texture.
