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Recipe Friday: Instant Pot Kitchari

We spend our lives working to make our clients happy. Catering to their needs and providing what they desire. Sometimes there is a greater calling which entails giving people something they don't even realize they require. This is where this Alchemy of Ayurveda comes in.

Ayurveda is a 5000+ year old discipline of health and wellness derived from consuming the types of nutrition that truly heal each individual person, to create balance in all aspects of life. Including our profession.

During Catersource + The Special Event last week in Miami Beach, Paul Seaman, Executive Chef for PJBJ and Beverly Jones, a Ayurvedic Consultant for PJBJ discussed how these principles can create new flavor profiles and more importantly, how to address the needs of your clients in ways that will create an intimate and unbreakable bond. Ayurveda originated in India, but it is not necessarily Indian Cuisine. It involves the combination of unique and well-known culinary herbs and flavors to reach specific goals in healing and pleasure.

Below you will find a recipe for Kitcheri, which  means mixture, usually of two grains.  A kitcheri cleanse is an eating plan that's designed to reset your eating habits and give your body a break. The cleanse focuses only on a handful of easy-to-digest foods. 

Instant Pot Kitchari


½ cup Royal Red Rice
½ cup Mung dal
2 ea. cloves garlic, fresh, peeled, diced small
3 ea. cloves garlic, fresh, peeled, sliced
2 ea. bayleaf, whole or 6 curry leaves
2 ea. tomatoes, large, diced (peeling optional)
1 ¼ cup vegetarian stock
1 can Rotel diced tomatoes with green peppers
½ jalapeno, optional
½ ea. yellow, red and orange peppers, julienned
½ onion,  julienned
10 ea. asparagus spears, cut in to 1” lengths
15 ea. snow peas
1 tsp  Coriander powder
1 tsp  Turmeric powder
½ tsp  Cumin powder
½ tsp  Paprika powder
½ tsp  Garam masala
½ tsp  Cinnamon
½ tsp  Chili powder
¼ tsp  Cayenne (optional)
¼ tsp  Cracked black long pepper
1 tsp  Himalayan salt
Pinch  Hingu/Asafetida
½ cup  Cilantro leaves – roughly chopped
1 ea. lemon,  rolled and cut in half for juicing

Ingredients for Pre-Portion Mirepoix

½ onion, yellow, peeled
1 carrot, medium, peeled  Medium diced
1 celery stalk

Ingredients for Pre-Portioned Seeds

½ tsp  Cumin seed
½ tsp  Mustard seed
½ tsp  Coriander seed
½ tsp  Sesame seed


  1. Set Instant Pot to sauté.

  2. Add 2 T – good oil:  Ghee, Safflower, Sunflower, of Mustard – NO Coconut

  3. Add seeds and listen for them to pop – approx. 30 seconds.  Don’t burn!

  4. Add mirepoix (onion / carrot / celery) and cook 1 minute

  5. Add 2 garlic cloves, curry/bay leaves, tomato – cook 30 seconds

  6. Add vegetable stock, stir well

  7. Add rice and Mung dahl, stir

  8. Add all spices & herbs, stir

  9. Add Rotel & optional jalapeno

  10. Set for 22 minutes on Manual Setting

  11. After 15 minutes have passed:

  12.   In Saute Pan add:  1 T good oil, julienne of onion, multi-color peppers, asparagus, snow peas, and 3 sliced garlic cloves

  13.   Reserve

  14. Let rice mixture set for 10 minutes before opening Instant Pot.

  15. Stir with fork

  16. Place in serving bowls.

  17. Garnish with vegetables, chopped cilantro, and lemon juice

  18. Serve immediately



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