Brown rice and mung bean kitchari from Vegan Richa's Instant Pot™ Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond (page 119) by Richa Hingle

  • cilantro
  • fresh ginger
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute cashew cream for coconut cream, black mustard seeds for cumin seeds, and sunflower oil for safflower oil. See recipe for vegetable suggestions. This recipe appears in the book as a variation of “Split mung bean & rice porridge (Mung dal kitchari)”.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cashew cream for coconut cream, black mustard seeds for cumin seeds, and sunflower oil for safflower oil. See recipe for vegetable suggestions. This recipe appears in the book as a variation of “Split mung bean & rice porridge (Mung dal kitchari)”.

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