Ayurvedic Cooking with Irina

Pot Barley and Beetroot Kitchari

A simple but such a delicious supper!
Print Recipe Pin Recipe
Course Main Course

Equipment

  • Electric Pressure Cooker, I used Instant Pot Mini

Ingredients
  

  • 1/2 cup whole mung beans, soaked overnight and rinsed
  • 1/2 cup pot barley, soaked overnight in 1 cup water
  • 1/2 cup white basmati rice, rinsed
  • 2 tsp pink salt
  • 1 pinch hing
  • 1 pinch turmeric
  • 1 tbsp coriander seeds
  • 10 curry leaves
  • 1 inch grated ginger
  • Freshly ground black pepper
  • 3 tbsp ghee
  • 1 small beetroot, chopped
  • 2 carrots, chopped
  • 1 cup cabbage, chopped
  • 2 cups fresh parsley, chopped
  • 1/2 tbsp crème fraíche - optional to serve
  • Nomato Sauce - optional to serve, see notes for the recipe

Instructions
 

  • Heat half of the ghee, fry the spices for a few minutes. Add the beans, rice and barley, salt, cook for a 5 minutes, stirring.
  • Pressure Cook on high for 18 mins with added 4 cups water. Let the pressure come down by itself
  • In the meantime, heat the other half of the ghee and gently fry the veggies with a splash of water under a lid till soft, for about ten minutes.
  • Stir the veggies and parsley into the cooked mixture in the Instant Pot and let the flavours mingle under the lid for about five minutes.
  • (You can add a little more water if you want the consistency to be more soupy.)
  • Serve with a little creme fraiche and Nomato sauce.

Notes

Serve with half a tablespoon of non-sour creme fraiche and my Nomato Sauce, both optional.
Nomato Sauce Version 1
Nomato Sauce Version 2
Keyword barley, beetroot, kitchari, one pot