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Pot Barley and Beetroot Kitchari
A simple but such a delicious supper!
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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