Stove top

1. Rinse the rice and split mung beans until the water runs completely clear. Set aside.
2. On medium-low heat, add the ghee or oil to a medium pot, then sauté the ground spices for 5-7 seconds. Be careful not to burn them.
3. Add the rice and mung beans and stir until coated in the spices and oil.
4. Add the diced vegetables, saving the leafy greens for later.
5. Pour in 4.5 cups of water with the salt, cover, and simmer on medium heat for 35 minutes or until the rice and mung beans are soft.
6. Add the leafy greens and cook for another 10 minutes.
7. Let it cool for a few minutes, then garnish with toppings of your choice. Eat with gratitude and love.

Instant Pot

1. Set to sauté for 7 seconds. Add the ghee and spices and sauté for 3 seconds, stirring constantly.
2. Add the rice and mung beans and stir for 4 seconds. Add all the vegetables, setting aside delicate leafy greens such as baby spinach.
3. Add the broth or water and salt. Don't add extra water, since kitchari made in the Instant Pot is soupier.
4. Close the lid and cook on Bean/Chili or high pressure for 10 minutes with a natural release.
5. Open the lid and stir in any delicate greens or fresh herbs. Let sit for 2 minutes, then serve with garnishes.

Crockpot

1. Follow the Instant Pot instructions; sautéing the spices is optional.
2. Cook on high for 3-4 hours, or on low for 6-8 hours if you prepare it in the morning before work.
3. Stir in delicate greens and fresh herbs, let sit for 2 minutes, and serve with garnishes.