🥣 Sweet Kitchari with Vanilla Maple Chai Ghee

Ingredients

• Turn the instant pot onto the saute function. Add the ghee and let it melt. Once melted add in all the spices and saute for about 1 minute.
• Turn the saute function off (the pot will remain hot) and add the mung beans, rice and cubed apple. Toss until well coated with the ghee and spices.
• Add the water, seal the lid and turn on to manual high for 15 minutes.
• Once done manually release the pressure. Can serve with additional ghee and a sprinkle of cinnamon for extra flavor.
• 1 cup basmati rice (soaked overnight)
• ½ cup split mung beans (soaked overnight)
• 5 cups water (add an additional cup if you like your kitchari soupy)
• 1 apple, cored and chopped into 1 inch cubes
• 2 Tbsp Vanilla Maple Chai Ghee
• 1 tsp cinnamon
• 1 tsp cardamom
• 2 inch piece grated fresh ginger root
• ¼ tsp nutmeg (optional)
• ¼ tsp clove (optional)
• Heat the ghee in a large saucepan over medium heat. Add the spices, and sauté for about 1 minute.
• Add the mung beans, rice and cubed apple to the pot. Toss in the ghee/spice mixture until well coated.
• Add water and bring to a boil. Reduce heat to low, cover and simmer for about 25 minutes. If still watery after 25 minutes let cook for an additional 5 minutes.
• Remove from heat. Can serve with additional ghee and a sprinkle of cinnamon for extra flavor.