Cranberry Kitchari

Did you know Cranberries are native to New England? I get so excited when I discover something is truly indigenous to a place. Other than apples, they’re the only fruit really in season in the Fall here. Hence all the cranberry and apple goodies coming to your holiday tables.

Tonight I prepared this delicious new dish inspired by my dear friend Lisa and some yummy fresh cranberries from Cape Cod, Massachusetts. If you can’t get your hands on fresh cranberries, use frozen ones instead.

Cranberry Kitchari
(Recipe for the instant pot)

Makes 3-4 servings

The night before:
1/2 cup split yellow mung beans
1 cup basmati rice
Put in large bowl with plenty of water and let soak for 6-8 hours or overnight.

The next day:
1 tsp fresh ginger minced
1 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black or brown mustard seeds
Pinch hing, a.k.a. asafoetida (optional)
1 cup fresh or frozen cranberries
Plain (untoasted) sesame oil, or olive oil
4 cups water
Handful cilantro chopped (or parsley if you’re one of those people)
Salt to taste

Pour sesame oil into the Instant pot on the sauté or “brown” setting. When warm, add spices and stir a few times. Rinse beans & rice under cool water and drain. Then add to pot. Stir to coat beans & rice with oil & spices. Add cranberries to pot. Place lid on pot and ensure it’s closed tightly. Set to cook under pressure for 10 minutes or use “rice” setting.

Go do something fun or relaxing.

Once it’s done cooking, release the pressure and open the instant pot. The cranberries will be sitting on top. Add cilantro and stir gently.

Serve with a pinch of pink salt and enjoy!