Kitchiri
Ingredients
- 1 cup masoor dal or 1 cup green lentil ⓘ
- 1 onion, chopped
- 1 garlic clove, crushed
- 4 tablespoons vegetarian ghee or 4 tablespoons butter ⓘ
- 2 tablespoons sunflower oil ⓘ
- 1 1/4 cups basmati rice ⓘ
- 2 teaspoons ground coriander
- 2 teaspoons cumin seeds
- 2 cloves
- 3 cardamom pods (or 1-1 1/2 tsp ground cardamom) ⓘ
- 2 bay leaves ⓘ
- 1 cinnamon stick ⓘ
- 4 cups stock ⓘ
- 2 tablespoons tomato puree ⓘ
- salt & fresh ground pepper ⓘ
- 3 tablespoons fresh coriander or 3 tablespoons parsley, chopped ⓘ
Instructions
- Cover the dhal or lentils with boiling water and soak for 30 minutes. Drain and boil in fresh water for 10 minutes. Drain once more and set aside.
- Fry the onion and garlic int he ghee or butter and sunflower oil in a large saucepan for about 5 minutes.
- Add the rice, and stir well to coat the grains in the ghee/butter and oil. Stir in the spices. Cook gently for a minute or so.
- Add the lentils, stock, tomato puree, and seasoning. Bring to a boil, then cover and simmer for 20 minutes until the stock is absorbed and the lentils and rice are just soft.
- Stir in the coriander or parsley and check the seasoning. Remove the cinnamon stick and bay leave.
Nutrition & Diet Analysis (per serving)
799
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).