Best Kitchiri Recipes

KITCHIRI

Kitchiri image

This is a simple but extremely tasty rice and lentil dish. Don't be intimidated by the long list of ingredients - most of them are spices. This recipe is from Roz Denny's 'The Ultimate Vegetarian Cookbook.'

Provided by Lumberjackie

Categories Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

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 Facts : Calories 574.3, Fat 22.7, SaturatedFat 9.4, Cholesterol 32.8, Sodium 13.2, Carbohydrate 77.8, Fiber 8.3, Sugar 2.1, Protein 17.4

KITCHIRI

Kitchiri image

This is the Indian original, which inspired the classic breakfast dish known as Kedgeree. Made with basmati rice and small, tasty lentils, this will make an ample supper or brunch dish. From: The Inspired Vegetarian

Provided by Karen Elizabeth

Categories Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup green lentils or 1 cup masoor dal
1 onion, chopped
1 garlic clove, crushed
2 ounces butter or 2 ounces vegetarian ghee
2 tablespoons sunflower oil
1 1/4 cups basmati rice
2 teaspoons ground coriander
2 teaspoons cumin seeds
2 cloves
3 cardamom pods
2 bay leaves
1 stick cinnamon
4 cups vegetable stock
2 tablespoons tomato puree
salt & freshly ground black pepper
3 tablespoons fresh coriander or 3 tablespoons parsley, chopped, to garnish

Steps:

Cover the lentils or dhal with boiling water, and soak for 30 minutes.
Drain and boil in fresh water for 10 minutes.
Drain once more, and set aside.
In a large saucepan, melt the butter or ghee, with the oil, and fry the onion and garlic for about 5 minutes.
Add the rice, stir well to coat the grains in the ghee or butter and oil, then stir in the spices. Cook gently for a minute or so.
Add the lentils, stock, tomato puree and seasoning. bring to the 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 leaves.

Nutrition Facts : Calories 567.1, Fat 20.9, SaturatedFat 8.6, Cholesterol 30.5, Sodium 114, Carbohydrate 78, Fiber 17.8, Sugar 3.1, Protein 17.9

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