Kitchari
Over a year ago
2,033 views
Ingredients
- 1 cup yellow split lentils
- 1 cup basmati rice
- 1 inch fresh ginger finely chopped
- 2 tbsp shredded coconut (unsweetened)
- 1 small handful fresh coriander chopped
- ½ cup water
- 3 tbsp ghee or vegetable oil
- 1 ½ inch cinnamon stick
- 5 whole cloves
- 4-5 cardamom pods (crushed)
- 10 black peppercorns
- 3 bay leaves
- ¼ tsp turmeric
- ¼ tsp salt
- 6 cups water
Accompaniment
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Description
A simple but really effective mix of rice, lentils and spices, creating a little-known speciality straight from the subcontinent.
Method
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1
Wash the lentils and rice until water is clear. Soaking the lentils for half an hour before cooking will give best results.
Combine the ginger, coconut, coriander and 1/2 cup water. If a blender is available, blend until smooth.
Heat a large saucepan on medium heat and add the ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until fragrant. Add the blended items to the spices, then the turmeric and salt. Stir until lightly browned.
Stir in the lentils and rice and mix very well.
Pour in the 6 cups of water, cover and bring to a boil. Let boil for a minute or two and then turn down the heat to a gentle simmer. Cook, lightly covered, until the lentils and rice are soft, about 25-30 minutes. Add water if needed.
Chef's Tips
If you are using unsplit lentils, extend the cooking time by up to 45mins. Unsplit lentils will need to be soaked overnight before use.
Works well with a vegetable side (okra, for example) and with roti. A light dahl (tarka) would also be a good addition.
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