Kitchari
4 to 6
Easy
10 minutes, plus 30 minutes’ soaking time
40 minutes
“Kitchari is an ancient, healing meal that nourishes the soul. It’s a one-pot dish made using rice and lentils cooked with warming spices such as cumin, turmeric and ginger. Served with a simple tomato chutney and potato curry, this is a hug in a bowl.”
Ingredients
Method
- 200 g red lentils
- 180 g basmati rice
- oil, for frying
- 1 t ground turmeric
- 1 t jeera (cumin) seeds,
- ½ tomato, diced
- 1½ t salt
- 1½ litres water
- ½ cup oil
- ½ onion, diced
- 2 cloves garlic, sliced
- 1 t ginger, grated
- ½ t mustard seeds
- ½ t Kashmiri masala
- 1 sprig curry leaves
- 2 dried chillies
- 2 green chillies
- a handful fresh coriander, chopped
- 1 T heaped butter
Method
Ingredients
1. Rinse the red lentils and basmati rice together 2–3 times until the water runs clear. Soak for 30 minutes.
2. Heat a little oil in a saucepan, then add half the turmeric and half the jeera seeds and fry for 2 minutes. Add the tomato and salt and cook for a few minutes until softened.
3. Add the washed and soaked lentils and rice and the water. Cook for 35–40 minutes, stirring until thick and soft, similar to the consistency of thick porridge. Add more water if necessary so the pan doesn’t cook dry.
4. Heat the oil in a separate pan and add the onion, remaining turmeric and jeera seeds, garlic, ginger, mustard seeds, Kashmiri masala, curry leaves, dried chillies, green chillies and 1 T coriander. Cook for 2–3 minutes or until fragrant. Pour the tempered spices over the cooked kitchari and mix well.
5. Add the remaining coriander and the butter and turn off the heat. Serve immediately.
Photograph: Clinton Friedman
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