Author: Priyanka Govender-Chanderdeo
About: Priyanka Govender-Chanderdeo is a recipe developer and food and lifestyle content creator. You can follow her Instagram on @inspiredbyprisfood
4 to 6
Easy
10 minutes, plus 30 minutes’ soaking time
40 minutes
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
