Kitchiri

KITCHARI



Kitchari image

The main ingredient in this good-for-you savory porridge is yellow mung dal, split mung beans that break down and thicken as they cook.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h40m

Number Of Ingredients: 20

2 cups packed cilantro leaves (from 1 large bunch)
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup finely shredded unsweetened coconut
2 tablespoons chopped ginger
1 teaspoon honey
1 teaspoon mineral salt or kosher salt
2 cups yellow mung dal
1 cup basmati rice
3 tablespoons ghee or clarified butter
1 teaspoon whole cumin seeds
1 teaspoon whole mustard seeds
1 teaspoon whole fennel seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 small cinnamon stick
3 green cardamom pods
1 packed tablespoon grated ginger (from a 2-inch piece)
2 teaspoons mineral salt or kosher salt
8 cups mixed vegetables, such as cauliflower, zucchini, sweet potato, bok choy, carrots, and green beans, cut into bite-size pieces

Steps:

  • Make the coconut-cilantro chutney: Place everything in a food processor or blender with 3 tablespoons cold water. Process to a paste. Chutney will keep in an airtight container in the refrigerator for up to 3 days, though it will lose its vibrant color.
  • Make the kitchari: Rinse dal and rice in several changes of water until water runs clear. Drain and set aside.
  • In a large pot, heat ghee over medium-high. Add cumin seeds, mustard seeds and fennel seeds and cook, stirring, until mustard seeds pop, 1 to 2 minutes. Add remaining spices and ginger and cook, stirring, until fragrant, 30 seconds. Add dal and rice mixture, 10 cups water, salt, and vegetables. Bring to a boil, then reduce heat and simmer partially covered, stirring occasionally, until most of the water is absorbed and the rice and vegetables are tender, about 1 hour. Serve with chutney.


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

Recipe From food.com

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients: 16

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:


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.'

Recipe From food.com

Provided by Lumberjackie

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients: 16

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
Calories574.3
Fat22.7
SaturatedFat9.4
Cholesterol32.8
Sodium13.2
Carbohydrate77.8
Fiber8.3
Sugar2.1
Protein17.4

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.




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  2. Drain the lentils. Pour rice into a fine mesh strainer and rinse under running water until the water runs clear.
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Learn how to cook Instant Pot Kitchari. Servings: 4. Skill Level: 1. 5 minutes prep time. 25 minutes cook time.Read or watch the video 1) Combine either 2 tsp of our Kitchari Spice Mix or the spices listed above in a small bowl. Add a small bit of water and mix to create a thick paste. Set aside. 2) Turn your Instant Pot on "Saute" mode - Add 2 tbsp of ghee to the pan and allow to melt as the ... ... Show details


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  1. Rinse half a cup of rice and a cup of dal separately at least 2-3 times to get rid of dirt and excess starch.
  2. Rinse half a cup of rice and a cup of dal separately at least 2-3 times to get rid of dirt and excess starch.
  3. Heat oil in a medium pot or deep skillet and add a teaspoon each of mustard seeds, cumin seeds, and ground coriander and give it a quick stir. Then, add a teaspoon each of ginger and turmeric and sauté for a few seconds.
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