Kitchiri, a delectable traditional dish originating from the kitchens of the Indian subcontinent, is a wholesome and flavorful one-pot meal that has captured the hearts and palates of many. Typically prepared with rice and lentils, this versatile dish showcases a harmonious blend of spices, vegetables, and often meat or seafood, resulting in a comforting and satisfying culinary experience. Whether you're seeking a quick and easy weeknight dinner option or a hearty meal to relish on special occasions, kitchiri stands ready to tantalize your taste buds with its vibrant flavors and wholesome goodness.
Check out the recipes below so you can choose the best recipe for yourself!
KITCHARI
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h40m
Number Of Ingredients 20
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
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
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
TOMATO & SPINACH KITCHARI
Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis
Provided by Esther Clark
Categories Dinner, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
- Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.
- Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.
Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your kitchari.
- Rinse the rice and lentils thoroughly before cooking. This will help to remove any dirt or debris.
- Soak the rice and lentils for at least 30 minutes before cooking. This will help them to cook more evenly.
- Use a heavy-bottomed pot or Dutch oven to cook kitchari. This will help to prevent the food from sticking to the bottom of the pot.
- Bring the kitchari to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the rice and lentils are tender.
- Stir the kitchari occasionally while it is cooking. This will help to prevent the food from sticking to the bottom of the pot.
- Season the kitchari with salt, pepper, and other spices to taste.
- Serve the kitchari hot, garnished with fresh cilantro or parsley.
Conclusion:
Kitchari is a delicious, nutritious, and easy-to-digest dish that is perfect for any meal. It is a great way to use up leftover rice and lentils, and it can also be made with fresh ingredients. Kitchari is a versatile dish that can be customized to your own taste. You can add different vegetables, spices, and herbs to create a unique and flavorful dish. Experiment and find your favorite way to make kitchari!
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