Kitchiri

Name: Kitchiri
Ingredients: 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

16 ingredients

5 steps

Ingredients

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

Directions

1

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.
2

Fry the onion and garlic int he ghee or butter and sunflower oil in a large saucepan for about 5 minutes.
3

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.
4

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.
5

Stir in the coriander or parsley and check the seasoning. Remove the cinnamon stick and bay leave.