Ki’s Kitchari
Serving:
4Prep Time:
10 MinutesCook Time:
20 MinutesMealtime:
DinnerIngredients
- 1 cup basmati rice
- 1-½ cups red lentils
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- ¼ tsp black pepper
- 1 tbsp olive oil or 1 tsp coconut oil or 1 tsp melted ghee
- ½ tsp mustard seed
- 1 tsp ground cumin
- ½ ground coriander
- 2 cloves of garlic
- 1 level tsp ground ginger or 1 tsp finely chopped fresh ginger
- salt to taste
Step by Step Instructions
Step 1
Add rice and lentils to a bowl and rinse 3 times with warm water until liquid is not cloudy. Use your hand to massage the grains and rinse with clean water each time. Drain and set aside.Step 2
Heat a 6 cup pot to med-high heat and add oil (or other fat)Step 3
Add cumin and mustard seeds. Wait until the mustard seeds start to slightly pop then add the rice and the lentils.Step 4
Stir well and add all other herbs and spices. Mix again, stirring well to avoid rice burning.Step 5
Add salt, black pepper and 4 cups of the hot water.Step 6
Stir well and bring to a boil.Step 7
Once boiling, reduce the heat to medium-low and let cook for 15-20 minutes or until the rice is soft.Step 8
Kitchari is done when the lentils have melted and are no longer whole and rice is soft. The consistency should be a runny porridge. If your kitchari is not a porridge consistency and your rice is not soft, add small amounts of hot water, allow to be absorbed until you achieve the consistency.1 Comment
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I have consistently found I need about 6 cups of water. When I reheat leftovers, I always need to add more water.