Kitchri

Kitchri

Savoury rice and lentils

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
200g long-grain rice
205g red lentils
2 1/2 tablespoons ghee
2 onions, thinly sliced
2 1/2 teaspoons salt
1 1/2 teaspoons Garam masala

Method

  1. Wash the rice well and drain in a colander for 30 minutes. Wash the lentils well, removing any that float to the surface, then drain.
  2. Heat the ghee in a heavy-based saucepan. Add the onion and cook over medium heat until golden brown. Remove half the onion to a plate. Add the rice and lentils to the pan and cook for about 3 minutes, stirring constantly. Add 1.25 litres hot water, the salt and garam masala and stir to combine. Bring to the boil, then reduce the heat, cover, and simmer over low heat for 20–25 minutes, or until the rice and lentils are tender. Do not lift the lid or stir during cooking. Serve hot, garnished with the reserved fried onion.

Note

  • This is a soft kitchri with the consistency of porridge. If a drier, fluffier result is desired, reduce the water to 875 ml. Also, whole spices, such as a cinnamon stick and a few whole cloves, bruised cardamom pods and peppercorns may be used instead of garam masala.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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