Kitchree Recipes

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.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h40m

Number Of Ingredients 20

Ingredients

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.

KITCHREE

Kitchree image

This recipe comes from "American Whole Foods Cuisine" by Nikki and David Goldbeck. Rice and lentils are traditional staples in almost every bean/grain culture. Kitchree is rooted in India, and is reserved for family feeding, though in the West it is a novelty and suitable for entertaining. We love this meal, and have it at least once a month. It is best served scooped up with warm naan, with a salad as an accompaniment. I always use the cloves as my seasoning and have loved this variation so much I have not tried the others.

Provided by WildLightning

Categories Indian

Time 1h10m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 cup white rice (short or medium grain preferred)
1 cup dried lentils
3 cups boiling water
1 bay leaf, crushed
1 cinnamon stick
1/4 teaspoon ground pepper
1/2 teaspoon clove (or 6 cardamon pods, or 1 teaspoon cumin seed)
1 teaspoon salt
4 naan bread

Steps:

Heat oil in a 3-quart pot and saute onions until golden.
Rinse rice and lentils in a colander and drain. Add to onions and saute for 2 to 3 minutes to dry.
Add boiling water and seasonings.
Cover and simmer over low heat until quite tender, about 1 hour. Check after about 45 minutes and, if dry but not yet tender, add additional water.
Adjust salt to taste and serve while hot accompanied with the naan.

Nutrition Facts : Calories 416.5, Fat 7.6, SaturatedFat 1.1, Sodium 595.2, Carbohydrate 70.4, Fiber 16.7, Sugar 2.6, Protein 16

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