Best 2 Kitchiri Recipes

Kitchiri, also spelled khichuri, is a classic comfort food from the Indian subcontinent, relished for its simplicity, wholesomeness, and delectable taste. Typically made with a harmonious blend of rice, lentils, and a melange of spices, this versatile dish can be tailored to suit diverse dietary preferences and regional variations. Our culinary journey takes you through an array of kitchiri recipes, each offering a unique symphony of flavors and textures. From the traditional Bengali khichuri, a harmonious blend of rice, lentils, and vegetables, to the Hyderabadi kitchiri, elevated with the richness of lamb and an aromatic blend of spices, these recipes capture the essence of this beloved dish. For those seeking a vegan delight, the moong dal khichuri, crafted with split mung lentils and a vibrant medley of vegetables, promises a satisfying and nutritious meal. Health-conscious individuals will appreciate the quinoa kitchiri, a gluten-free and protein-packed rendition of this classic, while those with a penchant for seafood can savor the coastal delight of the fish kitchiri, brimming with the bounty of the sea. Embark on this culinary expedition and discover the diverse culinary expressions of kitchiri, a dish that has captured the hearts and palates of food enthusiasts across the globe.

Let's cook with our 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.

KITCHIRI

Kitchiri image

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

Ingredients

1 cup green lentils or 1 cup masoor dal
1 onion, chopped
1 garlic clove, crushed
2 ounces butter or 2 ounces vegetarian ghee
2 tablespoons sunflower oil
1 1/4 cups basmati rice
2 teaspoons ground coriander
2 teaspoons cumin seeds
2 cloves
3 cardamom pods
2 bay leaves
1 stick cinnamon
4 cups vegetable stock
2 tablespoons tomato puree
salt & freshly ground black pepper
3 tablespoons fresh coriander or 3 tablespoons parsley, chopped, to garnish

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

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your kitchari. Use organic vegetables when possible and choose basmati rice for its light, fluffy texture.

Cook the kitchari slowly: This allows the flavors to meld and the rice to absorb the spices and vegetables. Simmer the kitchari for at least 30 minutes, or until the rice is tender and the vegetables are cooked through.

Add your own personal touch: Feel free to experiment with different spices and vegetables to create your own unique kitchari recipe. You can also add protein, such as chicken or lentils, to make the dish more filling.

Serve kitchari with your favorite toppings: Some popular toppings include yogurt, chutney, and papadums. You can also serve kitchari with a side of raita, a cooling yogurt-based sauce.

Conclusion:

Kitchari is a delicious and nutritious dish that is easy to make and can be enjoyed by people of all ages. It is a great way to use up leftover rice and vegetables, and it is also a good source of protein, fiber, and vitamins. Whether you are looking for a quick and easy meal or a healthy and satisfying dish, kitchari is a great option.

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