Kitchiri

"This is a simple but extremely tasty rice and lentil dish. Don't be intimidated by the long list of ingredients - most of them are spices. This recipe is from Roz Denny's 'The Ultimate Vegetarian Cookbook.'"
 
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Ready In:
50mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • 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.
  • Fry the onion and garlic int he ghee or butter and sunflower oil in a large saucepan for about 5 minutes.
  • 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.
  • 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.
  • Stir in the coriander or parsley and check the seasoning. Remove the cinnamon stick and bay leave.

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RECIPE SUBMITTED BY

I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make. I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen. I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.
 
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