Friday, July 22, 2011


Kitchiri is a classic Indian dish. Easy to make and good for you too. It's popular with those practicing Ayurvedic medicine for it's ability to purify the digestive tract and cleanse the body of toxins. The recipe below is taken from 'The Inspired Vegetarian,' by Christine Ingram. Add some paneer if you have some handy, or cubed potatoes. I've always been amazed that every time I make it, it always turns out a little differently.

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

Cover the dal 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 in the ghee or butter and oil in a large saucepan 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 paste 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 cilantro or parsley and check the seasoning. Remove the cinnamon stick and bay leaf.

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