Kitchiri Recipes

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.

Steps:

• 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.

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.