May 26, 2018
My kichari is different from most recipes because the grains of rice are separate and fluffy as opposed to most recipes where the rice is mushy and sometimes soupy.
Kichari is a dish that is made with rice and lentils so it's really a complete, wholesome meal. I make this dish with orange masoor lentils but you can make it with yellow mung lentils as well.
Growing up we ate kichari with qeema and tomato chutney. After I got married I added a soft, scrambled egg to the mix because that's how my husband likes to eat it. Kichari is one of my fallback dishes as it's quick and easy and my family loves it, especially in Ramadan. I serve it in the morning at Sehri time as it's filling, nutritious and doesn't make us thirsty throughout the day.
Please try making kichari using my recipe or tweak to your own taste adding different lentils and spices.
1 cup basmati rice washed and soaked in water
1/2 cup orange masoor lentils washed and soaked in water
2 tablespoons ghee
1 small onion, finely chopped
1 small cinnamon stick (optional)
1 whole clove (optional)
1/4 teaspoon turmeric powder
1 teaspoon salt or to taste
3 1/2 cups hot water
In a medium pot, heat ghee and sauté onions until soft.
Add cinnamon stick and clove (optional) and fry for a minute or so.
Add turmeric powder and salt.
Strain the soaked rice and lentils and add to the pot. Add 3 cups hot water to the pot.
Boil on high heat until most of the water evaporates.
Add 1/2 cup hot water.
Cover and steam on low heat for about 15 minutes or until you see the steam coming out of the pot.
Tips and Bits
Add less turmeric powder if you prefer a less yellow color.
Sometimes I add a few fresh mint leaves to the water.
You may need to adjust water so add less and you can always add more if needed.
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