Kitchari, also spelled as “khichdi” or “kitchari,” is a traditional Indian dish that’s a blend of rice and lentils. This dish is is a hug in a bowl, wholesome , and has lots of interesting health benefits. If you are looking for a hearty meal try this kitchari recipe. It is really simple to make and its super tasty.
INGREDIENTS
Kichari Ingredients Spices :
- 1 cup Basmati Rice
- 1 cup Split Red Lentils
- 3 tablespoons Ghee
- ½ teaspoon Turmeric
- ½ teaspoon Jeera Seeds
- 1 teaspoon Salt
- ¼ teaspoon Hing (Asafoetida)
- 5 cups Water
Tempering Spices (Tadka):
- 1 tablespoon Ghee
- ½ teaspoon Jeera Seeds
- ½ teaspoon Mustard Seeds
- 4 cloves Sliced Garlic
- 1 Shallot (Diced)
- 1 Green Chilli
- 1 sprig Curry Leaves
- ¼ teaspoon Turmeric
- ½ teaspoon Masala
- 2 tablespoons Coriander
METHOD
- Combine 1 cup of basmati rice and 1 cup of split red lentils in a bowl.
- Rinse the rice and lentils, and set them aside.
- In an Instant Pot, use the Sauté Function to heat 1 tablespoon of ghee, turmeric, and jeera seeds until they release their aroma.
- Add the rinsed rice, salt, hing, and 5 cups of water. Mix well.
- Switch to the pressure cook function and cook for 20 minutes.
- For the Tadka: This step involves adding aromatic spices to hot oil. Do this after the rice and lentils have cooked.
- In a small pan, heat 3 tablespoons of ghee, and then add jeera seeds, mustard seeds, sliced garlic, diced shallots, green chillies, curry leaves, turmeric, masala, and coriander. Heat for 2-3 minutes.
- Add the tempered spices to the cooked rice and lentils. Mix well.
- Serve the kitchari in a large bowl, and top it with more coriander.
You can enjoy this dish on its own or pair it with plain tomato chutney, potato curry, or curried pickled chillies for added flavour.