If you love dhal and rice, you will love Khitchri. Also known as Khitcheri or Kitcharee, this a one pot wonder is made from a broth of lentils and rice. First boiled then simmered in ghee and mild spices. The combination of lentils and rice form a soft mash like consistency that is both easy to digest and prepare. Kitchri, was one of Amma’s famous Monday lunch dishes, often served best with tomato chutney.
In recent years this comfort food has become popular globally because of its appeal as an ayuvedic meal, one that is not just tasty but supposedly good for rebuilding your gut health too. Kitchari can be both basic and elaborate in its use of spice and flavor sensations. Amma’s Kitcharee was often braised with finely sliced onion, dried red chillies and jeera seeds (cumin). Similarly the rice texture can vary from grainy to soft. I am not a fan of soft cooked rice, but when it comes to Kitchari, it is an exception I make gladly. I like the soft mash like texture. I have also opted for the most basic form in this recipe – easy to make and toddler friendly, the less things to pick out the better.
I used powdered jeera instead of wholeones and fried finely chopped onion in ghee instead of garnishing withit.
Enjoy the Khitchri Recipe below!
Khitchri Recipe
Ingredients:
- 1 cup rice
- 1 cup lentils (spilt pea or moong dhal)
- half teaspoon grated garlic
- half onion diced fine
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- pinch of cardomom
- 1/2 teaspoon turmeric
- 3 tablespoons ghee
- salt to taste
Instructions:
How to cook Khitchri Recipe
- Add the rice and lentils to a pot of warm water. Bring to boil for 5 minutes.
- Remove from heat. Rinse until water is clear. Drain
- Add 2 cups water and salt. Boil until the desired consistency is achieved.
- Prepare the onions and spices.
- Heat a pan on medium heat. Add ghee.
- Add onions. Fry until soft. Add all spices. Fry for 2-3 minutes.
- Add rice and lentil.
- Combine until a soft yellow mash like texture forms.
- Serve warm with Chutney.