If I could eat one thing for breakfast every day, it might be kitchari, a gently spiced rice and lentil dish that holds a cherished place in Indian cooking. Also known as khichdi, the dish varies from region to region, but it’s nearly always a combination of basmati rice and dal (dried split peas or lentils, which can be found at Indian grocers or well-stocked health foods stores). White basmati or long-grain rice will yield the best results, but if you don’t have either on hand, quinoa is a good substitute.
Course
Breakfast
Cuisine
Indian
Yields6servings
AuthorGena Hamshaw
Ingredients
1tablespooncoconut oil
2teaspoonsmustard seeds
1teaspooncumin seeds
1white or yellow onion, diced
3carrots, peeled and diced
1tablespoonfinely grated or minced fresh ginger, or 1 teaspoon ground ginger
3/4 cup(140 g) white basmati or jasmine rice, rinsed
1cup200 g dried moong dal, toor dal, urad dal, or red lentils
1teaspoonground turmeric
1/4 teaspoon ground cloves
1teaspoonsalt
1/4 teaspoon freshly ground black pepper
4cups(950 ml) low-sodium vegetable broth
2cups(475 ml) water
Optional Toppings
Lemon wedges, chopped fresh cilantro, melted coconut oil for drizzling
Instructions
Heat the oil in a large pot over medium heat. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes. Add the onion, carrots, and ginger and sauté for about 5 minutes, until the onion is tender and translucent.
Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes. Remove the lid, stir well, and then simmer, uncovered, for 5 to 10 minutes, until the texture resembles porridge (for a soupier texture, decrease the cooking time, and for a thicker texture, cook it a bit longer). Taste and adjust the seasonings if desired. Serve with your toppings of choice.