Easy One-Pot Indian Kitchiri
This one-pot dish is easy to make, cleansing, and absolutely comforting.
Servings: 4 people
Calories: 181kcal
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds (optional)
- 1 yellow onion diced
- 2 carrots diced
- 1 tablespoon ginger minced
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup basmati rice rinsed
- 1 cup red lentils rinsed
- 5 cups water or vegetable broth
- 4 cilantro sprigs chopped, for garnish
Instructions
- In a large heavy-bottomed pot, heat the coconut oil over medium-high heat. When the oil is hot and shimmering, add the cumin seeds and mustard seeds (if using) and cook for 1 minute, until the seeds begin to pop.
- Add the onions, carrots, and ginger to the pot and cook until the onions are tender, about 5 minutes.
- Add the turmeric, salt, pepper, rice, and red lentils. Stir to coat the rice with the spices.
- Add the water and bring the mixture to a boil. Reduce the heat to simmer and cook, covered, for 15 minutes.
- Check the pot to see if the rice and lentils are tender. If they are not but there is no more liquid, add an extra 1/2 cup water and cook for an additional 5 minutes. If the rice is tender but the mixture contains a lot of liquid, simmer uncovered for an additional 3 to 5 minutes.
- Serve the kitchiri with the chopped cilantro.