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Try our Easy One-Pot Indian Kitchiri for dinner, tonight!
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4.38 from 8 votes

Easy One-Pot Indian Kitchiri

This one-pot dish is easy to make, cleansing, and absolutely comforting.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: Indian
Keyword: Gluten-Free, Plant-Based, Quick and Easy
Servings: 4 people
Calories: 181kcal


  • 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


  • 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.


Serving: 1.5cup (approx) | Calories: 181kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Saturated Fat: 2g | Sodium: 623mg | Potassium: 372mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5241IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg |
SmartPoints (Freestyle): 11