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Wholesome Red Lentil and Turmeric Kitchari with Crispy Onions
Red lentil and basmati kitchari cooked with turmeric tempering, cumin and mustard seeds, topped with crispy onions.
- 120 g Red lentils (Masoor dal)
- 80 g Basmati rice
- 1 tbsp Ghee or vegetable oil
- 3 g Cumin seeds
- 1 g Mustard seeds
- 10 g Fresh ginger, grated
- 2 g Turmeric powder
- 0.5 g Asafoetida (Hing)
- 10 g Fresh coriander
- 50 g Onion, thinly sliced
- 750 ml Water
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils and rice together thoroughly until the water runs clear. Set aside.
- Step 2
Prepare the tempering (Tadka): Heat the ghee or oil in a heavy-bottomed saucepan or pot over medium heat.
- Step 3
Add the cumin seeds and mustard seeds. Once the mustard seeds begin to splutter (about 30 seconds), add the sliced onion.
- Step 4
Fry the onion until golden brown and slightly crispy (about 6-8 minutes). Remove about half of the crispy onions and set aside for garnish.
- Step 5
To the remaining oil in the pot, add the grated ginger, turmeric powder, and asafoetida. Sauté for 30 seconds until fragrant.
- Step 6
Add the rinsed lentils and rice mixture to the pot. Stir well to coat everything in the spices.
- Step 7
Pour in the water. Bring to a boil, then reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes, or until the lentils and rice have completely broken down into a soft, porridge-like consistency. Stir occasionally to prevent sticking.
- Step 8
Season with salt to taste. Stir in half of the fresh coriander.
- Step 9
Serve hot, topped with the reserved crispy onions and the remaining fresh coriander.
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