Kitchari is a combination of rice cooked in a slit pea soup. Mildly seasoned with salt, butter and fresh vegetables such onions and tomatoes.
- ½ cup slit peas [dhal]
- 1 cup rice
- ¼ onion, sliced
- ¼ tomato, finely chopped
- 1 sprig thyme
- 2 mint leaves, chopped
- 3 sprigs curry leaves
- ¼ teaspoon of mixed ginger and garlic paste
- ¼ teaspoon each of turmeric powder, chilli powder, mixed coriander and cumin powder
- 1½ tablespoons of butter
Braising of the kitchari
1 tablespoon of oil
A Pinch of mustard seeds
1 slit green chilli
A pinch of cumin
- In a pot add in a litre of water, rice, slit peas and bring to a boil.
- At boiling point a white startchy substance will appear.
- Remove the mixture from the stove top and rinse 2-3 times till the water runs clear.
- Return the pot to the stove and stir in the onions, tomatoes, mint, spring onion, curry leaves, chilli powder, tumeric powder, mixed cumin and coriander powder and salt to taste.
- Boil till the split peas are soften in a pulp like consistency and rice has become soft but not mushy.
- Additional water may be needed.
- Stir in the butter.
- In a frying pan combined all the braising ingredients and fry till the chilli changes colour.
- Pour the braised mixture into the kitchari.
- Garnish with freshly chopped coriander.