Kitchiri Unverified!

Yield: 4 servings
The book suggests that this is the dish behind teh dish that is kedgeree, if tht rings a bell. It target it as an ample "supper" or brunch dish.


  • 1 cup masoor dal or green lentils
  • 1/4 cup "vegetarian ghee" or butter
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 Tbl sunflower oil or substitute
  • 1 1/4 cups basmati rice
  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • 2 cloves
  • 3 cardamom pods
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 cups vegetable stock
  • 2 Tbl tomato paste
  • salt and freshly ground black pepper
  • 3 Tbl choped cilantro or parsley, for garnish


Cover the dal or lentils with boiling water and let soak for 30 minutes. Drain and boil in fresh water for ten minutes. Drain.

In the ghee or butter, fry the onion and garlic clove in a large saucepan for 5 minutes. Add rice and stir well to coat rice in the butter or oil. Stir in salt and pepper and cook gentle for a minute or so. Add lentils, stock, tomato paste, coriander, cumin, cloves, cardamom, bay leaves and cinnamn stick and bring to a boil. Reduce and simmer for 20 minutes or until the stock is absorbed.

Remove cinnamon stick and bay leaf before serving.