Kitchri

20 mins
Serves 4
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Directions

  1. 1Rinse the rice and lentils and drain.
  2. 2Rinse the rice and lentils and drain.
  3. 3Rinse the rice and lentils and drain.
  4. 4In a pot, add olive oil, drained rice, lentils and salt.
  5. 5In a pot, add olive oil, drained rice, lentils and salt.
  6. 6In a pot, add olive oil, drained rice, lentils and salt.
  7. 7Mix the rice for 30 seconds on medium heat.
  8. 8Mix the rice for 30 seconds on medium heat.
  9. 9Mix the rice for 30 seconds on medium heat.
  10. 10Pour the boiling water and bring to a boil. Then cover and reduce the heat to low heat.
  11. 11Pour the boiling water and bring to a boil. Then cover and reduce the heat to low heat.
  12. 12Pour the boiling water and bring to a boil. Then cover and reduce the heat to low heat.
  13. 13Cook for 20 minutes.
  14. 14Cook for 20 minutes.
  15. 15Cook for 20 minutes.
  16. 16In the meantime, in a pan, add olive oil, sliced onion, minced garlic and cumin.
  17. 17In the meantime, in a pan, add olive oil, sliced onion, minced garlic and cumin.
  18. 18In the meantime, in a pan, add olive oil, sliced onion, minced garlic and cumin.
  19. 19Stir and fry on low heat for 4 minutes until golden brown.
  20. 20Stir and fry on low heat for 4 minutes until golden brown.
  21. 21Stir and fry on low heat for 4 minutes until golden brown.
  22. 22When the rice is ready, mix gently and pour the cumin-garlic mixture on top.
  23. 23When the rice is ready, mix gently and pour the cumin-garlic mixture on top.
  24. 24When the rice is ready, mix gently and pour the cumin-garlic mixture on top.
  25. 25Mix everything gently.
  26. 26Mix everything gently.
  27. 27Mix everything gently.

Ingredients

  • 2 cups basmati rice
  • 2 cups basmati rice
  • 2 cups basmati rice
  • 0.75 cup red lentils
  • 0.75 cup red lentils
  • 0.75 cup red lentils
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 4 cups boiling water
  • 4 cups boiling water
  • 4 cups boiling water
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 1 small onion or shallot, thinly sliced
  • 1 small onion or shallot, thinly sliced
  • 1 small onion or shallot, thinly sliced
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon cumin
  • 1 teaspoon cumin

Equipment

potwooden spoonstrainersmall bowlpan